I found this recipe for a "no cook" swiss meringue on the craftsy blog!? Has anyone ever tried this?
Swiss Meringue Buttercream (No Cook Recipe)
20 oz. Powdered Sugar
4 oz. pasteurized egg whites
2 tsp. vanilla
2 lbs. butter (the real stuff):
I LOVE swiss meringue but hate making it! What are your thoughts on this??
So do you mix the butter, vanilla and egg whites first then add powdered sugar? If anyone has tried this please comment on how this tastes!! Thanks for the recipe. I will have to try it one day soon!!
ANo sorry i should have posted the directions also. You mix the powdered sugar and whites then add in the butter and flavor (vanilla) If you google no cook swiss meringue buttercream you should be able to find the whole post on the crafsy blog. I am also curious about the taste but hate waisting ingredients! Has anyone ever tried anything like this before?
I've tried this recipe, and it is fine...i just can't mentally get past the uncooked egg whites. I know that they are pasteurized, but I still need the heat to feel as though I'm serving the safest, most stable buttercream.
This might be the same as reconstituting meringue powder with water to create the "egg whites" and then adding the other ingredients. You wouldn't need to heat that, but I agree, it seems like you should heat the liquid pasteurized whites.
thanks for the info! Was the texture of the buttercream smooth like swiss meringue? does if crust? Sorry for all the questions i just sounds a lot like royal icing to me and dont want to make a big batch then have to toss it.
Pasteurized egg whites are perfectly safe.