Add ½ cup orange juice, and ¼ tsp orange extract to 4 (or 6) cups buttercream. It holds flavors incredibly well so don’t be afraid to experiment. This is the time in Swiss meringue buttercream making that most people think they’ve destroyed it and they pitch all of that glorious (albeit, ugly at this point) buttercream. Just be sure you have it wrapped really, really well to avoid any sort of freezer burn and to make sure it doesn’t absorb any freezer smells. Will the texture change? Keep in mind that Swiss meringue is made with mostly butter, so being that cold butter is hard in the fridge, you should expect your buttercream to harden similarly. The main reasons I find Swiss meringue buttercream to be worth trying and is my preference for my cakes, is for stability and versatility. Lori T. February 1, 2021 The buttery taste gets influenced to a degree by the actual butter you use. Thank you Liz! Yes, definitely. It’s perfectly sweet (without being cloyingly sweet), and incredibly creamy and smooth. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff, … I almost always use fresh egg whites, but you can also use the kind that come in a carton as well. The classic flavor for this frosting is vanilla: add 1 teaspoon to 1 tablespoon vanilla extract or vanilla paste, to taste.Or try these flavors:- For Coconut Swiss Buttercream: Add 1/2 teaspoon coconut flavoring and 1/2 cup coconut milk powder.- For Chocolate Swiss Buttercream: Reserve 3/4 cup (6 ounces) of the butter from the recipe.Melt 1 cup (6 ounces) bittersweet chocolate … With each bite there is a subtle sweetness that gives way to a melt-in-your-mouth experience. In comparison to American style buttercream that is mostly sugar and the sugar taste is the forefront flavor, Swiss meringue buttercream will seem more buttery as butter is the star in this buttercream.  I always suggest to meringue buttercream beginners to try a fruit or chocolate flavored buttercream first so you can really get a since of how delicious, adaptable and amazing this buttercream truly is. Swiss meringue buttercream is a blank canvas suitable for many, many types of flavorings. They’re temperamental like that. Keep mixing! Does anyone know what would be the best way to fix it? It’s quite possible your buttercream will look curdled, or super deflated. Why aren’t my egg whites whipping into stiff peaks? I want a recipe that’s not too buttery nor too surgery and that it is bright white so I … If you try this Swiss meringue buttercream recipe, let me know! *Use a candy thermometer or and instant read thermometer to make sure your temperature just reaches 160F. If I frost early morning do I refrigerate until needed or refrigerate. Ahhh, Swiss meringue buttercream, or SMBC as it is so often referred, is an absolute dream. Look at that silky and creamy Swiss meringue buttercream. Here are a few popular flavors to experiment with. 1 cup egg whites Also, buttercream acts as an excellent insulator, keeping your cake moist while being refrigerated. Click here to learn more! What you feed the cow also influences the taste, as well as the butterfat content of the final product. Place the buttercream back into the bowl of your stand mixer and mix on low for 5-10 minutes until smooth. Hi, I heard Swiss meringue tastes way too buttery like eating sticks of butter. Weigh out egg whites and granulated sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F. Low speed means 1? However, be sure to bring the temperature of your egg/sugar mixture up slowly and don’t overcook your mixture. but we’re going for … Another reason you want to add a little bit of liquid at a time, is that adding too much liquid can cause the buttercream to become unstable. I recommend reducing your fruit purees into concentrates before adding to the buttercream. Mixing the buttercream on low for a while allows it to fully incorporate, and eliminates air pockets – which is super important if you’re making a fondant covered cake. It’s perfect for getting those sharp, precise edges on layer cakes and is a great base for covering with fondant. It’s important to mix on low as to not incorporate air. The possibilities are endless and it’s SO much better than the way too sweet … I also don’t find meringue made with carton whites to be as stable. Is that what you mean by it sinking? You can refrigerate it for up to one week. After about 15min (after the point of mixing) the buttercream shrunk in volume and it became hardened/super stiff. You cannot add butter to the bowl if it is warm or the butter will just melt when added. Jams, curds, cookie butters, nut butters, extracts, chocolates, etc. Copyright © 2020 The Little Vintage Baking Company. Perfect texture! 