how to make swiss meringue buttercream stiff

I found it needed less butter, 1 more egg white, and more sugar in order to stabilize properly. Whipped on low for 30 seconds and then medium high for about 90 seconds and voila! Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt. The end result should be buttery, creamy and smooth. Easy Swiss Meringue Buttercream: Detailed Recipe and Tutorial - Chelsweets Add egg whites and sugar in your mixing bowl and whisk by hand to combine. How to Make Swiss Meringue Buttercream Full Recipe: https://preppykitchen.com/how-to-make. This isnt critical, you can leave it on the whisk, but I like to switch to the paddle as I find that the whisk can incorporate too much air into the buttercream. While the American version tends to be very sweet and can form a bit of a shell after sitting out, Swiss meringue-style frosting is less sweet but much more buttery and rich. If you start with a recipe for Swiss meringue buttercream like mineone that includes some target temperatures for guidanceit's easy to get perfect results. Some people have had success with carton egg whites but, at this time, I cannot recommend them myself. Is it cause its at room temp? Its smooth and creamy, light and airy. Let me break down that barrier for you this recipe is where you start. Hi Imani! Majestic Pecan CakeThis recipe truly lives up to its name. Try Swiss Meringue Buttercream with These Cakes Whisk on medium speed until the mixture becomes meringue-like and has reached stiff peaks, about 3 mins. Day 2: put fondant on and edible glitter You can, however, torch this marshmallow meringue frosting. Frosting should be thick and smooth and taste AMAZING. Create a double boiler by placing your mixing bowl over a pot of water filled with 1 to 2 inches of water. Read it like 15 times lol. My guests are glad I do! I use pure vanilla extract for the best flavor. -If I make a fondant cake one day in advance with smbc how I need to store it for 24 hours? What you'll need The 4 basic ingredients you'll need to make a this amazing buttercream are: Ingredients for basic Swiss Meringue Buttercream Egg whites - you can use fresh egg whites or carton egg whites. Chocolate Cake with Chocolate FrostingI once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. Heres a snapshot of how it compares to regular buttercream. It turns out great so I guess its ok. Nanette Slaughter, Sammamish, WashingtonGo to Recipe 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. If you have quite a few bubbles in your frosting at this point, set your mixer to low speed, and beat for 5 to 7 minutes. Or you can over-whip everything into curdles. While the meringue is whipping, cube your softened but still slightly cold butter. Moist Chocolate CakeThis moist chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. You can chill in the fridge or the freezer, I'll often wrap my cakes in plastic wrap and will freeze them before decorating. When your "chocolate sweet tooth" acts up, this really hits the spot! It worked wonderfully! Sandra Johnson, Tioga, Pennsylvania, Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. Thankyou so much for the work you put into your recipes x, Thanks so much Kayleigh for the wonderful comment! This tutorial on how to make Swiss Meringue buttercream is the only resource youll need to make the smoothest, silkiest frosting! (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. Give the video a few seconds to load right below this text. Taste of HomeMama's Spice CakeWhenever I get a craving for a tasty old-fashioned treat, I make this cake. As I dont have a stand mixer, can I have short rests during whipping the buttercream? Feel free to place it in the refrigerator. In this case, I encourage you to stop here and try again. Taste of Home is America's #1 cooking magazine. This recipe is the big sister of my mock-Swiss Easy buttercream frosting recipe, which skips the need to cook the egg whites by using pasteurized eggs. So glad it was a success and that you found the video helpful! As such, the steps I describe are for a stand mixer, but you can adapt to a hand mixer if thats all you have to work with. This is fully cooked *safe* meringue that is airy and stable. First time making Swiss meringue icing! Step 1: Make the Swiss Meringue. Yes. Were so glad you love this Swiss meringue buttercream recipe. I do have 1 question about SMBC. Ensure your butter isnt too warm and add it slowly. But it paid off. It holds color well and gets darker overnight. Ever since I discovered your blog