A writer turned baker and dessert advocate from Melbourne, Australia. The good news is that as long as your meringue was stiff before the butter was added, whatever issue you encounter after that is fixable. Favorite Coconut CakeWhen I need an impressive dessert for a special occasion, this is the recipe I turn to. If the buttercream is simply loose or soft, like whipped cream, pop it in the fridge for just 10 minutes before re-whipping. Taste of Home Test KitchenGo to Recipe Make sure the bottom of the bowl doesn't touch the simmering water. It is a bit more heat-sensitive, though, so dont let it sit in the heat for too long. Taste of HomeRich Chocolate Peanut Butter CakeThe combination of mocha and peanut butter will satisfy every sweet tooth at your table. Join me onInstagram,Facebook,PinterestandTwitterfor more amazing recipe ideas. There are three key steps to making perfect Swiss Meringue Buttercream. I always refrigerate my buttercream cakes first before covering them to prevent bulging. Then remove bowl from mixer and use a spatula to give it one final stir by hand, getting rid of any air bubbles. Add butter troubleshooting top tips for perfect Swiss meringue buttercream frequently asked questions more frosting recipes Let's Bake Swiss Meringue Buttercream Ingredients Instructions Notes Nutrition Information Did you make this? Im glad you didnt give up after the first attempt and gave it another go. Thanks for the help , You can definitely add more or less. Maybe the butter came straight from the fridge. Make sure any ad blockers are temporarily paused on your browser. Jump to Recipe! Almost yours: 2 weeks, on us 100+ live channels are waiting for you with zero hidden fees That should be fine. However, I prefer to use raw egg whites because I've never been able to get pasteurized egg whites to whip into a strong enough meringue. All you need to know is this: As the frosting's temperature climbs above 75F (24C), its butter content will start melting, becoming softer and soupier with every passing degree. Please see my Disclosure Policy. Best Red Velvet CakeIt's just not Christmas at our house until this festive cake appears. Give the two a good mixing so that there are no dry spots of sugar. Can i use oil based colouring? I usually crank it right up to high speed (about 8-9 on my KitchenAid). There is no way to save the meringue at this point. Thank you so much Sally! It'sThis buttercream is great for filling layers or frosting cakes. Firstly, absolutely love this recipe. From its unique, velvety texture to its crust-free exterior, Swiss Meringue Buttercream is perfect for frosting layer cakes and decorating cupcakes. Hi Sheri! Make sure your butter isnt too warm to begin with. Michelle Dorsey, Wilmington, DelawareGo to Recipe Youll know its ready when your mixture has reached 70 C / 160 F, which you can check using a candy thermometer. If sweet frosting like traditional American buttercream is too sweet for you, you will love this recipe. See the details in my post about this if you havent already. Im making a cake for a friend who is lactose intolerant and would love to still use this recipe (as opposed to a full vegan one with aquafaba). You want to make sure the mixture is hot to the touch too. 1 / 40 The bowl of your stand mixer works perfectly here (and then you wont need to do any transferring later). Place mixing bowl over a pot of barely simmering . When the frosting's temperature drops below 69F (21C), its butter content will stiffen, bit by bit, until the frosting breaks into a curdled mess. How To Make Swiss Meringue - Simply Recipes But today I made Italian butter cream with soft butter and it came out with lumps of butter. Small batch Swiss Meringue Buttercream - Lifestyle of a Foodie It worked! We recommend our users to update the browser. I have never tried it myself so I cant guarantee the results. Ever since I discovered your blog I have refused to use recipes from anywhere else. Place eggs in the bowl of a stand mixer fitted with a whisk attachment. Also I am looking to bake, frost, and decorate 2 days before the wedding. For best results, use the recipe as written. Copyright 2023 Sugar Geek Show on the Cookd Pro Theme, 1 stand mixer with the whisk and paddle attachments, Fresh Strawberry Cake With Strawberry Buttercream, Swiss meringue buttercream comes together with just 5 ingredients and is amazingly delicious. When it comes to topping off layer cakes, many of us rely on a classic American buttercream frosting. Your email address will not be published. Place the egg whites and sugar in a heatproof mixing bowl (for convenience, use your stand mixer bowl). measuring cup (that will be used to scoop sugar), small bowl(s) (to crack eggs into when separating whites). How to Make Swiss Meringue Buttercream. xxx, Hey Liz! Be prepared for all your loved