Preparation: 15 min
Cooking time: 2-3 min
Waiting time: –
Portion: 150 gr buttercream
-Unsalted butter: 100 gr – at room temperature
-Sugar: 85 gr
-Egg white: 1 (~33-35 gr/ each)
-Lime juice: ¼ tsp or replace with ¼ cream of tartar
-Salt: a pinch
-Electric whisker (>250 W)
1. Swiss meringue
- Mix egg white with granulated sugar in mixing bowl (glass or inox)
- Boil 1 liter of water in a saucepan, then place egg white bowl on and quickly stir egg white until sugar dissolves completely
- When sugar completely dissolved (egg white temperature around 70-75 Celsius degree), remove it from the heat.
- Add ¼ tsp lime juice and pinch of salt into egg white bowl, turn on electric whisker at low speed until egg white bubbling. Then turn the whisker at medium speed
- Beat egg white at medium speed until you see bubble foam, then turn whisker at high speed and beat egg white in 1-2 minutes until it reach “soft peak”.
- Check meringue temperature and transfer it to another bowl (before beat with butter) if the meringue still hot or warm
2. Buttercream making
- Add soften butter into meringue bowl, then turn on electric whisker at medium speed.
- Slowly start to add your butter cube by cube. Once all of the butter has been added, crank the mixer back up to high to beat the buttercream.
- After 5-7 minutes, the meringue and butter completely combines and form into creamy buttercream. Once the buttercream is completely smooth, fluffy, and creamy, turn off the whisker.
- Reserve buttercream in fridge in 1 week and 1 month in freezer. Buttercream should be defrost in 10-15 minutes at room temperature before using.