This Swiss Meringue Buttercream is creamy, silky smooth and holds its shape beautifully.
I love using Swiss Meringue Buttercream (SMBC) for my cakes and cupcakes. Its creamy, silky and perfect for piping or spreading. The best part about SMBC is that its not too sweet like the traditional frostings and doesn’t taste buttery at all. SMBC takes up flavours well and is ultra creamy. You can use SMBC to frost cupcakes and cakes with any flavours by making the basic recipe and to that add any flavours you like.
What is Swiss Meringue Buttercream?
Swiss Meringue buttercream is a meringue based frosting. It is ultra creamy and holds shape very well. It is made from cooked egg whites and sugar, butter, and flavorings like vanilla. Whip the cooked egg whites and sugar into stiff peaks to form meringue, then slowly add the butter and beat till you reach the desired consistency. You can add any flavours to this.
Some Tips to make the perfect Swiss Meringue buttercream
- Be sure to get rid of any grease residue from the bowl before adding the egg whites. Grease or fat prevents the meringue from setting up. Wiping all the tools with white vinegar or lemon juice could help.
- Separate the eggs carefully with no egg yolk bleeding into the egg whites.
- While whisking the egg whites and sugar, do not let the bottom of the mixing bowl touch the water.
- Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out. The mixture will be thick at first, then thin out and appear frothy on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger and rub the mixture between your thumb and index finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read over 75C.
- When whipping the meringue, beat it till it reaches body temperature, before adding the butter.
- The ideal temperature for the butter when added in is around 16-17 degrees Celsius. You can use the thermometer to check the temperature before adding.
- Add one tbsp of butter at a time and wait for it to be incorporated before adding the next.
Fix some Common Issues
Split Buttercream? Here’s How to Fix it
If the buttercream looks split, it is due to the butter or the cream being cold when incorporated. If too cold when combined it will cause a soupy split texture.
The solution is to heat the buttercream either by applying gentle heat with a hair dryer to the side of the mixing bowl as the mixer is working. Alternatively, removing a cup of the mixture, heating it in the microwave and then adding it back to the split cream also helps. Continue beating and the buttercream should come together in a few minutes.
Buttercream melt and is soupy?
The Swiss meringue buttercream will melt and become soupy if the meringue or the butter is too hot when incorporated.
This can be fixed by chilling the soupy meringue in the fridge until it becomes semi firm and then whipped with a balloon whisk.
Storing
Store covered in the fridge for up to 5 days or freeze for up to 3 months in an airtight container.
Recovering the frozen buttercream is easy! Remove the container from the freezer at least 24 hours in advance and store in the fridge. this allows it to thaw slowly.
When you are ready to use the buttercream, heat it in the microwave on 30 second bursts until its soft. Place back the buttercream in s stand mixer bowl and beat it using the paddle attachment. beat on medium speed until soft and creamy consistency is achieved.
Try Other basic recipes made from scratch-
How to make Swiss Meringue Buttercream?
540
grams5
minutes15
minutes15
minutesThis Swiss Meringue Buttercream is creamy, silky smooth, holds its shape beautifully.
Ingredients
90 g Egg whites
180 g Castor Sugar
270 g Unsalted Butter, at room temperature (approx 16-17C)
2 g Cream of tartar
Vanilla Essense or any other extract (optional)
Directions
- In a medium sized saucepan, fill 1/3rd with water and bring to a simmer.
- Combine the egg whites and sugar together in a clean stainless steel bowl and place it on top of the simmering saucepan. Don’t let the bottom of the bowl touch the water.
- Whisk the egg whites and sugar to combine thoroughly with a clean whisk. Reduce the heat so the water is just under a simmer and doesn’t boil.
- Allow the egg whites and castor sugar to heat gradually between 75C and 80C, whisking occasionally to promote even heating.
- Once the egg whites have reached 75C turn down the heat and set a timer for 3-4 minutes. Keep the egg whites over 75C for over 3 minutes pasteurises the eggs whites.
- Remove the bowl from the heat and wipe any residual condensation on the bottom of the bowl.
- Attach the bowl to a stand mixer with a balloon whisk attachment or use an electric mixer.
- Add cream of tartar to the egg whites and begin to whisk on medium -high continuously for approximately 10 mins or until the meringue has cooled to body temperature, bowl is just warm to touch. A thermometer placed in the meringue should read between 35C – 37C.
- Begin adding the cubed room temperature butter a few pieces at a time until all the butter is completely incorporated. Allow to beat for further 3-4 minutes until the buttercream thickens and is smooth.
Notes
- This recipe makes 540g of SMBC, which is enough to cover 12 full sized cupcakes or cover an 8 inch cake.
- To test that the egg whites and sugar mixture is ready to whip, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger and rub the mixture between your thumb and index finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read over 75C.
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