Swiss Meringue Buttercream Recipe (SMBC)
Swiss meringue buttercream is a very stable, light, and fluffy buttercream that is not too sweet and is ideal for cakes and cupcakes.
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Cooking tools:
- Stand mixer
- Hand mixer
- Instant-read thermometer
- Double boiler
- Stove
- Pot
- Mixing bowl
- Whisk
- Dish
- Refrigerator
- Airtight container
Ingredients
- 8 ounces fresh egg whites (about 8)
- 16 ounces granulated sugar
- 24 ounces unsalted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
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