Brown Sugar Swiss Meringue Buttercream
Place your metal mixing bowl over 2” of simmering water. Make sure the water isn’t touching the bowl
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Add 8 ounces egg whites
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Add 14 ounces brown sugar and whisk together
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Continue whisking until you can no longer feel any grains of sugar between your fingers.
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Remove from the heat
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Place onto your stand mixer with the whisk attachment and whip on high for 10-15 minutes or until your meringue reaches stuff peaks
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When the meringue stands straight up, it’s ready.
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Transfer the meringue to a cookie sheet and put it in the freezer for 10 minutes to quickly cook it down before we add the butter
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Add the meringue back into the bowl and while mixing on low, slowly add in your chunks of room temperature butter
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Add the vanilla, salt and cinnamon. Increase the speed to high and whip the buttercream until it’s light and fluffy and tastes like sweet ice cream
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Pro-tip: if your buttercream is looking curdled and clinging to the bowl or whisk...
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Take out one cup of buttercream and heat it in the microwave until it’s barely melted.
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Add it back into the mixing buttercream and whip until it’s light and creamy
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If it tastes like butter, keep whipping!
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Now your brown sugar buttercream is ready for cakes or cupcakes. Perfect for holiday baking! Full recipe on www.sugargeekshow.com
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