Easy recipe for Swiss meringue buttercream. I give you all my secrets to make it a success every time with the solutions to the frequent problems you encounter with this icing.
the SMBC is the best frosting to cover a layer cake or to decorate cupcakes, she is silky smooth, so creamy and holds its shape beautifullybut above all it is lighter than simple buttercream.
You want to unlock all the secrets of meringue buttercream, but the preparation steps seem too technical for your level of pastry making?
I'll help you get past this stage by revealing in this article everything you need to know about this fluffy cream and it will no longer hold any secrets for you!
What is a meringue buttercream?
Meringue buttercream is a stable pastry frosting, frequently used to cover, fill and decorate birthday cake.
There are several preparation methods for this recipe, French meringue and Italian meringue. But the Swiss meringue version is probably the most widely used because it is easier to prepare. It consists of a mixture of egg whites and sugar heated in a bain-marie, then whisked into a firm, glossy meringue, to which softened sweet butter is then added.
This recipe can take quite a long time to make and the risks of missing it are also high, especially if you do not follow the preparation steps precisely.
Why choose this buttercream
This icing is very popular in the pastry world and very used for tiered cakes, wedding cakes and cupcakes.
- Quick and easy recipe to make
- It is delicious with a soft texture.
- It is not disgusting like American buttercream.
- For a perfect external smoothing. (like the covering ganache for a perfect smoothing)
- It is easily perfumed (aromas, fruit purée, chocolate, Nutella, praline paste, salted butter caramel, etc...).
Helpful tools for this recipe
- Stand mixer, I strongly advise you to use a stand mixer to make this recipe especially for large quantities, even if it is quite possible to make it with an electric hand mixer.
- Egg separator, more practical to separate the whites from the yolks, to make a successful meringue it is important that there are no traces of egg yolks in the whites.
- Kitchen thermometer, essential to control the temperature of the whites and sugar.
- Egg whites for the meringue, with chilled eggs, without any traces of yolk (use very cold eggs to separate the white from the yolk) but above all that they are at room temperature before starting the recipe.
- Unsalted butter at the right temperature, be careful not to soften the butter too much or the cream will be too liquid or too cold butter, the ideal being between the two.
- Granulated sugar, use white granulated sugar well, no other unrefined sugar or confectioners sugar.
How to make Swiss meringue butter cream
- First clean your utensils with a cloth and white vinegar, to destroy all traces of fat that would prevent the meringue from setting-up righly.
- And then heating the egg whites and sugar in a bowl in a bain-marie.
- Then, with a cooking thermometer, check the temperature, which should reach 131°F / 55°C.
- Then transfer to the mixing bowl of your stand mixer with a whisk attachment and at high speed, whisk the egg whites and sugar into a meringue. (about 10 to 15 minutes, until the meringue is glossy, stiff peak and cooled).
- Finally, while the stand miwer is running at medium speed, add the butter.
- And resume at high speed, until the mixture is homogeneous and silky smooth.
- Finish by replacing the whisk with the paddle attachment and mix again for a few minutes.
- At this point you can add the vanilla extract and your food coloring and stir again for a few moments.
How to Store Butter Cream
Meringue butter cream frosting can be stored in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
At room temperature, it can be kept up to 2 days in a chill place.
How to flavour buttercream :
- Adding food flavorings
- Or fruit purees (in small quantities so as not to change its texture too much).
- Melted chocolate for a swiss chocolate buttercream
- Nutella or another chocolate spread
- Peanut butter
- Mixed cookies for a butter cream with oreo, speculoos
How to color your buttercream frosting
Use food coloring gels to color your buttercream frosting.
Swiss meringue butter cream video
How to make a successful buttercream
- Use a stand mixer to make this meringue buttercream.
- The sugar must be completely melted into the egg whites.
- The Swiss meringue is ready when it shiny, soft peak but especially cooled.
- Mix the meringue well for at least 10 minutes before adding the butter.
- After adding the butter let the stand miwer run for at least another 5 minutes.
Troubleshooting tips for buttercream
- My buttercream is curdling :
Why: The butter is too cold, it doesn't want to homogenize with the meringue!
- Heat the cream in the microwave or in a bain marie to warm it up and bring all the ingredients to the same temperature.
- Then whisk the mixture again to recover a smooth and creamy cream.
- My buttercream is yellow :
Why: It is completely normal, it is its natural color (the color of butter).
- Add a few drops of white food coloring to lighten it.
- Or a few drops of lemon juice.
- My buttercream is full of bubbles :
Why: By whipping it, air is added to the SMBC.
- Just before using it to smooth my cake, work the cream with a soft spatula by spreading it on the sides of the bowl to evacuate the air and obtain an even smoother cream.
More buttercream frostings recipes
Recipes with butter cream frostings
- Layer cake strawberry
- Layer caramel cake with salted butter
- Coconut layer cake
Swiss meringue buttercream - SMBC
- 4 egg white - at room temperature - about 150g
- 200 g sugar
- 250 g butter - cut into pieces at room temperature
- Pour the egg whites and sugar into the bowl of your stand mixer and place it on a saucepan filled with a little water to heat the mixture in a bain-marie.
- On a medium heat, while stirring with a whisk, control the temperature with a cooking thermometer the white + sugar mixture which must reach 131°F/55°C.
- Once the temperature is reached, put the bowl back on its base and with the whisk, run your robot at full speed for about 10-15 minutes.
- The meringue will go up and whiten, it will be ready when it is white, firm and cool.
- Then incorporate the butter cubes while letting your stand mixer run at medium speed.
- switch to high speed for a few minutes until a smooth, homogeneous cream is obtained.