Swiss Meringue Frosting: Professional Filling and Topping with Hand Mixer

👉 This cream can be kept in the refrigerator for up to 5 days.
You can prepare it one or two days in advance and store it in the fridge, well covered with cling film. Before using it for filling or decorating, remember to take it out the night before and leave it at room temperature so that it regains its creamy consistency. This will prevent you from having to beat it again, which could cause it to curdle.
You can also freeze it. When you decide to use it, let it thaw completely at room temperature until it is ready to work with.
This buttery Swiss meringue is perfect for filling, topping and decorating cakes or cupcakes.
It has a firm texture, ideal for working with nozzles and achieving detailed and elegant decorations.
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Ingredients:
Egg whites: 3 whites (125 grams) = 3/4 measuring cup.
Sugar: 250 grams = 3/4 measuring cup or 2 equal cups.
Unsalted butter: 375 grams = 1 and a half packages (considering 250 gram packages).
Vanilla extract: 1 teaspoon.
Pure cocoa: 2 tablespoons.
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Chapters:
0:23 - Bain-marie: Egg whites with sugar.
1:01 - Temperature reached: 60 degrees.
1:30 - Beat the Swiss meringue.
2:01 - Add the softened butter.
2:48 - Add the butter to the meringue.
3:39 - Add pure cocoa.
4:58 - Add red and black food coloring.
6:26 - Decorate with Wilton's 1M tip.
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