3. Keep mixing! Orange Swiss meringue buttercream. Butter, though a packaged seemingly standard product, does vary by season, farm, country. Once the egg white mixture reaches 160F, it is strained through a sieve into a stand mixer mixing bowl and using the whisk attachment, beaten until stiff peaks form and the bowl is room temperature to touch. You can keep your Swiss meringue buttercream at room temperature for up to two days. I didn’t like the idea that I couldn’t just throw everything in a mixing bowl and start mixing as I had done with the buttercream I had been making at the time for my cakes. While the mixer is on, run the kitchen torch flame along the outside bottom, of the metal mixing bowl, back and forth, until the buttercream starts to come together. General Buttercream Guidelines. The Swiss Meringue Buttercream is not overpowering, so is the perfect pairing to these cupcakes, and the dark, rich, southern Devil’s Food Cake can definitely hold its own surrounded by all three flavours. Pop the bowl into the refrigerator for 10-15 minutes then mix again. This buttercream will be just fine out at room temperature. I also find that the support from using a meringue style buttercream, or ganache is important for supporting sugar flowers well in a cake. Sometimes the buttercream won’t get smooth due to the butter being too cold, even if it was room temp. I typically transport the cake while cold, set it up for the event (or tell my client to leave the cake out at room temp), and after a few hours sitting out at room temp, it will be ready to serve. 4. Hi Ashley, glad I came across this post! Although some European butters can contain more butterfat than American styles, and some of it is cultured- the big difference between an Irish butter and an American product has to do with what the cows ate. The cheat’s version is a more buttery, and slightly more dense version of classic swiss meringue buttercream. but we’re going for buttercream here, so onward. It’s incredibly light and airy, yet rich and buttery at the same … The fire won’t hurt the bowl. You can also use pulverized freeze dried berries for fruity variations of Swiss meringue buttercream. Aside from what the other commenters have said, did you add the butter too quickly? I love spreading this buttercream … Additionally, if you’re making a vanilla Swiss meringue buttercream, don’t skimp on the vanilla in quality or quantity. Where you have said you can refrigerate SMBC and it will firm up making it a great choice for transporting. You don’t want to add the butter when the Swiss meringue is too hot. I’ve made my buttercream and is refrigerated. I love seeing your Little Vintage Baking creations! Swiss meringue buttercream, on the other hand, contains egg whites and must be cooked to ensure safe consumption. The Little Vintage Baking Company. Ive only made SMBC a couple of times now and one of those times it looked like it came out great, but I ran into a problem. Mix until everything is fully incorporated. Starting to form larger curds and looks like it’s starting to separate. Just bring your cake to room temperature before serving and it will be perfectly soft and delicious. Egg whites are cooked with sugar to create a … If you have a kitchen torch and you’re using the KA steel bowl, turn the mixer on low speed, and pass the kitchen torch back and forth on the sides of the bowl, a few seconds at a time. Sometimes they work, sometimes they don’t. You’ll be able to see how the air bubbles will start to disappear, and it gets smoother as it mixes. Don’t skip the salt – it helps to define the flavors you add to your buttercream. This buttercream is more of a luxury style buttercream meant to showcase high quality flavors and ingredients. Ash xx, Hi Ashley, Add the softened butter cubes, a couple at a time, until incorporated. The buttercream is ready when it is smooth, satiny and creamy. Why would I want to make Swiss meringue buttercream over my go-to American buttercream that is inexpensive, fast, and easy? This is the most common concern, no doubt. It was so odd because it seemed like the right texture when I stopped mixing it. Butter … *Only try this technique if you’re using a metal mixing bowl. Keep mixing and it will come together into creamy, silky and smooth Swiss meringue buttercream. (It has enough sugar and fat to keep it from spoiling!Refrigerator: You can refrigerate this buttercream in an airtight container for up … Ash xx. I like to use Artisan Accents Chameleon Colors. This aspect of Swiss meringue buttercream though, is one of perks of using it for layer cakes. 2. I hope that helps! Now, just let it mix. I also don’t recommend using carton eggs. Sweetapolita’s 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–I use Callebaut) for every 5 cups of vanilla Swiss Meringue Buttercream and beat until incorporated. It is called Italian Meringue buttercream. Swiss meringue buttercream, as well as Italian buttercream, chills firm allowing for a smooth and stable foundation for fondant or rolled chocolate. Today I’m answering your FAQs about Swiss Meringue Buttercream! Storing. Swiss Meringue Buttercream is light and silky yet, rich and buttery at the same time. Grainy texture? The recipe below is for vanilla bean Swiss meringue buttercream. 