Hi Vickie! I think it could work, as long as you use a thick coating of buttercream to “seal” in the cake. Not sure if this was your intention. Delicious... satin smooth... perfect amount of sweet. Because what cooks at that temperature! Make sure the water does not touch the bowl. I’m going be making an 8 inch rainbow cake with six layers, and decided on Swiss meringue buttercream for its stability. And can i use this for filling as well? Hi Tessa! Hi x its got to the curdled point and been mixing for 10mins n doesnt seem to change? three?? I will keep this recipe . When do i incorporate the food coloring? This is totally optional, but it’s nice to strain the egg whites to get rid of any chalazae, which are those little strings that keep the egg yolk in place when its inside the shell. PLEASE….tell me WHY when taking this fabulous frosting recipe out of the freezer of one month, whipping again to pipe….looked greasy, ugly texture!!!!?????? Ive just discovered this recipe. Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. They're cooked over a water bath, whipped into an airy meringue, then enriched with butter, for a silky-smooth frosting that tastes light and mild—a blank canvas waiting for your creative touch. Fluffier than a French meringue, Swiss meringue whips up with the same ratio of ingredients. Hi Tess, Sorry have so many questions. It just takes patience to beat it back into shape , Fantastic. To respond to another comment – I used an electric hand mixer for whipping with no trouble at all. It is made from a Swiss meringue which creates a stable buttercream that does not crust over. Place the egg whites and sugar in the bowl of a stand mixer. I’ve created a video so you can actually see what each stage is supposed to look like, with tips and tricks along the way in case you mess up. The texture was fantastic, and it piped beautifully. This recipe just doesn’t work. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). However, it contains raw eggs, which doesn’t bother me but may be unsafe for some people to consume. I haven't had this fail yet. It showed very little evidence of egg white in the mixture. In a while i had just disgusting liquid mess. Similar to Swiss, but is made by cooking a sugar syrup and carefully drizzling it into an egg white mixture. You can even try using brown sugar for a richer taste! Tessa, as I said, I couldn’t determine if it had broken or not. I guess it’s totally doable as you also gave the weight of the egg whites. I LOVE LOVE LOVE swiss meringue buttercream, it changed my life and it gives my cake a more delish taste. I have used normal buttercream to pipe rosettes on a cake before and they ended up sliding down the cake! I even put it in the fridge. So light and fluffy sweet but not too sweet. You’re the best! This recipe worked just fine, you just need a strong arm for the lengthy mixing. Im so interested making this SBM. If you are looking for the most heat stable buttercream I would highly suggest going with Italian Meringue. We accidentally left one of the cakes out overnight after the party and it was still perfect. As with every other recipe from Martha, it came out perfect! Swiss Meringue Buttercream is actually very forgiving. If you don’t have a thermometer, you can just cook the mixture until you no longer feel any grains of sugar when you rub it between your fingers. I now have smooth frosting that not only tastes amazing but looks nice and smooth. If so would you use powder or gel colouring? Can I use swiss buttercream for smash cake? It is by the far the simplest and easiest buttercream, but can often have a very sweet one-note flavor profile. Home » Swiss Meringue Buttercream with Meringue Powder. I definitely don’t make this inside a walk-in, in fact I live in the desert. Hi, Tessa! Add 1 tsp vanilla extract and 1/2 tsp almond extract. This site uses Akismet to reduce spam. Does it need to be fridge? Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. It is now refrigerated. This recipe worked perfectly for me, although the whites took upwards of 20 minutes to whip with a hand mixer. It will hold up the best and it only lightly sweet. Search for the best swiss meringue buttercream is over. This recipe makes about 5 cups when whipped properly, which should be enough to frost a 6 inch, 3 layer cake with leftovers for piped decorations. If yes, do i do the same steps(heating egg whites with sugar)? Thank you. I use it on cupcake.. i have never a fan of this type of icing. Whether other versions have let you down or you've never made it at all, I hope you'll give my Swiss buttercream a chance. I followed the directions exactly and texture-wise, it looks fantastic, but it tastes as if the cake is frosted with pure butter; it has zero sweetness and feels like nothing but butterfat. I haven’t tried to reduce the sugar since it’s so crucial to the structure of this recipe, so unfortunately I can’t offer any tips there. Because it's fully cooked, cakes frosted with Swiss buttercream don't require additional refrigeration; the cake itself will stale faster than the buttercream can spoil. what kind of buttercream you recomended… one that no melted . The liquid and solids completely separated and I just could not for the life of me beat it back into a normal consistency. People are experiencing deflated meringues because they should not be switching to a paddle attachment. Sad. What browser are you using? Miss tessa thank you for sharing this recipe can you please teach me meaurement for creamcheese flavoring It is amazing, and pipes like a dream! I absolutely love the detailed step by step video on how to make Swiss buttercream. Hmmm to be honest I’ve never frosted and stored a cake for that long before. In turn, the added sugar offsets the butter's richness, so the finished product feels lighter than recipes that call for less. I am making this recipe for my future daughter in law, I am in charge of the Wedding cake!!!! How to Make Swiss Meringue Buttercream. Still have to make the cake and pipe it on but at this point I couldn’t be happier! If you find your icing is too stiff, just add more liquid. You have to constantly stir as soon as you put the egg whites on the double boiler. Hi Tessa With toasted sugar, loads of vanilla, and a drop of almond extract, my Swiss meringue buttercream tastes more satisfying than traditional recipes, while remaining simple and familiar. The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots. What went wrong? A lot of helpful information …THANKS! . Thanks so much for the recipe and the video showing all of it. My hand mixer didn’t have paddle blades. SWISS MERINGUE BUTTERCREAM with SHORTENING 3 eggwhites, room temperature ¾ cup granulated white sugar 1/2 cup sifted pure icing sugar 1 cup unsalted butter, very soft 6 tablespoons hi-ratio or all vegetable shortening (~85g) pinch of salt 1 1/2 teaspoons vanilla extract In a large, clean heatproof bowl, combine the eggwhites and sugar. Meringue was perfect, glossy very voluminous. It became the consistency of thin cake batter with millions of specks of butter in it. You can also adjust this ratio to your personal preference. I LOVE Swiss Meringue – awesome tutorial Tessa! Let come to room temperature and rewhip in the mixer with the paddle attachment before using. It is a combo made in cupcake heaven: https://www.kingarthurflour.com/recipes/tender-white-cake-recipe. Then try our go-to menu. This is a fabulous recipe and you can’t go wrong with it. Since there’s only a few ingredients in this recipe, I’d suggest using the freshest possible! this link is to an external site that may or may not meet accessibility guidelines. Carefully separate the egg whites into a bowl. Helenjzk. It’s light and smooth and silky without it. Don't give up - the end result is totally worth the extra time! This looks amazing. Swiss meringue buttercream is less sweet than American buttercream due to a lower ratio of sugar in the recipe. If yours starts to look sloppy, wet and separated, crank up the mixer and let it beat for 5-10 mins. I also had to watch while adding butter and was able to add half the portion before I started to notice the butter turning into ‘soup’. Is it possible to lower the sugar in the meringue and add the sweetness using the caramel? . Just what I was looking for! Problem was that the butter was chunky like and never got creamy. Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot. To tint buttercream, reserve some for toning down the color, if necessary. I want to understand the science behind this.
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