This tutorial on learn how to make Swiss Meringue buttercream is the one useful resource you’ll must make the smoothest, silkiest frosting!
The subject of Swiss meringue buttercream comes up recurrently in my Baking group on Fb and in feedback on a few of my recipes right here — learn how to make it, however extra usually learn how to cope with it when it’s simply not cooperating.
Meringue buttercreams could be a bit temperamental, however no matter state you’ve bought it in (supplied you began with a stiff peak meringue) is completely saveable.
When you love Swiss meringue buttercream as a lot as I do, hopefully, you’ll discover the following tips helpful.
When you’ve by no means tried it and are intimidated by it, I hope this tutorial provides you with the arrogance to offer it a shot.
What’s Swiss Meringue Buttercream?
Although extra concerned than an American buttercream, Swiss meringue buttercream (SMBC) is the best of the meringue buttercreams. It includes cooking eggs and sugar over a double boiler, whipping them right into a meringue, then including butter and flavorings.
The opposite two meringue buttercreams (Italian and French) each contain pouring boiling sugar into {a partially} whipped egg and sugar combination.
They’re equally scrumptious and identified to be a bit extra secure, however I discover boiling sugar to be tense and intimidating, so typically avoid it as a lot as doable.
When you’re feeling adventurous although and also you’ve tried SMBC earlier than, I encourage you to offer these a go and see how you want them.
Swiss meringue buttercream consists of three quite simple components:
- Egg whites
- Sugar
- Unsalted butter
From there, you possibly can taste to your coronary heart’s content material. A easy and commonplace recipe will embody vanilla, however the taste prospects are restricted solely by your creativeness.
You possibly can add melted chocolate for a milk, white, or darkish chocolate Swiss meringue buttercream, freeze-dried berries for fruit taste and shade, peanut butter/peanut butter powder (most well-liked), or select from quite a lot of flavorings so as to add in.
Make Swiss Meringue Buttercream
I’m going to take you thru every step of the method right here and name out ideas or points you could run into.
I like to recommend utilizing a stand mixer for this buttercream. You doubtless may do it with a hand mixer, however it will be a extra painful course of — you’d be holding that hand mixer for 20+minutes. As such, the steps I describe are for a stand mixer, however you possibly can adapt to a hand mixer if that’s all you need to work with.
The very very first thing you should do, that is NOT non-compulsory, is:
Step #1 – Wipe down all instruments with lemon juice or vinegar
To assist guarantee a secure and stiff meringue, you should ensure that every thing that may are available in contact with the egg whites is totally grease-free. This contains issues like your:
- mixer bowl
- whisk attachment
- hand whisk
- measuring cup (that can be used to scoop sugar)
- small bowl(s) (to crack eggs into when separating whites)
Grease is meringue’s enemy.
Even the tiniest speck of grease (or egg yolk) will trigger the meringue to not whip to a stiff peak and end in a less-than-perfect (aka dense and greasy) Swiss meringue buttercream.
One other essential tip right here is to not use plastic instruments, particularly bowls, when making Swiss meringue. Plastic tends to retain grease irrespective of how totally it’s cleaned.
Greatest to be secure and keep on with steel (most well-liked) or glass bowls.
Step #2 – Deliver a medium pot of water to a simmer (1-2 inches of water)
You’ll need a pot that’s large enough to comfortably place your mixer bowl onto, however not so massive that the underside of the bowl touches the water.
You need a most of 1-2 inches of water within the pot. Deliver this to a boil, then cut back to a low simmer.
Step #3 – Separate your egg whites
Separate every egg white right into a small bowl, then switch into your mixer bowl.
Do not separate the egg whites instantly into your mixer bowl. When you try this and have even one cracked yolk, you’ll destroy the entire batch of whites.
It’s finest to separate every egg individually.
Even a speck of yolk will trigger the meringue to not whip up correctly. Don’t try and make a meringue in case your egg whites usually are not utterly yolk-free.
