Swiss Meringue Buttercream in the Thermomix

Rose Cupcakes |

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 |

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Swiss Meringue Buttercream in the Thermomix
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 at room temp
  • ¼ tsp salt
  • *food colouring as desired
  • *flavouring as desired
  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.
  2. Then set the timer for ten mins and continue to whip the whites as the mix is cooling, set the speed to 3 with no heat.
  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.




        • 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?


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