Swiss Butter Meringue Cream — fluffy and delicious!

Swiss Butter Meringue Cream is airy, fluffy, tasty and stable. You can use it to decorate cakes and muffins!

INGREDIENTS:

-3 egg whites;

-150 g of sugar;

– a teaspoon of vanilla extract;

-450 g of soft butter (at room temperature).

METHOD OF PREPARATION:

1. Mix the egg whites and sugar in a heat-resistant bowl.

2. Place the bowl on the bain-marie and, stirring continuously, wait until the sugar melts and the egg whites reach a temperature of 55-60 °C.

3. Then beat the resulting composition with the mixer on high speed, until it cools and persistent peaks appear (for about 6-7 minutes).

4. Add the vanilla extract. Beat the meringue for about 1 minute using the mixer on low speed.

5.Using the mixer on low speed, gradually incorporate (in 9-10 portions added at 30-40 second intervals) the softened butter into the meringue.

6. After you have incorporated all the butter, continue to mix the cream for 2-3 minutes on medium speed and 30-60 seconds on low speed.

7.Swiss meringue cream with butter is ready!

8. If you want, you can add food coloring to it, incorporating it with the mixer on low speed.

9. Store the cream in a closed container: for 1-2 weeks in the refrigerator or for 30 days in the freezer. Before use, let it warm up a little at room temperature, until it becomes soft.

We wish you good appetite with your loved ones!