Notice that the eggs don’t must be room temperature, because you’ll be cooking them anyhow.
Some folks have had success with carton egg whites however, presently, I can not suggest them myself.
The carton whites I’ve tried have precipitated my meringue to remain flat and by no means stiffen. When you do need to experiment with carton whites, ensure the carton says one thing like “egg whites solely” or comparable.
Step #4 – Cook dinner your egg whites & sugar
When you’ve separated all of your eggs, add them and your sugar into your mixer bowl and place it over the pot of simmering water.
I stir consistently at this level, with a clear hand whisk, to ensure the egg whites cook dinner evenly. This course of will take 2-3 minutes relying on the variety of egg whites you’re working with.
You’ll know the egg whites are achieved when the combination is sizzling and now not grainy to the contact.
I dip a (clear) finger into the combination and rub it between my thumb and forefinger. If there’s any graininess in any respect, I preserve cooking them.
You need to ensure the combination is sizzling to the contact too. Ideally, you’d use a sweet thermometer to examine that it has reached 160F. That is probably the most correct manner to ensure your whites are cooked absolutely.
I’m too lazy to whip out a thermometer, and never involved about consuming uncooked eggs, so I do the contact take a look at. If this can be a concern for you, I like to recommend utilizing a thermometer.
Step #5 – Whip your meringue
Take away your mixer bowl from the pot, wipe the underside of the bowl, and place it in your stand mixer. Connect the whisk attachment and start whipping.
I normally crank it proper as much as excessive pace (about 8-9 on my KitchenAid). You’ll need to whip this till the bowl is totally cool to the contact — this may take wherever from 5-10mins.
You’ll know in case your meringue was profitable if it holds a stiff peak. That is what it ought to seem like – no droopy peaks!
In case your meringue is droopy, it was doubtless affected by both grease, yolk, or carton whites. See step #1. Sadly, if this occurs, you’ll need to begin over. There isn’t a solution to save the meringue at this level.
Step #6 – Dice your butter
Whereas the meringue is whipping, dice your softened however nonetheless barely chilly butter. I roughly do 1″ or so cubes. It’s not an actual science, about 1 Tbsp or so every.
You’ll know your butter is the appropriate consistency when you possibly can press it along with your finger and go away a little bit of a dent in it.
It’s essential to notice that your butter shouldn’t be too smooth. If it’s so smooth that you could press your finger via it simply, it is going to be too smooth to your buttercream.
You possibly can nonetheless use it, however you could want to relax your buttercream for a bit if it turns into soupy (see the Troubleshooting part under). I discover it simpler to cope with an SMBC that has used butter that’s too chilly vs too smooth.
Step #7 – Add the butter
When your meringue is totally cooled, cease your mixer and change to the paddle attachment.
This isn’t essential, you possibly can go away it on the whisk, however I like to modify to the paddle as I discover that the whisk can incorporate an excessive amount of air into the buttercream.
I additionally like that my paddle scrapes the perimeters of the bowl for me, which is a time saver.
Set your mixer to medium pace (4 or so on a KitchenAid) and slowly begin to add your butter dice by dice. As soon as all the butter has been added, crank the mixer again as much as excessive to beat the buttercream.
The buttercream can undergo a couple of undesirable levels whereas it mixes. It may change into soupy:
And it usually curdles:
I discover it finest to stroll away and are available again after 5 minutes to a (hopefully) good SMBC. See the Troubleshooting part under if this isn’t the case.
As soon as the buttercream is totally clean, fluffy, and creamy, you possibly can add in your flavorings (see under for an inventory of recipes).
How do I make my buttercream white?
This can be a bit off subject, but additionally comes up usually. SMBC can prove a bit yellow relying on how a lot butter you employ. This isn’t at all times a fascinating impact, particularly in case you’re going for an all white cake.
