Swiss Meringue Buttercream with a twist

Now and then I would just go blog crawl and search for any new recipe or ways to improve my baking.

I love swiss meringue buttercream. Its light and not too sweet unlike buttercream.

A simple recipe that I always use is this..enough for layering my Victoria Sandwich Cake.

Ingredients

100 g cater sugar
250 g unsalted butter
2 large egg whites (I use A size eggs)
2 tsp vanilla paste/extract (use slightly more for essence)
(optional) 1-2 cups of whipped cream (non diary)

Method

Thisk egg whites with sugar, double boil, until the sugar dissolves and the egg is hot/warm to touch.
Then pour into another pour/mixer and whisked until the bowl is at room temperature/no longer hot to touch. Then put the butter pieces by pieces in the bowl,whisked until fluffy.Once done, keep it in the fridge until you're ready to use...


The twist in the method.

I found this method instead of whisking or whipping the egg+sugar until cold.Whisked until room temperature or you can put it in the fridge until you're ready to use.

Once ready to use, take it out from the fridge, leave it out until it reach room temperature. Whipped the butter then pour the sugar+egg ingredient into the butter.

Verdict is more or less the same, but the good thing about this method is I can actually do the sugar+eggs base in advanced.

So takde la nak masukkan butter dalam adunan yg suam yang mungkin akan menyebabkan butter tu cair...

Alhamdulillah have tried and tested for my Victoria Sandwich Cake....yummeh!