Description
Learn how to create beautiful and velvety Swiss meringue buttercream roses with this easy-to-follow guide.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- In a heatproof bowl, combine egg whites and sugar. Place over a pot of simmering water and whisk until sugar is dissolved and mixture is warm.
- Transfer the mixture to a stand mixer and beat on high speed until stiff peaks form and the bowl is cool to the touch.
- Add softened butter, one tablespoon at a time, mixing well after each addition.
- Mix in vanilla extract and any desired food coloring until fully incorporated.
- Use the buttercream immediately to pipe roses or store in an airtight container in the fridge.
Notes
- Ensure the bowl and beaters are completely clean and free of grease for best results.
- Allow the butter to soften at room temperature for easier mixing.
- If the buttercream looks curdled, keep mixing until it becomes smooth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Mixing and piping
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 10g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Swiss meringue buttercream, buttercream roses, cake decorating