Swiss meringue rosewater buttercream

This is one of our favourite fillings used in my macaron. I also use it on top of cakes and cupcakes. Swiss meringue buttercream is different to Italian meringue buttercream. It's worth all the extra steps - trust me!

Ingredients

• 100g sugar
• 2 extra large egg whites
• 150g room temp butter
• 1 tbsp rosewater essence

Method

1. Place egg whites and sugar in the TM. Mix for 5 min/70C/Sp2. Check all the sugar has dissolved (rub a bit between your fingertips. You should feel no sugar crystals)
2. Insert the butterfly and mix for 10 min/sp4. Mixture should be smooth and glossy with stiff peaks. Mix needs to be cooled to room temperature (until bowl is not warm to touch)
3. With the TM running at 3-4min/sp4, slowly add in small chunks of butter through the lid. Add in rosewater and continue to mix until the buttercream is very smooth
4. Make sure the mix is cool before using. You can always chill it before using too.