mariadnoca
Moderator
Can’t recall if I’ve posted the recipe before. This is far and away my favorite smb. I’ve made others and always come back to this from sweetpolita, whose recipe for chocolate cake is my, and Richard’s, go to. (I can repost if anyone wants.) The combination of the two usually gets at least one person to say, wait, you made this? I’ve only had it fail one time, which was actually 3x in a row, but think it could’ve been humidity (77%). Normally I don’t deal w that, so don’t know anything about humidity and baking. Otherwise, this recipe has always been outstanding, and my tip to help cool on my tilt head ka are ice packs, then finish with a sit on a frozen freezer bowl from my ice cream maker. This makes enough for a three layer cake.
SWISS MERINGUE BUTTERCREAM
Yield 10 cups: enough for a 3 layer 8-9” round cake- 10 large (fresh egg whites (300 g))
- 2-1/2 cups 500 g sugar
- 3 cups 680 g unsalted butter, cut into cubes and cool, but not cold
- 1 tablespoon + 1 teaspoon (20 ml pure vanilla extract)
- pinch of salt
- Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
- With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
- Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
- Add additional flavours, purees, as desired.
**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.
***If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.
Notes on a few Variations:
- Chocolate Buttercream: Add 300 g (1 1/2 cups before melting) melted bittersweet high quality chocolate (the best you can get--such as Callebaut) for every 5 cups of vanilla Swiss Meringue Buttercream and beat until incorporated.
- Strawberry Buttercream (or any other berry version): Add fruit puree to taste (approximately 1/2 cup for 5 cups of SMB).
- Vanilla Bean Buttercream: Add 1 tablespoon of vanilla bean paste OR 1 vanilla bean, scraped for every 5 cups of SMB, and beat until incorporated.
- Lemon Buttercream: Eliminate vanilla extract and add 1 teaspoon of pure lemon extract for every 5 cups of SMB, or to taste, and beat until incorporated.
- You can also add liqueurs and other flavourings, as well as any food gel colours to achieve any desired colour.
- You can also fold in a handful of sprinkles right before use for a Funfetti style icing, and of course, can top the finished cake or cupcakes with any other sprinkles you choose.
Swiss Meringue Buttercream Demystified
Well, this is my first impromptu post or, well, as impromptu as I can get around here! I was planning another cake post, which is coming soon, but this week I've received so many emails and comments asking about the ever-intimidating Swiss Meringue Buttercream (let's call it SMB), that I thought...
sweetapolita.com