For this Swiss Meringue buttercream you will need:
2/3 cup (150 g) egg whites
1 1/4 cup (250 g) sugar
1 1/2 cups (340 g) or 3 cubes unsalted butter
pinch of salt
2 teaspoons vanilla
Slice each cube of butter into 8 equal slices or 1 tablespoon slices or cubes.
I like to arrange them on a plate to soften. Important note: You do NOT want your butter to be a room temperature. You want to softened, but still cool.
Pour 2/3 cup egg whites into the bowl of an electric mixer. Make sure the bowl is very clean and free from fat or grease.
Add 1 1/4 cups sugar.
Place the bowl on top of a pan of simmering water. Do not let the bowl touch the water.
Stir constantly until the temperature reaches 160 degrees F and the sugar should be dissolved.
Remove from heat.
Rub a small amount of the mixture between your fingers to make sure the sugar has dissolved.
Using a whisk attachment, whip the mixture.
Beat until a stiff meringue forms and the bottom of of the bowl is cool to the touch. I’ll repeat that, the bottom of the bowl should be cool to the touch. If the bowl is still warm, continue beating until it is cool.
Remove the whisk and attach the paddle attachment.
Take the softened butter and add it to the meringue mixture.
Turn the mixer on and add butter one tablespoon at a time until incorporated.
You will notice that the meringue will slightly deflate. DO NOT PANIC.
Wait for it…
Continue to add the butter while mixing.
Wait for it…
As the last tablespoon of butter is added the buttercream will finally come together. It is complete!
Add the salt and a pinch of salt.
Ta da! Perfectly smooth and satiny buttercream. What cakes are meant to be iced with.
Flavoring your buttercream is a “piece of cake”. He he.
I am making chocolate cupcakes for Valentines day and I want to make strawberry buttercream. Notice that I am using all natural flavors and colors in my buttercream. The buttercream will have the flavor of fresh strawberries. Not an artificial flavor from a bottle.
You can flavor your buttercream with any pureed fruit, melted dark chocolate that has been cooled, Hazelnut paste, pistachio paste, etc.
To make the strawberry puree I have going to puree washed and sliced strawberries.
I don’t want seeds in my satiny icing, so I’m straining out the seeds. A food mill would do the trick as well.
Add the puree with the mixer running. Continue to beat until the buttercream is smooth and creamy again.
The perfect pink.
Fill a pastry bag that has been fitted with desire tip.
Pipe onto cooled cupcakes.
Swiss Meringue Buttercream
Nothing smooths over a cake or pipes onto cupcakes as beautifully as this buttercream will. I love how it melts in my mouth. It is like satin without the gritty taste or feel of confectioners sugar. It’s a rich and luscious dream.
- 2/3 cup egg whites 150 g
- 1 1/4 cups sugar 250 g
- 1 1/2 cups unsalted butter, cut into 1 tbl. cubes or slices 340 g or 3 cubes
- pinch of salt
- 2 teaspoons vanilla
- 1/2 cup seedless strawberry puree
- In a very clean bowl of an electric mixer, add egg whites and sugar. Place over a simmering pot of water, stirring constantly until temperature reaches 160 degrees F. Rub a small amount of the mixture between two fingers to make sure the sugar is dissolved. Remove from heat. Using the whisk attachment, beat until the mixture is a thick meringue and the bottom of the bowl is cool to the touch. The bowl must be cool before adding the butter.
- Replace the whisk with the paddle attachment. With the mixture on medium-low speed add butter once slice at a time until all of the butter has been incorporated. The mixture should be silky smooth and thick. The mixture may begin to look curdled, keep mixing until it is smooth. This can take 10 minutes or so. Mix in salt and vanilla. Add strawberry puree, if using. Once puree is added keep mixing until mixture is silky again.
-Mixture may be refrigerated but will have to be re-whipped using the paddle attachment before using to make it silky smooth again.
-Mixture may, also, be frozen for up to a month. Thaw on at room temperature overnight and re-whip with the paddle attachment until smooth before using.