Swiss meringue buttercream tastes like marshmallow goodness . And if you take a torch to it and toast it, it will give you memories of roasting marshmallows over the campfire. Mmmmm mmmm.
I do find making Swiss meringue buttercream is a little bit trickier than American Buttercream. Whipping egg whites to stiff and glossy makes some people nervous. But practice is the only way to get there.
You can also color this icing and pipe flowers or other decorations. However, I find that the colors don't get as intense as with American Buttercream. So if you are looking for pastels, this one is perfect.
Swiss Meringue
makes enough for 24 tartlets
5 egg whites
3/4 cup granulated sugar
1 teaspoon vanilla extract
pinch of salt
Place all ingredients in a bowl and set over a pan of lightly boiling water, not in it. Whisk until sugar is dissolved and mixture is hot, about 5 minutes.
Remove from heat & scrape into an electric mixer with whisk attachment. Mix on medium for 2 minutes then on high for another 5-6 minutes. Meringue should be glossy and stiff.
Place into piping bag to create forms. Alternatively, spoon or form with a spatula onto your dessert.
Optionally, use a torch to brown the meringue or broil in the oven.
Wrote by Maki
