Swiss meringue buttercream - SMBC
This meringue buttercream is very much used to smooth the outside of your layer cakes for a perfect finish! For the external icing of a cake 15 cm in diameter and 10 cm high. Double the quantities to also fill the inside of the cake. (12-15 parts)
at room temperature - about 150g
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.
buttercream, Crème au beurre à la meringue Italienne, SMBC
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Swiss meringue buttercream - SMBC https://sweetlycakes.com/en/swiss-meringue-buttercream-smbc/