The trick is to neutralize the yellow shade by including a little bit of blue/violet to it.
And I imply a bit. The quantity on the toothpick above is greater than I added. I principally swiped the toothpick over the buttercream on the whisk, so actually solely used one aspect of it.
I’d suggest beginning with much less and including extra as wanted, otherwise you’ll find yourself with a gray or bluish-looking buttercream.
As soon as the gel has been added (I used Americolor Violet), give the buttercream whip and also you’ll see the yellow tint fade away. Add extra shade gel as wanted.
Make sure to take a look at my detailed tutorial on Make Buttercream White for different ideas.
Troubleshooting Swiss Meringue Buttercream
Swiss meringue buttercream might be finicky. It’s temperamental and might trigger a complete lot of pointless stress. The excellent news is that so long as your meringue was stiff earlier than the butter was added, no matter concern you encounter after that’s fixable.
Listed here are some widespread points you could run into whereas making Swiss meringue buttercream, in addition to my ideas and solutions on learn how to keep away from/repair them:
- My meringue received’t whip up. That is both attributable to grease or egg yolks or each. See Step #1 of the tutorial above.
- My buttercream seems to be curdled. This can be a widespread step when making SMBC. As soon as all of the butter is added, it usually goes via a section the place it seems to be curdled. When you preserve whipping it, it’s going to come collectively.
- My buttercream nonetheless seems to be curdled. If the temperature of the butter is simply too chilly, it may be tougher to get it to come back collectively. You possibly can both put it over a double boiler once more like in Step #2, or heat the perimeters of the bowl with a hair dryer. One time, I had thawed some frozen SMBC and I didn’t utterly convey it to room temperature earlier than rewhipping. It regarded like cottage cheese soup in my mixer. I assumed it was a misplaced trigger, however I heated the bowl a bit with a hair dryer and walked away for a couple of minutes. After I got here again it had come collectively completely! When you use the double boiler methodology, heat the buttercream simply till the very edges begin to soften, after which rewhip. You may also attempt to microwave 1/4 cup of the buttercream for a couple of seconds then drizzle it again into the buttercream with the mixer on low pace till it comes collectively.
- My buttercream is soupy. That is the alternative drawback of curdled buttercream. This happens as a result of both the meringue was too heat whenever you added the butter or your butter was too smooth, or each. Pop the entire bowl and whisk into the fridge for 20mins after which rewhip. Relying on how heat it was, you could want a few periods within the fridge.
- My buttercream is grainy. That is as a result of sugar not being dissolved correctly in Step #4 above. As soon as the meringue is whipped, there’s nothing you are able to do to repair this. It’s finest to begin over.
- My buttercream is greasy. SMBC is extra buttery than an American buttercream, nevertheless it shouldn’t really feel greasy. When you haven’t added extra butter than the recipe requires and your meringue was stiff, then the greasiness is probably going as a result of buttercream not being whipped for lengthy sufficient. It’s additionally good apply to rewhip the SMBC if it’s been sitting out on the counter for some time.
- The buttercream will get exhausting within the fridge. That is regular. Similar to the butter it’s constructed from, it’s going to agency as much as the consistency of butter within the fridge. Whenever you let it come to room temperature it’s going to soften once more.
- It tastes too buttery. Some folks simply don’t like meringue buttercreams — they’re not for everybody! However the buttercream needs to be gentle and fluffy, not thick and greasy. If yours tastes such as you’re consuming a stick of butter, maybe your meringue wasn’t whipped to stiff peaks earlier than including butter, or the butter was too chilly, by which case it simply wants some extra whipping. Otherwise you added an excessive amount of butter.
Often Requested Questions
- Can I make Swiss meringue buttercream upfront? Sure! You possibly can go away it at room temperature for a day or two, refrigerate for as much as two weeks, or freeze it for as much as 3 months. Make sure to retailer it in an hermetic container. You need to convey the buttercream utterly to room temperature and rewhip earlier than use. If the buttercream separates, it was nonetheless a bit too chilly. See Step #3 above within the Troubleshooting part.
