Swiss Meringue Buttercream
150 gms butter(cubed and cold but finger can slightly pressed)
2 egg white
60gms sugar
Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the cold butter and beat till creamy.(add in a pinch or two of salt).
For Coffee Buttercream add 1 tsp coffee paste to the buttercream and mix to combine.
Happy Trying
Kelly's Kitchen
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