Swiss Meringue Buttercream

Updated at: Thu, 17 Aug 2023 11:33:14 GMT

Step 1

TIPS AND TRICKS

Step 2

continue whipping your buttercream for a few minutes after it has come together. This will also make the buttercream appear whiter in color. I prefer to use unsalted butter as i find it has a less buttery taste, but salted may be used as well.

Step 3

- If you are looking for a smooth consistency for covering cakes and decorating, switch to the paddle attachment when adding the butter. This will remove the air bubbles that developed from whipping the egg whites.

Step 4

-Be sure to not get any grease or egg yolks on your utensils or mixing bowl, as this will prevent the meringue from forming stiff peaks.

Step 5

- Keep whipping the egg whites until cool before adding the butter. This may take a while (approx 30min). if needed you may place the mixing bowl in the fridge for a few minutes once it has started to show stiff peaks.

Step 6

- If it appears lumpy when adding the butter, that is OK, this will happen, keep whipping and it will become smooth and creamy in no time.

Step 7

- If you have refrigerated your icing to use later, place it back in your mixing bowel and warm up the side of the bowl with hot water until the outer edges are starting to melt then begin to whip. 2nd option is to microwave a cup of the buttercream until soften and then add to the remaining buttercream and whip away, 3rd option allow it to come back up to room temperature.

Step 8

- Want Different Flavours? Go for it! Add a 1/4 cup of peanut butter, a few tbsp of Chocolate Ganache or some reduces fresh fruit (or freeze dried fruit). Check out my other recipes for more details. See the bottom for those links.

Step 9

- Final tip is to have your butter at room temperature but not too warm that its melting, before adding it to the merengue. just warm enough that it can be whipped.

Step 10

Things you will need - stand mixer with whisk and paddle attachment, and a double boiler or a pot with water in it and a heat safe bowl on top.

Step 11

- Set up stand mixer with whisk attachment

Step 12

- Add granular sugar, egg whites, and cream of tartar to double boiler or may use a pot of water and a heat safe bowl on top.

Step 13

- Continually whisk sugar and egg mixture on double boiler until sugar is completely dissolved and appears opaque. Be sure to keep whisking or you will end up with scrambled eggs.

Step 14

- Once sugar is dissolved, removed from heat and pour it into your stand mixer. Gradually increase the speed from low speed, to medium and then to medium high (6 or 8), over a 2 minute period. Then let it whip away until completely cooled. This may take 30minutes or so.

Step 15

- Once the meringue has cooled, change to the paddle attachment and add your butter in chunks. Whip on medium high speed until it is smooth and comes together. Beat for an extra minute or too and add vanilla. (if you want to make a flavored cake such a chocolate, add 2 to 3 tbsp of chocolate ganache at this time, and mix until blended well)

Step 16

- And that is it. This will ice a 9 inch cake easily or 24 cupcakes. if you plan to do a lot of decorations I typically double the recipe just to be safe. This is best enjoyed if the cake is removed from the fridge 20min to an hour before eating to allow the buttercream to soften.

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