Swiss Meringue Buttercream Board

A fantasy for sweet tooths and frosting enthusiasts, this dessert board encourages guests to dip fruits and cookies into our homemade Swiss Meringue Buttercream and top with crushed nuts or flaked coconut. The result? Happy people and a clean board, in no time.

Ingredients

  •  4 large egg whites
  •  1 cup plus 2 Tablespoons granulated sugar
  •  ⅛ teaspoon kosher salt
  •  3 sticks Unsalted Danish Creamery Butter, sliced, room temperature
  •  1 vanilla bean, seeds scraped
  •  1 teaspoon vanilla extract
  •  Serve with: fresh strawberries, raspberries, sliced mangoes, shortbread cookies, lady fingers, pretzels, pecans, and toasted coconut flakes

Directions

  • Place egg whites, sugar, and salt in a heatproof bowl set over a saucepan of simmering water. Don’t let the water touch the bottom of the bowl. Cook, whisking constantly, until sugar is completely dissolved and mixture reaches 160°F, 5-10 minutes.
  • Transfer to the bowl of a stand mixer fitted with a whisk attachment and beat on medium-high speed until stiff, glossy peaks form, 8- 10 minutes. Meringue should be at room temperature now; chill it briefly in the refrigerator if still warm.
  • Switch to a paddle attachment and with the mixer running on low speed, add butter 1- 2 tablespoons at a time, beating well after each addition. When all of the butter has been mixed in, add vanilla bean seeds and extract.
  • Transfer to a piping back and decoratively pipe the buttercream in a few different bowls.
  • To make the charcuterie board, place vanilla bean buttercream bowls on a large board. Decoratively arrange berries, mangoes, shortbread, lady fingers, pretzels, pecans, and toasted coconut around the buttercream bowls. Serve right away.

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