Buttercream (Swiss Method) – Jeff's Baking Blog
This recipe uses what is known as the Swiss method. The eggs are pasteurized by heating them, along with sugar, to 140°C (60°F).
Ingredients
- 4 ounces (114 g) unsalted butter, at room temperature
- 1 1/4 ounces (36 g) soft vegetable margarine, at room temperature
- 1/4 cups (60 ml) egg whites
- 3 1/2 ounces (99 g) granulated sugar
- 1/4 teaspoons (1 ml) vanilla extract (or other flavorings)
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