Swiss Meringue Buttercream in the Thermomix

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Rose Cupcakes | becs-table.com.au

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

Swiss Buttercream | becs-table.com.au

5 from 1 reviews
Swiss Meringue Buttercream in the Thermomix
 
Swiss Meringue Buttercream in the Thermomix
Author:
Ingredients
  • 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
Method
  1. 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
  2. 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
  3. 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.
  4. Add flavouring and colouring as desired and stir till cleared through.
* Flavouring can be 2 tsp of vanilla (the real stuff of course) or the zest and juice of a lemon, lime or orange. What about cocoa powder, instant coffee powder not granules (or turn granules into powder in the TM first) I could go on and on.
    * Colours. If I'm not going to use natural colours and I need something for a special occasion, I will use gel, paste or powdered colours. For most of the things I make, the liquid colours aren't suitable, so I don't purchase them anymore. But as long as you're not using too much, they should be ok in this recipe, or it will all become too liquid.

       

      Here are some things to note about Swiss Meringue Buttercream.

      1. It’s lighter than traditional buttercream
      2. It’s not as sweet as traditional buttercream, although you can add more icing sugar for my recipe and it will be fine
      3. 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.
      4. You can make this in advance but you’ll have to whip it again when you go to use it like any buttercream
      5. You can add any flavouring you like, be creative.  Psss. I like maple syrup on my Gingerbread Cake.

      12 COMMENTS

        • Hi Vanessa,
          I have tried smaller amounts. I only have TM31’s at the school and I feel it needs this quantity to work properly. Although I know you can get away with less in a TM5 because of the new butterfly arrangement. If you want a smaller batch and don’t want to waste the eggs etc then I’d do it over a double boiler with a hand mixer. Hope that helps.

      1. THanks Bec. I tried it tonight and let it cool but it still was runny 🙁 might just rest it over night and see if I can re whip in the ml morning. After zero degree 10mins
        Do you let it sit or add the butter? Mine was like liquid. But sure where I went wrong.
        I also make normal akl the time but first time in Thermo

        • Ok, let’s try and work out what’s going on. We made something similar to this at Bake Club this week, and it turned out fine. Although I did have to let the baker know, she needed to remove the MC. To get volume into your mix, it relies on air being added; If your MC is in, the TM won’t be able to draw in enough air. Could this have been the problem?

      2. Disappointing. Very buttery but still quite tasteless. I ended up adding a heap of icing sugar to try to give it some taste. I know people say the like Swiss meringue buttercream because it isn’t too sweet, but this seems too much the other way.

        • Oh that’s a shame Vicki, This recipe is probably not suited to your sweet tooth then although you say it just tasted buttery? did you add any flavouring? I mostly use vanilla, there’s nothing else in the recipe that will make it taste anything but buttery really. I mentioned in the recipe flavouring of your choice maybe I should highlight it. Yes swiss meringue is for people that don’t like it so sweet. Adding icing sugar was the correct thing to do to make it how you like. 😉

      3. Great recipe! So much easier than standing over the stove with a double boiler whisking the egg whites and sugar! Mine was a little runny – it was also a really got day but I just popped it into the fridge as you suggested for 15 mins and then whipped it up again and it was absolutely perfect! The consistency and taste were perfect. This will now be my ‘go recipe’ for swiss buttercream. Thank you!

        • Thank you Clare. I love it. That has to be one of the biggest reasons I purchased my Thermomix. Such a no-brainer for anything Patisserie. 😉

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