ones to be asking for their cakes to be topped with this frosting! Confetti Birthday Cake with Chocolate ButtercreamThis is a moist confetti cake with lots of sprinkles and a whipped chocolate buttercream. Theyre inexpensive and easy to use. Add 7 egg whites and 2 cups sugar and whisk together. The lemon juice and lemonade give the layers a tangy, citrusy touch, and the cream cheese frosting with sprinkles makes it extra pretty. Another important tip here is to not use plastic tools, especially bowls, when making Swiss meringue. The topic of Swiss meringue buttercream comes up regularly in my Baking group on Facebookand in comments on some of my recipes here how to make it, but more often how to deal with it when its just not cooperating. Swiss meringue buttercream is ok to be left out for hours and hours. Butter: Your butter needs to be cool, but not fridge cold. Best to be safe and stick to metal (preferred) or glass bowls. Though more involved than an American buttercream, Swiss meringue buttercream (SMBC) is the easiest of the meringue buttercreams. You make me confident to make cakes for my family! (new Image()).src = 'https://capi.connatix.com/tr/si?token=bd5526af-9c84-429a-baca-e1c4e1072ef9&cid=877050e7-52c9-4c33-a20b-d8301a08f96d'; cnxps.cmd.push(function () { cnxps({ playerId: "bd5526af-9c84-429a-baca-e1c4e1072ef9" }).render("7917806a0d7f4109a1cb2a4492c81a1a"); }); This type of buttercream frosting does take a bit more time, but its worth the extra effort. Place the bowl over the saucepan and whisk constantly until the sugar is completely dissolved and the mixture reaches 160 degrees F on an instant-read thermometer. Shirley Warren, Thiensville, WisconsinGo to Recipe Reserved. You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. How to Make Swiss Meringue Buttercream - BAKED by Blair You will know your butter is the right consistency when you can press it with your finger and leave a bit of a dent in it. Perfect SMBC! and friends exclaimed it was the BEST cake they had ever eaten! (This has always worked for me when its taking forever to reach stiff peaks.). I dip a (clean) finger into the mixture and rub it between my thumb and forefinger. Yes, you can! I am always interested in the science of baking. Hi Frau, Im sorry to hear that. Im going to be making SMBC again this week for a birthday cake and have a question. Its out-of-this-world creamy, extra smooth, and the perfect sweetness for any confection. Meringue buttercreams can be a bit temperamental, but whatever state youve got it in (provided you started with a stiff peak meringue) is totally saveable. The large amounts of butter in it will turn it off-white or cream coloured. (Who swipes a whole cake?) Liz thank you for this brilliant recipe my Swiss meringue tasted gorgeous however when I filled my vanilla 3 layer cake with SM and frosted it round it and left it overnight and the next day when I cut it the sponge It was soggy and a bit dense and no longer fluffy this does not happen when I use American butter cream. To be honest the first attempt didnt work out but your trouble shooting let me know that there was no saving it and to start again. Yield: 5 cups buttercream Prep Time: 15 minutes Cook: 5 minutes Heat about 1 inches of water over medium-low heat in a medium-sized saucepan and bring to a simmer. As I dont have a stand mixer, can I have short rests during whipping the buttercream? Lumpy meringue buttercream usually means the butter was too cold. Taste of HomePeanut Butter N Jelly CakeI made this fun and flavorful peanut butter and jelly cake for my son's first birthday. How to Make Swiss Meringue Buttercream | Taste of Home One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. Once the buttercream is completely smooth, fluffy, and creamy, you can add in your flavorings (see below for a list of recipes). Stop the mixer, scrape down the sides of the bowl, add the vanilla, and mix for a few more seconds to combine. Can I ice it with the swiss buttercream a day or two ahead of time? If it still feels stiff and heavy, warm it over the water bath, just until you notice the first signs of melt, then whip until creamy and smooth. Heres a snapshot of how it compares to regular buttercream. Its a little more complicated then my whipped frosting, but its worth it! Step 1: Make the Swiss Meringue. Hello. Ensure your butter isnt too warm and add it slowly. Although Swiss meringue buttercream is more stable than using whipped cream, it is still susceptible to high heat. Using Ozark-grown cherries and walnuts, she invented one they all liked. If youre feeling adventurous though and youve tried SMBC before, I encourage you to give those a go and see how you like them. So after a bit of googling, what I found helped was scooping out some of the mixture, melting it to a liquid in the microwave and then