This recipe for Swiss Meringue Buttercream, which is straightforward and calls for only five components, is both easy and delectable. You won’t find a more dependable and light-textured meringue buttercream than this one here. It has a subtle sweetness and dissolves easily in the mouth.
Swiss meringue buttercream, sometimes known as SMBC for short, is a recipe for buttercream frosting that is dense, buttery, and creamy, and it maintains its shape wonderfully. Simply using cooked egg whites, sugar, butter, vanilla extract, and a dash of salt will allow you to make this meringue buttercream. Because it is both smooth and robust, it is an excellent choice for piping designs or for use as a cake topper. Additionally, it is simple to prepare in advance and keep in the freezer for use at a later time.
Because it does not have the overpowering sweetness of classic American buttercream, this buttercream is very popular among a wide range of people. This ethereal SMBC has its challenging parts, but those who stick with it will be rewarded in the end. You won’t have any trouble mastering Swiss buttercream if you follow the steps in this instruction.
INGREDIENTS REQUIRED FOR THE RECIPE
- When it comes to making this buttercream recipe, using fresh eggs rather than egg whites from a carton yields significantly better results.
- The incorporation of butter is what differentiates Swiss meringue from meringue buttercream in terms of texture and flavor. It is important that the butter be at room temperature before it is added to the meringue so that it can be folded in smoothly. Butter should be unsalted, not salted.
- For this particular recipe, granulated sugar is essential. This particular recipe for buttercream calls for confectioners’ sugar, which cannot be replaced with anything else.
- Recipes that call for vanilla as a primary flavoring component should only be made with real vanilla extract of the highest possible grade for the best possible results.
MEASUREMENTS FOR INGREDIENTS
- 5 egg whites at room temperature
- 2 cups unsalted butter 452g, at room temperature
- 1 ½ cups granulated sugar 300g
- 1 pinch kosher salt
- 1 tsp vanilla extract
Serving: 1Batch | Calories: 4506kcal | Carbohydrates: 301g | Protein: 20g | Fat: 368g | Saturated Fat: 233g | Cholesterol: 976mg | Sodium: 341mg | Potassium: 353mg | Sugar: 301g | Vitamin A: 11345IU | Calcium: 120mg
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 1 batch
DIRECTIONS FOR MAKING THIS RECIPE
- In the beginning, whisk together the egg whites, sugar, and salt in a large bowl.
2. Whisk the ingredients together to combine them.
3. The third step is to suspend the bowl over the simmering water in the saucepan. Make sure the bowl doesn’t get wet. While it is coming to temperature, whisk the egg whites on a regular basis. When all of the ingredients have reached the appropriate temperature, begin vigorously whisking them together and continue doing so until the temperature hits 160 degrees Fahrenheit or until the mixture is completely smooth when it is rubbed between your fingertips. The mixture should be beaten with the whisk attachment of a stand mixer until it reaches room temperature and produces glossy peaks. The bowl should be placed on top of the mixing bowl of the mixer.
4. Add tablespoonfuls of butter that has been at room temperature while using a paddle attachment on a slow speed, waiting for each addition of butter to fully incorporate before adding more. The butter should be at room temperature. Combine the vanilla extract with the whipped cream and mix thoroughly. Put it away for later use in a plastic bag that can be resealed or a piping bag.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- A basin that is completely clean and dry is required in order to properly beat the egg whites. The egg whites must be completely free of any trace of yolk. If there is any remnant of egg yolk in the bowl or if it isn’t completely clean, your meringue won’t set properly.
- If there is any grease on your dish or appliances, you can remove it with lemon juice or vinegar.
- Eggs that have been brought to room temperature are much simpler to separate than eggs that have been kept in the refrigerator. If you have the luxury of time, I recommend breaking them up into separate groups in advance. The beaten egg whites have greater adaptability after being allowed to rest for some time, which allows them to loosen up and become more relaxed.
- It is normal for the SMBC to look soupy or curdled after the addition of the butter, but neither of these appearances is a cause for concern. Don’t worry about anything, just keep doing what you’re doing, and everything will turn out okay in the end.
- If, after five to ten minutes of mixing, the mixture has not come together and is still curdled, you can reheat the edges of the meringue by placing the mixing bowl over a pot of simmering water to bring them back to their original state.
- Please keep in mind that butter is required for the preparation of this recipe and buttercream in general. This indicates that the buttercream will melt when subjected to high temperatures as well as high levels of humidity.
- If the motor of your mixer is overheating, you can assist cool it down by placing the mixing bowl, the whisk or paddle attachment, and the mixer itself in the refrigerator for twenty to thirty minutes.
WHAT SETS APART THIS RECIPE AND BUTTERCREAM EXACTLY?
The ingredients for this Swiss meringue buttercream are a double boiler, eggs, and white sugar. Powdered sugar replaces ordinary sugar in a traditional American buttercream recipe, and whipping or cooking egg whites is not required.
WHEN COMPARING SWISS AND ITALIAN BUTTERCREAM, WHAT ARE THE KEY DIFFERENCES?
Buttercream and Italian buttercream are very similar, but the latter is more reliable. This is because sugar is boiled until it reaches the hard crack stage (240 degrees Fahrenheit) before being added to beaten egg whites and whipped. The meringue made using this procedure is rock solid.
WILL BUTTERCREAM MERINGUE CRUST?
This SMBC recipe is much easier to deal with than American buttercream because it does not dry out or crust.
MAY I PREPARE THIS IN ADVANCE?
Of course you can! The SMBC is stable at room temperature for at least two days. The Swiss buttercream can be made two weeks in advance and stored in the refrigerator for up to two weeks or frozen for up to three months. Buttercream, when stored in the fridge, will solidify due to the butter, thus it will need to be brought to room temperature and re-whisked before it can be used.
WOULD IT BE SAFE TO EAT THIS?
As long as the eggs reach 160 degrees Fahrenheit, the buttercream can be eaten without worry. If you have any doubts, talk to your doctor.
MAY I ADD FLAVORS?
Extracts like almond, lemon, orange, maple, and more can be substituted for the vanilla extract.
MAY I USE COLOR?
Colored gel food coloring can be added to the buttercream after the vanilla extract has been included. Using gel food coloring eliminates the risk of dilution.
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