|This traditional Swiss buttercream filling recipe is vanilla flavored and cream in color. It goes great with our French Macaron shells. You can make half as much by dividing ingredients in half. Buttercream can be refrigerated for several weeks or kept frozen for months.
We are offering Free Swiss Buttercream mix with orders over $35. Please view our video instructions to learn more. It will save you time, and the results will definitely impress. This buttercream can be used for decorating cupcakes and cakes as well.
||Egg white (from 6 eggs), 180 grams
||Room temperature butter
||Vanilla extract or paste
Whisk egg whites and sugar over simmering water bath until the mixture reaches 110 F or is hot to touch. To avoid cooking the egg whites, keep stove temperature on medium and whisk briskly until batter is fluffy and reaches 110 degrees.
Using a stand mixer, whisk the mixture on high speed for 10 minutes until the egg white batter is fluffy and has cooled down.
Reduce speed to medium, add vanilla and ½ stick of butter at a time until all of the butter has been incorporated.
Change whisk to paddle and beat on high speed until cream is smooth and silky.