Swiss meringue buttercream recipe

Here is the swiss meringue buttercream recipe that I use for my cakes. Swiss buttercream is lighter, silkyer and less sugary then the normal buttercream. It's normaly a go to for wedding cakes. It is very simple to make but contrary to the buttercream recipe this one you have a heating process. It is also easy to tweek, add melted chocolate and cocoa and you get swiss chocolate buttercream. Instead of vanilla extract, change it for almond or any other flavour. 

Hope you enjoy as much as I do.

Ingredients:

1 ½ cups granulated sugar

6 large egg whites, room temperature

1/4 tsp cream of tartar

2 cups unsalted butter, room temperature, cut into pieces

1 tsp or more good quality vanilla extract

  Step 1 

Separate your egg yolks from your egg whites. Don't throw out the egg yolks, you can make pastry cream with them.

Step 2

Before starting here are some tips:

Tip #1 Very important that you don't have any egg yolks in your whites.

Tip #2 Use room temperature eggs

Tip #3 Make sure that your bowl is clean with no grease residu. 

In your mixing bowl, combine both egg whites and granulated sugar. Place your bowl on top of a double boiler. (to create a double boiler or a "bain-marie" simply bring water to simmer in a medium size pot and place your clean mixing bowl over it). 

 Step 3

Whisk the eggs until the sugar has completely dissolved. You will know when it is ready, when you don't feel any grains of sugar between your fingers.***very important to heat your egg whites to make sure you are killing bacteria that might be contained from the eggs***

Step 4

Place your bowl on your stand mixer with your whisk attachment. Start wisking on low, add cream of tartar. Always start whisking on low working your way up. **Cream of tartar will help stabilize your eggs** 

Step 5

Increase speed to medium-high, and whisk until stiff peaks form and becomes glossy and meringue has cooled off. Touch the bottom of the bowl this will give you a good indication that the meringue has cooled off. If the bowl is still, warm continu whisking.

Step 6

Once the meringue has completely cooled off, reduce speed to medium. Add butter, 1 piece at the time, making sure to beat well in between. Add vanilla extract. If not used right away, you may refrigerate for up to 3 days. If that's the case, bring your swiss meringue at room temperature and beat until nice and smooth again.

Author: Liliana da Silva

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Swiss meringue buttercream recipe

Ingredients

• 1 ½ cups granulated sugar
• 6 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 2 cups unsalted butter, room temperature, cut into pieces
• 1 tsp or more good quality vanilla extract

Instructions

1. Separate your egg yolks from your egg whites. Don't throw out the egg yolks, you can make pastry cream with them. here is the link  recipe:http://sugarellasweetshowto.blogspot.com/2020/11/pastry-cream-recipe.html
2. In your mixing bowl, combine both egg whites and granulated sugar. Place your bowl on top of a double boiler. (to create a double boiler or a "bain-marie" simply bring water to simmer in a medium size pot and place your clean mixing bowl over it).
3. Whisk the eggs until the sugar has completely dissolved. You will know when it is ready, when you don't feel any grains of sugar between your fingers.***very important to heat your egg whites to make sure you are killing bacteria that might be contained from the eggs***
4. Place your bowl on your stand mixer with your whisk attachment. Start wisking on low, add cream of tartar. Always start whisking on low working your way up. **Cream of tartar will help stabilize your eggs**
5. Increase speed to medium-high, and whisk until stiff peaks form and becomes glossy and meringue has cooled off. Touch the bottom of the bowl this will give you a good indication that the meringue has cooled off. If the bowl is still, warm continu whisking.
6. Once the meringue has completely cooled off, reduce speed to medium. Add butter, 1 piece at the time, making sure to beat well in between. 
7. Add vanilla extract. 
8. If not used right away, you may refrigerate for up to 3 days. If that's the case, bring your swiss meringue at room temperature and beat until nice and smooth again.

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