Here’s my recipe for a professional Swiss Meringue Buttercream frosting. Swiss Meringue tastes a little less sweet than the usual buttercream, that’s probably why I prefer it in cases where I can use it. This recipe makes enough to cover a 20 x 20cm cake. Approximately 3 cups with a thin crumb coat underneath.
When making buttercream with butter, you’ll find it’s quite yellow. To get around this, you’ll have to use vegetable shortening, animal shortening which also works well for hot days. This recipe is for Swiss Meringue, and yes it can be quite yellow because of the butter content.
I’ve used white food colouring in the picture below, which is usually in the form of Titanium dioxide. Sounds bad, doesn’t it? Well, there is a food grade titanium dioxide, and it’s used extensively in the food industry. Chemical Maze states it’s “Safe for most people”.
I am not saying that that makes it ok, I am just saying if for a special occasion you want white, or to start with a white base, these are the choices you have. I personally would rather use the white colouring than the shortening. I don’t like the flavour or mouthfeel of shortening much although they are getting better. If you go to a cake decorating shop, they’ll help you choose the better tasting one.
Swiss Meringue Buttercream In The Thermomix
- 180 g egg whites (that's about 5- 6 egg whites)
- 300 g sugar
- 450 g butter cut in cubes
- ¼ tsp salt
- *food colouring as desired
- *flavouring as desired
- Add your sugar, salt and egg whites to the TM bowl with the butterfly in place. Set the temperature to 70°c for 8 minutes on speed 3.5. MC out
- Then set the timer for ten mins and continue to whip the whites as the mix is cooling, set the speed to 3 - 3.5 with no heat. MC out
- Once the mix has cooled, at least doubled in volume and peaks, have formed, slowly start adding the cubed butter into the TM bowl a little at a time while the butterfly is spinning. Don't worry if the mix looks like it has separated it will come together with a bit more mixing.
- Add flavouring and colouring as desired and stir till cleared through.
Here are some things to note about Swiss Meringue Buttercream.
- It’s lighter than traditional buttercream
- It’s not as sweet as traditional buttercream, although you can add more icing sugar for my recipe and it will be fine
- Once you start adding the butter it should firm up but if it doesnt or it starts to become runny pop it in the fridge. Pop the whole TM bowl as is in the fridge and whip it again in about 15 minutes. It might even take a little longer but please persist this is a brilliant icing.
- You can make this in advance but you’ll have to whip it again when you go to use it like any buttercream
- You can add any flavouring you like, be creative. Psss. I like maple syrup on my Gingerbread Cake.
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