Baileys Swiss Meringue Buttercream
- 5 large egg whites (150g)
- 250g golden caster sugar such as Billington’s
- 340g unsalted butter, room temperature
- 2 teaspoons Baileys Original
- 1/4 teaspoon of fine salt
Make a bain marie (that is, a double boiler) by placing the bowl of your mixer over a saucepan of simmering water. Ensure the bowl doesn’t touch the water.
Add the egg whites and sugar to the bowl, and heat until temperature reaches 60C. If you don’t have a sugar thermometer, whisk until the sugar is completely dissolved and the egg whites feel hot to touch.
Wipe any water from the bottom of the mixing bowl and attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes. Beware, if the meringue is too warm it will melt the butter.
Now, on a low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it’s smooth.
Add Baileys and salt and beat until smooth.
* If making an ‘ombre’ effect – spoon out some of the buttercream into a bowl and add a tsp of cocoa, mixing until smooth.