Swiss Meringue Buttercream

Meringue Based Buttercream that is delicious and can be made with only a few ingredients.

Below is my favorite recipe with step-by-step instructions.

Recipe

Ingridients

• 8 oz Egg Whites

• 14 oz Granulated Sugar

• 20 oz Unsalted Butter

• 1 tsp Salt

• 1 Tbsp Vanilla Extract

Instructions

  1. Add Sugar and Egg Whites to Stand mixer over a bane marie

  2. While constantly whisking bring to a temperature of 140F

  3. Remove from heat and and to stand mixer and whip on High till Stiff Peaks Develop

  4. Once you achieve stiff peaks and the meringue has cooled, add soften butter in small chunks.

  5. Add Vanilla and continue to mix till smooth. This can take about 10 minutes of mixing.

Trouble Shooting SMBC

Why is my Buttercream Soupy and Runny

This is due to the temperature difference beween the butter and meringue. Be sure to mix your meringue till stiff peaks and until it has cooled slightly. This can take about 5 to 10 minutes. Also be sure that your buttercream is room temperature. Having similar temperatures of the meringue and butter will lead to a smooth homogeneous buttercream.

Why is my Buttercream grainy?

This is due to sugar that has not properly dissolved during the first stage. Whisking the egg white and sugar over the bane marie accomplishes 3 objectives. Disolve the sugar, pasturize the egg whites so that they are safe to consume and lastly denature the egg whites so they can hold more air during the whipping process. If the sugar is not dissolved you have a grainy texture buttercream. Be sure to whisk your egg whites till 140 F to ensure the sugar has dissolved.

Why is my Buttercream Lumpy?

This is due to the butter not being fully mixed into the buttercream. Just mix longer with a paddle attachment and the buttercream will begin to smooth.

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