I have refused to use recipes from anywhere else. Could this frosting be torched like traditional swiss meringue? Set your mixer to medium speed (4 or so on a KitchenAid) and slowly start to add your butter cube by cube. Whisk together the egg whites, sugar, and salt in the mixing bowl. You likely could do it with a hand mixer, but it would be a more painful process youd be holding that hand mixer for a good 20+mins. Lastly, add in your vanilla paste and extract. Wait for the butter to fully mix in before adding the next Tablespoon. Sandy Burkett, Galena, OhioGo to Recipe The cake turned out so great! Black Walnut Layer CakeMy sister gave me the recipe for this beautiful cake years ago. (This has always worked for me when its taking forever to reach stiff peaks.). This is so amazing,am gonna try it out for ma first time.thanks. How to Make Swiss Meringue Buttercream | My Favorite Frosting! After several minutes of mixing, the meringue should form stiff glossy peaks. Thank you! Everything was going perfectly, whipped peaks beautifully so I slowly added the butter. Patricia Kreitz, Richland, PennsylvaniaGo to Recipe P please help. Maybe it's winter and the heat went out. Hi Sarah! Place your bowl on top of your saucepan thats filled with a few inches of water and turn on to medium heat. There is no way to save the meringue at this point. 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. Best Homemade Vanilla Buttercream Frosting | Wilton Maybe it's because the meringue wasn't cooled to 90F (32C). Swiss Meringue Buttercream - Wild Wild Whisk The mixture will be thick and tacky at first, then thin out and be frothy white on top. Create a double boiler on your stove by filling a medium saucepan with a couple inches of water. I stir constantly at this point, with a clean hand whisk, to make sure the egg whites cook evenly. The eggs are already pasteurized when you buy them, the heating is only to melt the sugar. I even microwaved in for 15 seconds to make sure it was soft. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. Daria Burcar, Rochester, MichiganGo to Recipe You can still use it, but you may need to chill your buttercream for a bit if it becomes soupy (see the Troubleshooting section below). This post may contain affiliate links. You will need a candy thermometer for this recipe. If you want an easier recipe that skips heating the egg whites, check out my mock SMBC recipe for. This recipe yields about 5 cups of frosting, which should be the perfect amount to cover your cake and pipe decorations on the top of a 3 layer, 6 inch cake. And thank you so much for the feedback. Hi Helgo, were so glad you loved this recipe! Thank you, Hi!! How to Make Swiss Meringue Buttercream. Jump to Recipe! Edith Holmstrom, Madison, WisconsinGo to Recipe In clean, dry mixer bowl, combine egg whites, sugar, and salt and whisk until combined. Yes, gel or powdered coloring will work best. Butter and flavors are added afterwards, resulting in a soft and fluffy frosting. You can also transfer this frosting into a piping bag and top off your best cupcake recipe. Katherine DeLoach, Visalia, CaliforniaGo to Recipe If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool. Soupy frosting: If your meringue wasnt completely cooled or your butter was too warm, your meringue may appear thin and soupy after you add the butter. The egg mixture will turn thick and frothy over time, and the sugar will dissolve completely. See step #1. Had lots of compliments on it! Updated Nov 2, 2022. Almond Joy CakeThis is a fantastic Almond Joy cake recipetastes just like the candy bar. The recipe can be made with 3 cups of butter instead, if you need more frosting. 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 milda blank canvas waiting for your creative touch. Pour your meringue out into a shallow dish and refrigerate it for about 10 minutes to cool the meringue to room temperature. My sponge was cold when I put the frosting on it. Once all the butter has been added, keep mixing until the mixture is smooth and creamy. How would you recommend storing the cake after the fondant if I do it a day or two ahead? Hi Catherine! Swiss Meringue Buttercream - Preppy Kitchen Or your butter was too cold when you added it in with the meringue. Let each addition blend before adding more butter. Or sign up to get free recipes by email! Whisk on medium speed until your egg whites reach stiff peaks. Thank you. Your email address will not be published. And I forgot to add vanilla extract? It's a year-round favorite. This