Vanilla Swiss Meringue Buttercream

  The amount of buttercream is barely enough, suggest increasing the quantity by 10-20%

 

10 Egg Whites

337g Caster Sugar

567g Unsalted Butter, cubed and softened at room temperature

2 tbsp Vanilla Extract

Rainbow sprinkles or any desired decoration

 

Direction : 

1. Set a mixing bowl over a pot of simmering water and add the sugar and egg whites. Beat constantly with a hand whisk until all of the sugar has dissolved. To the touch, the egg whites should feel heated. Take off the heat.

 

2. Insert the mixing bowl into the electric stand mixer and use the whisk attachment to beat on high speed until the meringue thickens and becomes glossy. Let it cool after it reaches room temperature.

 

3. Reduce the speed to medium and gradually add the cubes of softened butter.

It may take a very long time, but the change in texture can be quick, so watch carefully. Stir until the meringue becomes a smooth buttercream consistency.

 

4. Cover a layer of cake on a tray or serving plate with an even layer of buttercream to assemble the cake. Continue to do this until all the layers of the cake come together.

 

Cool for 30 minutes after applying the crumb coat on the top and sides of the cake.

 

6. Spread the frosting on the cake and sprinkle rainbow-coloured sprinkles from above.

 

7. Keep the cake in the fridge to help the icing set. Before serving, let it sit at room temperature for at least an hour.