elderflower swiss meringue buttercream

Elderflower Swiss Meringue Buttercream:

  • 6 large egg whites

  • 2 cups granulated sugar

  • 3 cups unsalted butter room temperature

  • 2-4 Tbsp frostbites elderflower cordial to taste

Elderflower Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

  • Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)

  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.

  • Add 2-4 Tbsp elderflower cordial (to taste) one Tbsp at a time whip until smooth.

Peggy Speir