Скачать или смотреть ✨ So many of you requested for the Swiss Meringue Buttercream recipe, so here it is… |

✨ So many of you requested for the Swiss Meringue Buttercream recipe, so here it is…

Ingredients:
150g egg whites (5 large eggs)
300g caster sugar
450g unsalted butter (soft, cubed)
1 tsp vanilla essence
Pinch of salt

Method:
Heat egg whites + sugar over a double boiler until 70°C / 160°F. Whisk constantly until the sugar dissolves.
Transfer to a stand mixer bowl (or use a hand mixer). Whisk to stiff glossy peaks (8–10 mins).
Add butter cubes one at a time (don’t worry if it curdles - keep mixing!).
Flavour with vanilla + salt. Beat until silky & fluffy.

💡 Note: although this is buttercream, I cheated and used margarine but it still turned out absolutely delicious. I used Stork white margarine so the end result was a pure white.

For bento cakes:
Pipe a thick layer of buttercream around a clean silicone mould.
Add cake pieces + filling, seal with buttercream.
Chill 1 hr (or overnight).
Push out gently, smooth edges with a warm spatula.

Extra buttercream? Freeze it in a bag - just thaw & rewhip when ready. 💛

#eatmeerecipes #southafrica #buttercream