Swiss Meringue Buttercream With Pasteurized Egg Whites
Автор: Laura's Irresistible Treats
Загружено: 2021-10-07
Просмотров: 12568
Swiss Meringue buttercream is my favorite icing for cakes and cupcakes. It's creamy, light, and not overly sweet as it is made with granulated sugar rather than powdered or icing sugar used in American buttercream. It requires time and patience but definitely worth it in the end!
Here I used pasteurized liquid egg whites and it worked out perfectly. With the addition of white vinegar or other acidic ingredients such as lemon juice or cream of tartar, the pasteurized liquid egg whites whip up just fine. This eliminates the hassle of separating egg whites from the yolks which can sometimes be time consuming, and it's possible to get egg yolks in the whites.
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‐---------‐---Ingredients ‐‐‐---------------
1 cup of pasteurized liquid egg whites
2 cups of granulated sugar
1 teaspoon white vinegar or lemon juice or cream of tartar
2 cups of unsalted butter
1 tablespoon vanilla extract
1/2 teaspoon of salt
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