pouring this back into the bowl and whipping on high speed for 2 minutes. Select an option below to calculate how much batter or frosting you need. A small egg separator is a helpful tool in this recipe. Thank you! How to Make Perfect Swiss Meringue Buttercream with a step-by-step video with tips and tricks along the way in case you mess up. Hi Emily, You need to use regular granulated sugar, not confectioners sugar for this recipe. You want a maximum of 1-2 inches of water in the pot. This is a detailed tutorial on making homemade Swiss meringue buttercream with step-by-step photos and easy-to-understand instructions. How to Make Swiss Meringue Buttercream - SugarHero On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. The buttercream can go through a few undesirable stages while it mixes. Chocolate Spice Cake with Caramel IcingI found this recipe back in the late '80s and knew it was a special cake. It involves cooking eggs and sugar over a double boiler, whipping them into a meringue, then adding butter and flavorings. I am making cupcakes for my granddaughters baby shower, so I will keep trying a few more times. Vanilla Cake with Vanilla Buttercream FrostingIndulge in this layer cake topped with rich buttercreama vanilla lover's dream. Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection. Every single recipe of yours works perfectly and tastes amazing! Hi Maya, thanks so much for your kind and thoughtful comment! A quick wipe with a little lemon juice or white vinegar is very helpful. Yes, the amount affects the stability but also the flavour. My family and friends can't get enough of it! (Below, right.). I also like that my paddle scrapes the sides of the bowl for me, which is a time saver. This frosting is smooth and easy to work with. 20+ minutes. Either will work! How to Make Swiss Meringue Buttercream - Adventures In Yum See above. And what can you do to bring back lumpy butter cream? It's a bit more work to separate the eggs yourself, but you can then use the leftover egg yolks for lemon curd, Boston cream pie, or creme brulee. Layered Yellow Cake with Chocolate ButtercreamThis yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. Practice Mise en Place (everything in it's place). Thanks!!! 1. Add the sugar and whisk together. Once you add your butter, your stiff peaks will disappear and your mixture may appear thin and runny. The mixture will be thick and tacky at first, then thin out and be frothy white on top. Katherine DeLoach, Visalia, CaliforniaGo to Recipe Its common for your frosting to go through a stage where it looks curdled. Thank you. Switch to paddle attachment (optional). How to Make Swiss Meringue - Everyday Pie To the mixing bowl, add the egg whites and sugar. Less butter is a softer frosting and more makes it stiffer/firmer, Hello I am making a fondant Cake with smbc for the first time for a party. Turn your mixer down to low speed, then slowly add your butter, piece by piece. Get Recipe Or would you add an alternative like dark chocolate? You can make this frosting ahead of time and keep it in the fridge. Do not separate the egg whites directly into your mixer bowl. Feel free to keep scrolling to the full recipe written below. The egg whites are cooked through which takes away any fear of consuming raw eggs, and it has a thick, glossy texture that can't be matched. !y Your site and cookbooks are my go to cake source. From How to Bake a Perfect Cake to Cake Recipes and more. If sweet frosting like traditional American buttercream is too sweet for you, you will love this recipe. (Shes also responsible for our best vanilla cake recipe!). Splitting the SMBC to do two flavors for cutout cookies for my friends kids. With cake mix and pudding mix as ingredients, it is a breeze to put together when you're short on prep time. Some people have had success with carton egg whites but, at this time, I cannot recommend them myself. How to make Swiss Meringue Buttercream - Baran Bakery Lauren Knoelke, Milwaukee, WisconsinGo to Recipe Submit your question or recipe review here. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest. Separate egg whites: Carefully separate your eggs, ensuring no egg yolks leak into your egg whites. A warm bowl and meringue will melt the butter. I use a low simmer to cook the whites. Store the cake either in the fridge or at room temperature. If you don't have an instant-read thermometer. Use a double boiler or set one up by placing a mixing bowl over a pot filled with about 1 - 2 inches of simmering water at medium-low heat. Extremely light, creamy, and not too sweet, Swiss meringue buttercream is the perfect frosting. This is my favorite buttercream recipe! It won a blue ribbon at the Alaska State Fair and it's definitely a winner with me. Unfortunatly i drstroyed the cake for my husbands 50 birthday. Keep calm and keep whisking, your frosting will eventually come together. Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. It quickly all came together as it should. Sign up to the sweet club and we'll send our quick and easy cakes ebook straight to your inbox. Coconut Chiffon CakeToasted coconut adds visual appeal to this tall and impressive cake. But it paid off. Add flavorings as desired whip until smooth. It's reminiscent of a marshmallow with a spreadable consistency. Great recipe, perfect results!!! It did curdle while adding the butter, but I just went ahead and continued adding the butter and then placed the bowl over a hot water bath for one minute as you instructed. SMBC can turn out a bit yellow depending on how much butter you use. Buttercream is now deliciously creamy and smooth! Show me your bake! The other two meringue buttercreams (Italian and French) both involve pouring boiling sugar into a partially whipped egg and sugar mixture. American buttercream though, it the simplest but also the sweetest and that's why I don't usually make it. Once your meringue is cooled, put it back in your stand mixer bowl with the whisk attachment. In the same way, youll need to let it thaw before whisking again. Best Homemade Vanilla Buttercream Frosting | Wilton This Swiss Meringue Buttercream recipe is the softest and silkiest buttercream recipe you'll ever taste. She pours this love of all things sweet (and sometimes savory) into. I store my cakes in the fridge until the day I serve them and give them a few hours to warm up, Had to throw out it look curdled I followed the recipe exact kept whipping and also weighted ingredients on a scale I don't understand , Sounds like you scrambled your eggs while cooking them in the bain-marie. Hi Jay! 5 stars! Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Contest-Winning Chocolate Potato CakeI won grand champion honors in a potato festival baking contest with this moist chocolate cake. There are a million reasons why a Swiss buttercream may be too soft, and they all relate to heat. Switch to a paddle attachment and mix it on low speed for 15-20 minutes to make the buttercream very smooth and remove air bubbles. Swiss meringue buttercream's behavior is ridiculously predictable and easy to master. 2. SMBC would be great and definitely refrigerate it! Tiffany Barbee, Rocky Mount, North CarolinaGo to Recipe It looks like you use a 1:1:3 ratio of egg white/sugar/butter. Whisk this mixture constantly until all of the sugar has dissolved in the egg whites.*. You explain so well!! Once youve separated all your eggs, add them and your sugar into your mixer bowl and place it over the pot of simmering water. The icing recipe can be doubled if you have a real sweet tooth. My guests are glad I do! The butter can also melt, leaving you with SMBC soup. Linda Murray, Allenstown, New HampshireGo to Recipe Had lots of compliments on it! How to Make Swiss Meringue Buttercream | My Favorite Frosting! Another hit. I would not refrigerate overnight, once the meringue is cool enough, go ahead and whip it up. Add egg whites and sugar in your mixing bowl and whisk by hand to combine. If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. The first is heating the egg whites and sugar over a double boiler, the second is whipping the egg whites to form stiff peaks, and the third is adding the butter and flavourings. I have a question! There should be no hint of warmth when you place your hand on the side of the bowl. This recipe with the explanations gave me the confidence to try a SMBC. The bowl of your stand mixer works perfectly here (and then you won't need to do any transferring later). Remember, the goal is a soft and silky buttercream at about 73F (23C), give or take a degree. Just made this. This process will take 2-3 mins depending on the number of egg whites youre working with. Carrot Cake with Pecan FrostingMy husband constantly requests this homey, old-fashioned version of carrot cake. As you add your butter, your mixture may turn soupy, and even eventually look curdled this is ok. Continue until youve added all your butter. Thanks for the recipe! Or your butter was too cold when you added it in with the meringue. Everything that I make from you always gets rave reviews from my friends and family! ; Sugar: I typically make buttercream with granulated sugar but I've also successfully made it with super fine castor sugar, light brown sugar and dark brown sugar.If you're using brown sugar, reduce the amount by 25%, which is 1/4 . SMBC is more difficult to color though than an American buttercream. P.S. Reading next steps I saw I was supposed to cool it completely before adding the butter. Get fresh recipes, cooking tips, deal alerts, and more! Whisk the egg whites occasionally while it warms up. How to Make Swiss Meringue Buttercream - Mom Loves Baking