Frostings & Fillings

Swiss Meringue Buttercream

 

Swiss meringue buttercream has a wonderful fluffy and creamy texture and unlike American buttercream it is not cloyingly sweet.  The fluffiness of the buttercream comes from the Swiss meringue base while the addition of butter creates a smooth mouthfeel.  It has a resilient structure and is my buttercream of choice for frosting and filling tiered cakes and cupcakes.  This Swiss Meringue Buttercream recipe has a neutral flavour and is versatile to the addition of other flavours such as lemon curd, caramel or vanilla bean.  It is technical recipe and perfected with practice. 

 

 

 

 

Tips for Making Perfect Buttercream

 

  1. Do not over-cook the egg whites:  If the egg whites are heated above 160°F they may curdle.
  2. Cool the meringue before adding the butter:  The meringue and bowl must be cool before adding the butter.  If you add the butter when the meringue is still warm it will deflate and you will end up with a buttercream that is less fluffy.
  3. Add the butter slowly:  Make sure you add the butter to the meringue slowly, waiting until each addition is incorporated before adding the next.  If you add the butter too quickly it will deflate the meringue.
  4. Go for pastel colours:  When colouring the buttercream, do not add too much icing colour or the colour will be too intense and unnatural looking.  Try to create a pastel colour instead.

 

 

 

Recipe Q & A

 

Q:  Why is my buttercream dark? 

 A:  Your buttercream may be dark if your vanilla extract has a dark pigment.  You can use a clear vanilla extract to keep your buttercream white, however most brands available are artificially made.

 

 

 

 

Swiss Meringue Buttercream

 

Recipe Makes:     ~2 1/4 cups 
Prep Time:           35 minutes

 

 

 

INGREDIENTS

 

2 large egg whites

100g sugar

1/8 teaspoon salt

170g unsalted butter, soft but cool

2 teaspoons high-quality natural vanilla extract

 

 

INSTRUCTIONS

 

  1. Place the egg whites, sugar and salt in a large stainless steel mixing bowl that fits over a pot.  Add 1 inch of water to the pot and bring the water to boil.  Once boiling, turn to medium heat and place the bowl with the egg white mixture on top of the pot.  Whisking constantly, heat the egg white mixture until it is 160°F.
  2. Attach the mixing bowl to the mixer.  Whisk the egg white mixture on high speed using a whisk attachment until the meringue forms stiff peaks, is thick and glossy and at room temperature.  The bottom of the mixer bowl should also be cool.  
  3. On medium speed slowly add the soft cool butter to the meringue 1 tablespoon at a time, waiting until each addition is incorporated before adding the next.    
  4. After all of the butter is added, mix the buttercream an additional 5 minutes or until it is smooth and silky.  Add the vanilla extract and mix just until blended.

 

 

 

Yields 2 1/4 cups

Swiss Meringue Buttercream

35 minPrep Time

35 minTotal Time

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Recipe Image

Ingredients

2 large egg whites

100g sugar

1/8 teaspoon salt

170g unsalted butter, soft but cool

2 teaspoons high-quality natural vanilla extract

Instructions

  1. Place the egg whites, sugar and salt in a large stainless steel mixing bowl that fits over a pot.  Add 1 inch of water to the pot and bring the water to boil.  Once boiling, turn to medium heat and place the bowl with the egg white mixture on top of the pot.  Whisking constantly, heat the egg white mixture until it is 160°F.
  2. Attach the mixing bowl to the mixer.  Whisk the egg white mixture on high speed using a whisk attachment until the meringue forms stiff peaks, is thick and glossy and at room temperature.  The bottom of the mixer bowl should also be cool.  
  3. On medium speed slowly add the soft cool butter to the meringue 1 tablespoon at a time, waiting until each addition is incorporated before adding the next.    
  4. After all of the butter is added, mix the buttercream an additional 5 minutes or until it is smooth and silky.  Add the vanilla extract and mix just until blended.

Nutrition

Calories

1630 cal

Fat

138 g

Carbs

101 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://evipatissier.com/2018/10/30/swiss-meringue-buttercream/

 

 

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