Swiss Meringue Buttercream
Swiss Meringue Buttercream
Swiss Meringue Buttercream
When people ask me which kind of buttercream is the best for cake decorating, I always answer with Swiss Meringue Buttercream (SMBC). Whilst it's more technical to make than other fillings and frostings, it's lighter, stronger and in my opinion, tastier. Having made this buttercream time and time again for many years, I know exactly how to make a perfect batch every time without any failures.
You could probably guess from the name of this buttercream that it has a meringue base (which explains the light fluffy texture). The egg whites in the recipe gives this buttercream strength (because of the additional protein) and the ability to withstand layered cakes without the buttercream bulging out the sides of the cake, hence why I have always used it for layered cakes. The best part about this recipe is that it's a simple ratio and works with any amounts:
1 part eggs : 2 parts sugar : 2 parts butter
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
When people ask me which kind of buttercream is the best for cake decorating, I always answer with Swiss Meringue Buttercream (SMBC). Whilst it's more technical to make than other fillings and frostings, it's lighter, stronger and in my opinion, tastier. Having made this buttercream time and time again for many years, I know exactly how to make a perfect batch every time without any failures.
You could probably guess from the name of this buttercream that it has a meringue base (which explains the light fluffy texture). The egg whites in the recipe gives this buttercream strength (because of the additional protein) and the ability to withstand layered cakes without the buttercream bulging out the sides of the cake, hence why I have always used it for layered cakes. The best part about this recipe is that it's a simple ratio and works with any amounts:
1 part eggs : 2 parts sugar : 2 parts butter
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
When people ask me which kind of buttercream is the best for cake decorating, I always answer with Swiss Meringue Buttercream (SMBC). Whilst it's more technical to make than other fillings and frostings, it's lighter, stronger and in my opinion, tastier. Having made this buttercream time and time again for many years, I know exactly how to make a perfect batch every time without any failures.
You could probably guess from the name of this buttercream that it has a meringue base (which explains the light fluffy texture). The egg whites in the recipe gives this buttercream strength (because of the additional protein) and the ability to withstand layered cakes without the buttercream bulging out the sides of the cake, hence why I have always used it for layered cakes. The best part about this recipe is that it's a simple ratio and works with any amounts:
1 part eggs : 2 parts sugar : 2 parts butter
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
Can I use cartoned egg whites?
I personally like to use fresh egg whites as I believe you achieve a stronger meringue. Saying that, I have made this buttercream with cartoned egg whites and it has worked. The only difference is that the meringue isn't the same texture as one made with fresh egg whites, but the buttercream does come together in the end.
Can I make this buttercream in advance?
Yes you can, however I do prefer making it fresh and here's why. If you make SMBC in advance, you can wrap it and refrigerate/freeze it until you need to use it. To get it to spreadable consistency, you will need to leave it at room temperature to completely soften (which can take up to 4 hours!) and then put it back in the mixer bowl and whisk it up again. Personally, I think that it's quicker to make it fresh and also easier to work with, but it is possible.
My buttercream is still loose and soup-like, what have I done wrong?
You either need to wait longer for the buttercream to start getting grainy on a medium speed, or you've added the butter when the meringue was still too warm. If that's the case, you can place the whole stand mixer bowl into the fridge for 30 minutes before placing it back on the stand mixer and whisking it again.
Can I make this buttercream dairy-free?
I have yet to come across a dairy free alternative that works well when making SMBC. Usually, alternatives contain more oils and loser fats which will separate when whisking into the meringue so unfortunately, a dairy-free alternative is not advisable.
FAQs and Troubleshooting
FAQs and Troubleshooting
Can I use cartoned egg whites?
I personally like to use fresh egg whites as I believe you achieve a stronger meringue. Saying that, I have made this buttercream with cartoned egg whites and it has worked. The only difference is that the meringue isn't the same texture as one made with fresh egg whites, but the buttercream does come together in the end.
Can I make this buttercream in advance?
Yes you can, however I do prefer making it fresh and here's why. If you make SMBC in advance, you can wrap it and refrigerate/freeze it until you need to use it. To get it to spreadable consistency, you will need to leave it at room temperature to completely soften (which can take up to 4 hours!) and then put it back in the mixer bowl and whisk it up again. Personally, I think that it's quicker to make it fresh and also easier to work with, but it is possible.
My buttercream is still loose and soup-like, what have I done wrong?
You either need to wait longer for the buttercream to start getting grainy on a medium speed, or you've added the butter when the meringue was still too warm. If that's the case, you can place the whole stand mixer bowl into the fridge for 30 minutes before placing it back on the stand mixer and whisking it again.
Can I make this buttercream dairy-free?
I have yet to come across a dairy free alternative that works well when making SMBC. Usually, alternatives contain more oils and loser fats which will separate when whisking into the meringue so unfortunately, a dairy-free alternative is not advisable.
