Recipe: Cinnamon Swiss Meringue Buttercream
I am a huge cinnamon fan. I decided to make my favorite Swiss meringue buttercream with cinnamon.
Cinnamon Swiss Meringue Buttercream:
7 egg whites
2 cups (400g) sugar
2 cups (500g) butter
1/2 tsp salt
1/4 cup (4 tbsp) cinnamon
Whisk egg whites with sugar in a heat-proof bowl (metal or glass).
Heat over a double boiler until sugar is no longer grainy and mixture is hot to the touch. Remove from heat.
Beat until egg whites come to stiff peaks. Mixture should be cooling to room temperature. If it's not room temperature yet, allow to cool until you can't feel any heat coming from the meringue.
Slowly add the butter a tablespoon at a time, beating between each addition.
Once all the butter has been incorporated, continue to beat until mixture comes to buttercream consistency.
Beat in salt and cinnamon. Beating in is important because cinnamon prefers to stick to fat and not water, so it will be difficult to fold in.