Swiss Meringue Buttercream recipe by food fusion

Food Fusion offers a delightful recipe for Swiss Meringue Buttercream, which is both smooth and flavorful. Here's how you can prepare it:

**Ingredients:**

- **Egg Whites:** ¾ cup (approximately 6 egg whites)
- **Caster Sugar:** 1½ cups
- **Butter:** 400 grams, cool but soft
- **Vanilla Extract:** 1½ teaspoons
- **Food Coloring:** As desired

**Instructions:**

1. **Prepare a Double Boiler:**
- Place a heatproof bowl over a pot of simmering water on low flame.

2. **Combine Egg Whites and Sugar:**
- In the bowl, whisk together the egg whites and caster sugar continuously for about 4-5 minutes until the sugar fully dissolves and the mixture is warm. Ensure no sugar granules remain.

3. **Whip the Mixture:**
- Remove the bowl from heat and transfer the mixture to an electric mixer. Beat on high speed for approximately 7-8 minutes until stiff peaks form and the mixture cools to room temperature.

4. **Incorporate Butter:**
- Gradually add small pieces of the cool, soft butter to the meringue while mixing on low speed. Continue until all the butter is fully incorporated and the buttercream is smooth.

5. **Add Flavoring:**
- Mix in the vanilla extract until well combined.

6. **Optional – Add Food Coloring:**
- If desired, add food coloring and mix until the color is evenly distributed.

7. **Use Immediately or Store:**
- Use the buttercream immediately to frost cakes or cupcakes. If not using right away, store it in an airtight container at room temperature and re-whip occasionally to maintain a smooth texture.

This Swiss Meringue Buttercream pairs wonderfully with various cakes and desserts, offering a rich and creamy texture that's less sweet than traditional buttercreams.

For a visual guide and additional tips, you can watch Food Fusion's video tutorial on their website: ([Food Fusion](https://foodfusion.com/recipe/swiss-meringue-buttercream-recipe/?utm_source=chatgpt.com))