- How do I thaw my buttercream? Thaw it on the counter. Will probably be too exhausting in case you thaw it within the fridge. I thaw mine in a single day. Rewhip earlier than use. See above.
- How lengthy does Swiss meringue buttercream final? It’s going to final for a day or two at room temperature, 2 weeks within the fridge, and three months within the freezer. Ensure it’s correctly saved in an hermetic container or a freezer bag.
- Is Swiss meringue buttercream fit for human consumption? Sure. When you cook dinner the eggs to 160F the buttercream can be fit for human consumption.
- Can I taste Swiss meringue buttercream? Sure. As soon as the buttercream has come collectively, you possibly can add any sorts of flavorings, extracts, powders, or chocolate — see listing under for an inventory of recipes.
- Can I shade Swiss meringue buttercream? Sure. Although SMBC is tougher to paint than an American buttercream. The colour doesn’t take as effectively, so you could want extra shade gel. Watch out to not add an excessive amount of, because the buttercream might cut up. It’s possible you’ll need to look into powdered meals coloring in case you’re eager to do very vibrant colours.
- I don’t have a stand mixer. Can I exploit my hand mixer to make Swiss meringue buttercream? You in all probability can, however I don’t suggest it. You’d be whipping perpetually! First to chill the meringue, after which when the butter is added. It may be a 10-15min course of with a stand mixer, so I think about it may take twice as lengthy. So… doable if that’s all that you’ve at your disposal, however simply know you’re in for a protracted haul.
Swiss Meringue Buttercream Recipe
The recipe I’m together with under is the usual SMBC recipe that I exploit, although I are inclined to experiment so much with it and generally add an additional egg white or use a bit much less butter, relying on the quantity of frosting I want.
I haven’t run into any points doing this, nevertheless it’s essential to not add extra butter than the recipe requires until you’re additionally growing the egg whites & sugar.
Swiss Meringue Buttercream Variations
I hope you’ve discovered this information useful and that it’s given you the braveness to offer Swiss Meringue Buttercream a strive! It really is likely one of the most scrumptious buttercreams on the market.
Swiss Meringue Buttercream Recipe
This tutorial on learn how to make Swiss Meringue buttercream is the one useful resource you’ll must make the smoothest, silkiest frosting!
Servings 6 cups
Energy 817kcal
Elements
- 6 massive egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter softened however nonetheless a bit agency, cubed
- vanilla or different flavoring to style see publish for choices
Directions
Swiss Meringue Buttercream
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Place egg whites and sugar into the bowl of a stand mixer, whisk till mixed.
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Place bowl over a pot with 1-2″ of simmering water and stir consistently with a whisk till the combination is sizzling and now not grainy to the contact or reads 160F on a sweet thermometer (approx. 3mins)
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Place bowl in your stand mixer and whisk on med-high till the meringue is stiff and cooled (the bowl is now not heat to the contact (approx. 5-10mins)).
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Change to paddle attachment (non-compulsory). Slowly add cubed butter and blend till clean.
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Add flavorings as desired whip till clean.
Notes
- This recipe makes sufficient to frost a two layer 8″ cake or a 3 layer 6″ cake.
- The recipe might be made with 3 cups of butter as a substitute, in case you want extra frosting.
- See weblog publish for ideas and troubleshooting.
Energy: 817kcalCarbohydrates: 66gProtein: 4gFats: 61gSaturated Fats: 38gLdl cholesterol: 162mgSodium: 63mgPotassium: 71mgSugar: 66gVitamin A: 1890IUCalcium: 20mg
The dietary info and metric conversions are calculated robotically. I can not assure the accuracy of this knowledge. If that is essential to you, please confirm along with your favourite diet calculator and/or metric conversion software.
Initially revealed Jan 2, 2019