process will take 2-3 mins depending on the number of egg whites youre working with. Make sure there is no grit once you have whisked the egg whites and sugar together, pinch a bit of mixture between your fingers and press. Im glad you didnt give up after the first attempt and gave it another go. So don't ever throw out a soupy or curdled batch of Swiss meringue buttercream. Less butter means a lighter, softer frosting, but a less buttery taste. I did some more research and found recipes that are 1:2:3 and some all in between. Its enough to frost a two-layer 8-inch cake, a three-layer 6-inch cake or generously pipe 12 cupcakes. How to Make Swiss Meringue Buttercream - BAKED by Blair I had an issue however in that I made the BC (it turned out awesome, great fluff, colour, and consistency) then refrigerated it overnight, but when I thawed it the next day it was quite flat and greasy. This is so easy to make (love the detailed instructions) and so much better than American Buttercream. But, was able to make it the first time around. See the Troubleshooting section below if this is not the case. Thankfully for the last time I try SMB did work, thank you God, but also my Swiss Meringue when in the fridge did harden/I think crust, and I think its not supposed to normally do that, it still taste great but was wondering what you thought? Hi Maya, thanks so much for your kind and thoughtful comment! After reaching stiff peaks, let the meringue cool for a bit, then beat in the butter 1 Tablespoon at a time. Turn up the mixer to high and beat until the mixture is fluffy and has cooled down to about 90F. Let me know how you like it! You need your butter to still be cool, but not fridge cold. Hungry for more? It comes in handy in so many situations, and its one of our Test Kitchens most used items. Every single recipe of yours works perfectly and tastes amazing! Making Swiss meringue buttercream frosting (also known as SMBC) is not hard, but it can be time-consuming. Store any leftovers in an airtight container in the fridge for 1 week, or freeze for up to 6 months. Submit your question or recipe review here. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Once all of the butter has been added, crank the mixer back up to high to beat the buttercream. Storing in a bakery box. SMBC would be great and definitely refrigerate it! Measurements used are for 2" tall cake pans only. Continue to whisk egg mixture by hand while they slowly heat from the steam below. This includes things like your: mixer bowl whisk attachment If youd prefer another flavor, add in a touch of lemon, almond or peppermint extract. Carol Witczak, Tinley Park, IllinoisGo to Recipe If this is a concern for you, I recommend using a thermometer. The standard SMBC recipe is 1:2:3 (sugar:butter:whites). So it will melt, but so will any buttercream. Firstly, absolutely love this recipe. Swiss meringue is very stable and makes a great base for using under fondant. Nielsen Masseymakes really great vanilla bean products and focuses on sustainable environmental practices. 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. When recipe testing, I found that too much butter could leave you with an overwhelming buttery taste and a greasy texture. Attach the whisk attachment and begin whipping. If you're making Swiss for the first time or have tried and failed before, this recipe breaks down all of the techniques in easy detail and goes over all of the challenges and troubleshooting for making the best buttercream. It still seemed pretty soupy but kept going. You do not need to put the SMBC in the fridge if you're going to use it the next day. Either will work! After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds. Perfect Swiss Meringue Buttercream - Sally's Baking Addiction Swiss meringue buttercream can be finicky. I have tried it twice to make this buttercream but it always gets runny. So glad you enjoyed it Steph. Hi Tori, We recommend adding 1/2 cup of freeze-dried strawberry powder along with the vanilla extract and salt for a strawberry Swiss meringue buttercream. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. Its main ingredient is butter after all, and butter WILL become very soft at around 80F and will melt fully at 90 after about 30 minutes in the sun. 2. Think smooth, light and creamy frosting thats stable, delicious and pipes extremely well. If you're making Swiss for the first time or have tried and failed before, this recipe breaks down all of the techniques in easy detail and goes over all of the challenges and troubleshooting for making the best buttercream. Please read my, top tips for perfect Swiss meringue buttercream. Place the bowl over a saucepan with about 1 to 2 inches of boiling water. It comes to us from Taste of Home Culinary Assistant Maggie Knoebel and its so luscious. A warm bowl and meringue will melt the butter. Fresh egg whites will whip into a more stable meringue than carton egg whites. Enjoy! 