Swiss Meringue Buttercream (SMBC) is one of the most decadent buttercreams you will ever taste. It is soft, melt in your mouth, velvety goodness! A little bit technical to make, but once you’ve perfected it, you won’t want to use any other frosting on your bakes.
Ingredients:
- 560g caster sugar
- 300g pasteurised egg whites (two chicks)
- 900g unsalted butter – softened at room temperature
- 2 tsp vanilla bean paste
- Gel food colouring (of your choice)
Method:
- Be sure your mixing bowl is thoroughly clean; there should be no traces of oil. Clean the entire bowl with vinegar or a little bit of lemon juice first.
- Place the sugar and egg whites in the mixing bowl. Set the bowl over a pan of gently simmering water and whisk until the sugar has dissolved and egg whites are hot to the touch.
- Place the mixing bowl in your standing mixer, with a whisk attachment. Beat on high until the mixture has formed stiff and glossy peaks.
- Add the butter a little at a time, continue beating until all is incorporated. Don’t be alarmed if the buttercream looks curdled, as it will become light and fluffy again with continued beating.
- Add the vanilla and beat until all is combined. Add the gel food colouring and beat until all is combined too.
- If you see air bubbles, you can change the attachment to the beater and knock the air out for 3 minutes on a low speed.
- Cover the mixing bowl with cling film and set aside at room temperature in a cool environment until needed. Or frost your cakes now if they are cooled!
Tips:
- Not suitable for hot weather, it will melt and slide off the cake.
- Great for the colder months, very stable as a filling too.
- Flavour with extracts and powders. If you are using flavouring oils, be very careful as it can cause the buttercream to cease.
- Easy to colour using gel colours.
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