Use fresh egg whites in order to achieve a firmer meringue
Try to make the buttercream fresh every time, it's easier to ice cakes with
Don't overfill your mixer. Best to make in separate batches otherwise the buttercream will overspill and may not form at all
If you're feeling adventurous, add 20g extra egg white and 40g extra sugar to the mix, then take out 60g of meringue to pipe kisses with before you add the butter!
Use fresh egg whites in order to achieve a firmer meringue
Try to make the buttercream fresh every time, it's easier to ice cakes with
Don't overfill your mixer. Best to make in separate batches otherwise the buttercream will overspill and may not form at all
If you're feeling adventurous, add 20g extra egg white and 40g extra sugar to the mix, then take out 60g of meringue to pipe kisses with before you add the butter!
Top Tips
Top Tips
Combine the egg whites and the sugar in a stand mixer bowl and mix together using a rubber spatula
Place the bowl onto a pan of simmering water (bain-marie) and heat until 65°C/150°F, continuously mixing and scraping the sides of the bowl down
Place onto the stand mixer and whisk at full speed for at least 5 minutes until a thick meringue has formed
Stop the mixer and leave the meringue to completely cool
Once cool, turn the mixer onto a medium speed and slowly add the pieces of softened butter, one cube at a time
Wait until the meringue starts to look grainy, then thicken up around the whisk
Once the whole bowl has transformed into a thick buttercream, mix on a high speed for about 10 seconds and then turn the mixer off
Take the bowl from the mixer and use a rubber spatula to scrape around the sides, incorporating all the meringue that was left on the sides
Flavour and colour to your desire!
Can I use cartoned egg whites?
I personally like to use fresh egg whites as I believe you achieve a stronger meringue. Saying that, I have made this buttercream with cartoned egg whites and it has worked. The only difference is that the meringue isn't the same texture as one made with fresh egg whites, but the buttercream does come together in the end.
Can I make this buttercream in advance?
Yes you can, however I do prefer making it fresh and here's why. If you make SMBC in advance, you can wrap it and refrigerate/freeze it until you need to use it. To get it to spreadable consistency, you will need to leave it at room temperature to completely soften (which can take up to 4 hours!) and then put it back in the mixer bowl and whisk it up again. Personally, I think that it's quicker to make it fresh and also easier to work with, but it is possible.
My buttercream is still loose and soup-like, what have I done wrong?
You either need to wait longer for the buttercream to start getting grainy on a medium speed, or you've added the butter when the meringue was still too warm. If that's the case, you can place the whole stand mixer bowl into the fridge for 30 minutes before placing it back on the stand mixer and whisking it again.
Can I make this buttercream dairy-free?
I have yet to come across a dairy free alternative that works well when making SMBC. Usually, alternatives contain more oils and loser fats which will separate when whisking into the meringue so unfortunately, a dairy-free alternative is not advisable.
FAQs and Troubleshooting
Use fresh egg whites in order to achieve a firmer meringue
Try to make the buttercream fresh every time, it's easier to ice cakes with
Don't overfill your mixer. Best to make in separate batches otherwise the buttercream will overspill and may not form at all
If you're feeling adventurous, add 20g extra egg white and 40g extra sugar to the mix, then take out 60g of meringue to pipe kisses with before you add the butter!
Top Tips
Method
Method
Method
Stand mixer with whisk attachment
Pan of simmering water
Thermometer
Heat proof spatula
Stand mixer with whisk attachment
Pan of simmering water
Thermometer
Heat proof spatula
Equipment
Equipment
Equipment
225g egg white
450g caster or granulated sugar
450g room temperature, unsalted butter
225g egg white
450g caster or granulated sugar
450g room temperature, unsalted butter
Ingredients
Ingredients
Ingredients
The quantity below is enough to fill and decorate a 4 layer, 6 inch cake
The quantity below is enough to fill and decorate a 4 layer, 6 inch cake
The quantity below is enough to fill and decorate a 4 layer, 6 inch cake
Combine the egg whites and the sugar in a stand mixer bowl and mix together using a rubber spatula
Place the bowl onto a pan of simmering water (bain-marie) and heat until 65°C/150°F, continuously mixing and scraping the sides of the bowl down
Place onto the stand mixer and whisk at full speed for at least 5 minutes until a thick meringue has formed
Stop the mixer and leave the meringue to completely cool
Once cool, turn the mixer onto a medium speed and slowly add the pieces of softened butter, one cube at a time
Wait until the meringue starts to look grainy, then thicken up around the whisk
Once the whole bowl has transformed into a thick buttercream, mix on a high speed for about 10 seconds and then turn the mixer off
Take the bowl from the mixer and use a rubber spatula to scrape around the sides, incorporating all the meringue that was left on the sides
Flavour and colour to your desire!
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