Try this Swiss Meringue Buttercream Frosting recipe, or contribute your own.Suggest a better description
Heat water in double boiler to light boil
Add sugar, salt and eggwhites to top of double boiler. Stir, don't whisk. Sugar will dissolve. Move it continuously so egg doesn't cook. Goal is to pasteurize the eggwhites. After you reach 162 degrees, remove from heat. Strain into mixing bowl. Takes about 5 minutes.
Whisk in stand mixer on speed 9 for 10 minutes. Scrape sides about 5 minutes in.
Remove whisk, switch to paddle. Add butter, mix slowly. Scrape sides, continue mixing on higher speed.
Add flavoring, up to 1/3 cup liquid.
Vanilla: 2 Tbsp vanilla extract
Chocolate: 4 oz melted Ghirardelli + 1 Tbsp vanilla
Fruit puree: cook fruit puree to reduce by half. Use 1/2 cup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (362g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 140133.4mg||4832 %|
|Potassium 28.9mg||1 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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