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. But just keep mixing and eventually itll come together. Raspberry Lemon CakeWant a change from chocolate cake? It is often the result of your mixture still being a bit warm and your butter being too cold. Will never ever go back to making ABC again! Add in the butterbe sure its room temperaturea tablespoon at a time until fully combined. I was thrilled!! This is the most accurate way to make sure your whites are cooked fully. Reducing the sugar will affect the structure of the meringue. While the Swiss one mixes the sugar and egg whites together over a a hot water bath to heat up the egg whites and melt the sugar. Fill a saucepan with at least an inch of water, and place the pan over medium heat. The mix is then whipped and whipped until it cools. Hello. Whip the buttercream on medium/high speed until it is white, fluffy, and doesn't taste buttery, this can take 8-10 minutes. The mixture should also be completely cooled. For more troubleshooting tips, check out this article by Serious Eats. The carton whites I have tried have caused my meringue to stay flat and never stiffen. Remove from heat. The middle will still be soupy, but that's okay: The two will balance out in about four minutes as you whip them together on high speed. Can I use pasteurized egg whites to make SMBC? Refrigerate the meringue for 15 to 20 minutes if necessary.) It will be more of a challenge though with a hand mixer. Wipe down your mixing bowl, whisk and paddle attachments with a small amount of white vinegar. Once combined, place the bowl over a saucepan of simmering waterkeep it on medium heat. 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? Thanks!!! If sweet frosting like traditional American buttercream is too sweet for you, you will love this recipe. Just whip it in at the end. Lets fix it. Glad all the tips helped too! I would like to ask if its normal for the buttercream to become running after just adding the first tbsp of butter. Great blog and resource keep the recipes coming! Using Ozark-grown cherries and walnuts, she invented one they all liked. And thats all hands-on. The egg whites should hold their shape and not droop. Were so glad you enjoy the site. Choose a cake pan size(based on 2" tall cake pan). Adrian Badon, Denham Springs, Louisiana Go to Recipe Can i use oil based colouring? Remove your mixer bowl from the pot, wipe the bottom of the bowl, and place it on your stand mixer. In the same way, youll need to let it thaw before whisking again. Hi Megan! You make me confident to make cakes for my family! Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Swiss meringue buttercream joins other varietiesFrench and Italianas a stable, not overly sweet frosting. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. Pictured above: Curdled buttercream! If youve never tried it and are intimidated by it, I hope this tutorial will give you the confidence to give it a shot. Then remove bowl from mixer and use a spatula to give it one final stir by hand, getting rid of any air bubbles. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! Use the form below to submit your question or comment. (Can be made ahead of time.) Swiss Meringue Buttercream - Little Vintage Baking My favorite piping tips and a video on, As a filling for macarons or whoopie pies. Extremely light, creamy, and not too sweet, Swiss meringue buttercream is the perfect frosting. Yes, you can! The other two meringue buttercreams (Italian and French) both involve pouring boiling sugar into a partially whipped egg and sugar mixture. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Cindy Rahe Updated March 15, 2023 5 ratings Add a Comment Cindy Rahe Swiss meringue is a stable, fluffy frosting that only requires a few ingredients and a smidge of patience, but results in something that's spectacular. This easy Swiss Meringue Buttercream recipe is a game-changer. Thank you so much Sally! Whip the cooked egg whites and sugar into stiff peaks, then slowly add the butter before adding flavors. Thanks for the recipe!
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