swiss meringue buttercream

 there are three basic  butter cream

1. italian meringue
2. swis meringue
3. american butter cream

lately my favorite has been the swis meringue

ingredients;

• 6 eggs
• 1 and 1/2 cup of granulated sugar
• 1 tsp vanilla extract

equipment;

• stand mixer
• whisk
• bowl
• hot water bath
• stove or any other appliances that produce heat
• sieve
• 1 pond butter room temperature

procedure;

• seprate the egg white from the yolk and place it in a baking bowl
• sieve in the sugar
• stir in the sugar over a steaming water bath 'this is as a result of the stove which is underneath the bath'
• continuing stiring and mixing until the sugar completely melts/ dissolve
• remove the bowl from the water bath and place it on the stand mixer and mix at high speed for about 7 min or until when you raise your mixer whisk the meringue appear as a stiff peak and quadriple in size
• switch your whisk adjustment to your paddle adjustment and add in the butter 1table spoon at a time making sure not to add too much
• add the vanilla extract and mix
• once the meringue is looking nice and thick turn the mixer to low speed and allow to bit for some seconds to release the air bubbles.

                                                                                                  yourstrulymama