Swiss Meringue Buttercream

Well, what I am going to talk about is one of the most delicious and creamiest frostings. The truth is Swiss Meringue Buttercream, aka SMBC, is my favourite kind of frosting. This buttercream is super silky, smooth, not too sweet, and very easy to work with.

About Swiss Meringue Buttercream

There are a lot of different kinds of frosting that can be used to decorate a cake. Some frostings are very easy to make but are more on the sweet side. However, some other frostings can have more steps to follow, such as Swiss Meringue Buttercream, but much more delicious and not as sweet.

HOW TO MAKE SWISS MERINGUE BUTTERCREAM

• STEP 1: The very first thing is to wipe all the dishes, tools, and pieces of equipment with white vinegar. This will get rid of any possible oil residue on the dishes. Any kind of fat on your dishes or spatula will not allow the meringue to whip perfectly.
• STEP 2: Separate the egg whites. Egg yolk should not leak into the egg whites. Egg yolk has a fat content and will not allow the meringue to whip.

• STEP 3: To have a Swiss Meringue Buttercream with the perfect consistency, measure all the ingredients and set them aside beforehand, including the butter. Leave the butter outside the fridge. Make sure the proportion of the ingredients is accurate. Usually, the amount of granulated sugar equals butter, and egg white is half the amount of sugar and butter.
• STEP 3: Pour the egg whites and the sugar into a stand mixer's clean bowl and stir the mixture with a spatula. Place the bowl in a double boiler with simmering water.

• STEP 4: Place a thermometer inside the egg mixture, and set it to reach 63°C (145°F). With a spatula, mix the mixture. Make sure to get to the bottom of the bowl and incorporate all the sugar and the egg white.
• STEP 5: After a few minutes, sugar starts to dissolve, and the mixture becomes foamy. It is important to stir the mixture until it reaches 63°C.

And The Final Steps

• STEP 6: Transfer the bowl to the stand mixer and set the whisk attachment and start beating the mixture at high speed until it reaches stiff peaks.

• STEP 7: At this stage, leave the mixture alone to cool down. The meringue will take about 5-10 minutes to cool down. When the bowl is no longer warm to the touch, turn on the mixer at medium speed, then add the butter in small pieces until the mixture curdles. This step is crucial for a solid Swiss Meringue Buttercream with a good texture.
• STEP 8: Add all the butter until the buttercream is formed. Add the vanilla extract. If you are aiming for a white buttercream, add clear vanilla extract.
• STEP 9: Switch to the paddle attachment, and beat the buttercream for a few minutes. This will remove the air incorporated into the buttercream.

Use SMBC decorate, Vanilla Cake, Forever Super Moist Chocolate Cake Fudge Frosting

VARIATIONS

Swiss Meringue Buttercream can be made in all different kinds and flavours.

• CHOCOLATE SMBC: Add the end of making the vanilla buttercream, add ¼ cup of sifted cocoa powder, and beat well.
• STRAWBERRY SMBC: Add ¼ cup strawberry reduction to the plain vanilla buttercream.

📖 Recipe

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