The Swiss Meringue Buttercream is a pretty complicated recipe to bake from scratch. There are quite a lot of steps to take, some of which are pretty tricky and tend to fail quite often. You now only have to add butter and water to make this kind of buttercream and you can start decorating. The Swiss Meringue Buttercream is less sweet than regular buttercream, but can be used in the same way. For covering and filling cakes and decorating cupcakes.

• Only add water and butter!
• Easily make a delicious Swiss Meringue Buttercream that’s less sweet than traditional buttercream.
• Perfect for filling and covering cakes or as a topping on cupcakes.
• Content: 400 gram.

Preparation: All ingredients need to be at room temperature. For one portion: mix 100 g mix with 70 ml warm tap water for 8 minutes with a whisk on the highest setting until airy. Add 220 gram unsalted (cream) butter in 4 parts to the mixture and beat until the butter is completely resolved before adding the next part. Beat at high speed approx. 8 minutes to a smooth cream. One serving of cream is sufficient for filling and covering 1 cake of 20 cm or for decorating approx. 12 cupcakes.

Ingredients: sugar, free range egg white (dried), thickener: E466, acid: 330, flavouring. For allergens, see ingredients in bold. May contain traces of: gluten, soy, milk and lupin.

Nutritional value per 100g: Energy 1682kJ/402kcal, fat 0g, of which saturated 0g, carbohydrates 95,7g, of which sugars 95,6g, protein 3.3g, salt 0.1g.

Storage: keep in a cool an dry place.