Vanilla Swiss Meringue Buttercream
By Chef Cecilia Tolone, Sweden
15 minutes to prepare | Topping for 12 cupcakes
- 240g egg whites
- 500g sugar
- 676g butter
- 1 Vanilla Vida Bean
1️. In a bowl of a stand mixer, combine egg whites and sugar with salt to taste.
2. Set the bowl over a pot of boiling water and whisk continuously. Once the sugar is dissolved, pop on the stand mixer and mix until soft peaks have formed.
3. Scrap the seeds from the Vanilla Vida bean, and add to the meringue. Add in the butter bit by bit, making sure each bit is fully incorporated before adding in the next. Season to taste with salt.
Use this recipe to top your cakes, cupcakes or cookies.