I followed the instructions exactly and it amounted to nothing more than a sloppy wet mess! Search for the best swiss meringue buttercream is over. I live in Phoenix, Arizona (hence the blog name!). Thank you! If you only have fine salt, use a little bit less. I had to rewhip the frosting as it didn’t hold up the first time. Swiss Meringue Buttercream is actually very forgiving. I had to double the recipe to make my 2 layer ombre cake, but if you weren't doing the extra ombre layer, I think that you wouldn't need to double it. For my own cakes I usually use a whipping cream base frosting, but I was baking today with my kids and started searching the web for a not to sweet icing… I thought I’d give this a try, low and behold THIS is the icing the bakery uses!!! It worked, looked perfect. https://www.marthastewart.com/353415/swiss-meringue-buttercream If you are looking for a dark-brown chocolate colour I'd recommend adding more chocolate or altarnatively adding some cocoa powder to it. Does anyone else make SMBC like me? In the video below I’m using a glass bowl so that you can see the process, but a metal mixing bowl will cool down faster. Learn how your comment data is processed. So would I need to dissolve the cocoa powder and instant coffee before I add it to the frosting. I have always been afraid of making a meringue buttercream. My daughter and I tried twice to make the Swiss Meringue butter cream. and learn to bake like a PRO! Thanks. That means I having incorporating the butter now for almost a half hour … is that right? Hmmm to be honest I’ve never frosted and stored a cake for that long before. Terribly disappointed! So excited to try this buttercream!! Might take 25 – 30 minutes. . I’m in the desert too (Utah) but that’s not an issue this time of year. Hie Tessa I only have a standard mixer. © Copyright 2020 Meredith Corporation. The steam of the double boiler cooks the egg on the side of the bowl. People are experiencing deflated meringues because they should not be switching to a paddle attachment. It can also be stored in an airtight container the fridge for 1-2 weeks or in the freezer 3-4 months. Add gel-paste food color, … Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. Just what I was looking for! Thanks for the video. I need it to be stiff enough that monster ” fur” stays stiff. I typically leave the mixer running on low to continue cooling while I clean up the kitchen. Hi tessa Add the sugar and salt to the egg whites. Because I didn’t own a mixer bowl specified at my home ! I’ve made Swiss Meringue Buttercream frosting 30 or more times, always successfully, until today. This is my first time making Swiss meringue buttercream and I will never go back to American buttercream. I enjoy your post very much! After the meringue is cooked, I like to strain the mixture into my mixing bowl. Then I upped the speed to 4 or so on my Kitchenaid and it got completely smooth and creamy! Place the bowl with the egg white mixture over the pot of steaming water, making sure that the bottom of the bowl does not actually touch the water. Thrilled to hear that, Betsy. . If you do not use the buttercream immediately, refrigerate it in an airtight container. Either way, does this affect the timing of the other instructions, like how long to whisk the egg whites? Hi, i tried the recipe, despite the fact i almost cooked the eggs in the beginning everything seemed to go well. Since I don’t like it’s taste too sweet, I was wondering if you have used this to make a cream cheese frosting? I added it just to see and it was so salty that I may as well have used regular salted butter. The first time I made it, I think it was a little too warm. I want to add cookie butter. Everything is cold and my kitchen is also cold. Follow-up …. And can i use this for filling as well? Stir to combine. This is a great recipe and wasn’t hard to follow at all. Yes, this recipe was carefully constructed and reducing the butter would likely result in a flop. That’s so strange. Hi tessa. So glad you enjoyed it . The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. Hi, I was just wondering which caramel do you add to get the caramel flavour? This is now my "go to" buttercream! I’m nervous about over beating the frosting and it turning into a mess. To fix split/ cold buttercream, simply remove a small portion to heat up in the microwave. I have always been in love with the icing at my favourite local bakery… but never knew what kind of black magic they used to create their cravable icing. I made it exactly as you instructed and I added in raspberry puree and it was fantastic! It'll keep about two weeks in the fridge, or several months in the freezer. Mine keeps separating at the last stages of putting in all the butter! In that case, after transferring the sugar to a new container, check to make sure it's grease-free by running a finger across the interior of the foil lining. Would recommend! Note: This recipe makes enough buttercream to generously frost 24 cupcakes, or a 2 layer 9” round cake. In turn, the added sugar offsets the butter's richness, so the finished product feels lighter than recipes that call for less. Allow it to come to room temperature and then re-whip it until you have the desired texture. If I reduce the butter (and/or sugar) content, will the texture still come out ok? I have made this Swiss buttercream and refrigerated it many times. Thanks for this tutorial! I am looking for a lightly sweet, but heat stable frosting for my son’s wedding cake he has commissioned me to make (yikes) but want to MAKE SURE I choose correctly, as once I get the layers done, I have to travel 3 hours with it. hi mine went a bit lumpy and could still see butter bits what do I do? Thank u. Do you think it would be too much for a standard Kitchen Aid mixer to handle? I live in a very hot country bu the kitchen temp was nearly 21-22C. Here is the link to the recipe: https://bakerbettie.com/italian-meringue-buttercream/ Congratulations on your son’s marriage and good luck with the cake! https://www.seriouseats.com/recipes/2016/11/easy-swiss-meringue-recipe.html Thank you ! But my concern is i’m only using a hand mixer … dont have the paddle attachment. Continue beating until it has reached a silky smooth texture. Required fields are marked *. had to go back to the Amercian Butter cream which I wanted to avoid….feel like I failed . Thanks. My cream cheese frosting always comes out runny and I’m looking for a stiffer cream cheese frosting. This recipe calls for regular granulated sugar, but caster sugar or extra fine sugar will work as well. Brought it to room temp and rewhipped in an electric mixer before frosting. Thanks for sharing your swiss buttercream recipe!