Unboxed Request
Swiss Meringue Buttercream
LaToya Daniels of Spring Hill, Florida had a request for Swiss Meringue Buttercream
Ingredients Needed: 4oz egg white (approx 4 Large eggs) 10 oz butter, softened and cut into tablespoons 8oz granulated sugar 1 tsp vanilla (or other flavor), more to taste
*you can store this buttercream at room temperature for 2 days, in the refrigerator tightly sealed for 2 weeks, or in the freezer for 2 months~You may need to refresh under a mixer and add a little bit of powdered sugar to get the consistency back*
*heat your egg white and sugar mixture to 160, continue checking for sugar grains with finger, then under the mixer whip until cooled to room temp before adding softened butter, gonna look like marshmallow fluff*
And remember always frost chilled or room temp cakes. Warm cakes and buttercream is like pancakes and butter......with that being said, buttercream is best not left outside in super warm days 😎