Prepping? Swiss meringue buttercream
I’m making Swiss meringue buttercream and am wondering if i could make the tempered egg white+sugar mixture ahead of time and let cool (possibly refrigerate 24hrs) and then whip once cooled?
The way I understand it, the purpose of heating it is to 1) pasteurize the eggs 2) melt the sugar. Unless there’s something else I’m missing (totally possible since I’m pretty new at this) the heat does not impact its ability to whip into a stabilized meringue/buttercream.
The reason I’m looking into doing this is because I’m making a cake and only have a few hours after work (2 separate days) to get it done. I’m my experience with Italian meringue (ik it’s different than Swiss) it took forever (40ish mins) for the bowl to be cool enough to add the butter in. Also from what I read, I could make the SMBC ahead of time and refrigerate but then I have to bring to room temp and rewhip, but I don’t have enough time to bring it to room temp on the day I’m decorating. I know I can reheat a portion of the SMBC to rewhip but I just rather make it that day.
Let me know if this is something anyone else has tried or don’t see any reason why it wouldn’t work.
Thanks!!!