5. Strawberry Buttercream … 1 1/2 cups sugar If it was after you added the butter, I’m unsure of what could have gone wrong. If it was before, it’s possible that you overwhipped the meringue. I made cupcakes for an event ahead. Can you freeze it? Hi Kelsey! Required fields are marked *. Hi Nicole! They even eat a fermented grass during winter, which is best known as silage. Once the mixture reaches stiff peaks, you have Swiss Meringue (Yay!) Swiss meringue buttercream requires a bit of extra time, costs a bit more and involves a process. I’ve been using SMBC for years but I never can get a silky airless texture, no matter how long I mix in low speed with paddle attachment:( is it because of the recipe I used? The mixture just after adding butter. Irish cows are grass fed, almost exclusively- because grain is simply too expensive to feed. Thank you! This process is to cook the egg whites and melt the sugar all while whisking continuously to avoid any scrambling. The buttercream must be room temperature before mixing otherwise, it will separate. 6. Switch out the whisk attachment for the paddle attachment and begin mixing on low speed. I am looking at trying SMBC to use for a stacked cake where I would normally use an American buttercream. No need to let it cool down to start this next step– it’s important to begin mixing while it is still … This can be fixed by chilling the soupy meringue in the fridge until it becomes semi firm and then whipped with a balloon whisk. Using a sieve, strain the egg white sugar mixture into the bowl of a stand mixer. You begin the process of making Swiss meringue buttercream by heating egg whites and granulated sugar in a bowl over a pot of simmering water. To properly cream the butter to form the buttercream, the … But in comparison to the Italian buttercream, the swiss buttercream is a bit easier in preparation. Swiss meringue buttercream is oil (butter) based. The texture/ mouthfeel is perfect, so I don't think I accidentally added too much butter. Hi Ashley! I add both vanilla extract and vanilla bean paste to my buttercream. Your mixing bowl and utensils must be grease free otherwise the eggs won’t whip up properly. Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for the baker, cake decorator and baking business owner. Your email address will not be published. You can absolutely freeze it. It’s why you start adding the butter once the Swiss meringue is still warm to the touch, but not hot anymore. Never miss a new recipe or a tutorial! Could be the Irish butter has higher butterfat and/or flavors reflecting where the cows grazed. Too much of the butter will melt and there’s a chance the buttercream splits. If the cake is refrigerated and then removed and needs to be transported for a fair distance 1-2 hours and then displayed where it cannot be refrigerated would the SMBC stay firm and sturdy and hold up or is there a decent probability of the buttercream not holding up to this? I found that carton egg whites take longer to whip up and they’re don’t whip up quite as much as fresh eggs do. Why is my Swiss meringue rock hard after being refrigerated? It will not need to be refrigerated if you’re eating them the day you frost your cupcakes. It's less sweet than my American vanilla buttercream but has the same light and fluffy texture.. Meringue … I’m adding loads of gel food color to color my buttercream but it’s still not the dark color I want. Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated. I made SMBC yesterday and it just tastes way too buttery, almost like buttered popcorn. It’s also very important that you don’t get any yolk in your egg whites, because an… Enter your email to be notified of new posts! Starting on low and gradually … Add 1 cup fruit puree to 4 (or 6) cups buttercream. If you’ve let your buttercream sit for a couple days, it will seem kind of spongy if you try to use it as is. Using Swiss meringue allows me to get sharp, clean edges on my cakes and stays firm while I am decorating, stacking, and transporting the cake. The Swiss meringue buttercream will not get soggy on the cupcakes. Keep mixing on low and add the salt and flavorings. This recipe can be halved or doubled. Don't have time to bake a cake from scratch? Thank you for the recipe! Hi Holly! It is much less sweet, and therefore allows for the true flavors in the … Swiss is preferred by many bakers because it doesn’t use the hot sugar syrup and the egg whites are heated to 160 F in a double boiler to remove any salmonella risk. But the flavor options are endless. Hi Genny! You can also refrigerate and freeze the buttercream. Here’re 3 ways to store it: On the counter: It’s ok to keep Swiss meringue buttercream at room temperature for overnight. But it won’t. The texture shouldn’t change at all. The liquid needs to be able to emulsify into the buttercream.

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