How to Make Swiss Meringue Buttercream (SMBC)
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- čas přidán 7. 09. 2024
- Today I made my go to buttercream recipe, Swiss Meringue Buttercream! This buttercream is so smooth and silky and perfect to use on any cake or cupcakes. It's less sweet than American Buttercream and tastes delicious! Give it a try and let me know how you like it!
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RECIPE
INGREDIENTS
• 6 egg whites at room temperature
• 2 cups unsalted butter 452g, at room temperature
• 1 ½ cups granulated sugar 300g
• 1 pinch kosher salt
• 1 tsp vanilla extract
INSTRUCTIONS
1. Add egg whites and sugar into a heatproof bowl (I use my mixer bowl). Give the mixture a brief whisk.
2. Place the bowl over a pan of simmering water (about 1 inch high of water). Make sure the water does not touch the bowl.
3. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.
4. Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks. Make sure the bowl is no longer hot to the touch and your meringue has stiff peaks. (Approximately 10 minutes)
5. Slowly add your room temperature unsalted butter, a little at a time, making sure to let the butter incorporate before you add the next piece.
6. Once all the butter is incorporated, add the vanilla extract (or any other extract that you like) and salt and mix for 1 minute.
7. Switch to a paddle attachment and mix for a couple of minutes with the mixer on low speed to get rid of any air bubbles.
8. Add any colouring with gel or powder food colours and mix.
9. Storage: Store in an air tight container or freezer bag and store in the fridge for up to a week, or in the freezer up to 3 months. Bring it down to room temperature and whip again with your mixer before using.
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If you make this, or any of my other cakes, I'd LOVE to see them!! Send me pics at qaked.by.asmi@gmail.com or tag me on instagram!
I def like SMBC better than American buttercream. I know it's a bit longer and a bit more expensive but I definitely think it's worth it. Nice to see we're on the same page
Thanks, I'm glad we're on the same page ;)
Really helpful!!!
Delicious and btw Ramadan Mubarak🙂
Ramadan Mubarak to you too!!
Amazing job as usual💕
Thank you! 😊
Thank you for tutorial, what temperature should the butter be when you put in the meringue and is there such a thing as overbeating your meringue
Your butter should be room temperature and just soft enough so that your finger can push through it. I didn't say in the video but I should've, you can technically overbeat and cause your mixture to curdle. Just beat until you have stiff peaks and your bowl is no longer hot. When adding the the butter you can switch to the paddle attachment also, which might help.
Hi Asma
Thanks for sharing this. Perfect timing actually. I was trying to make SMBC last night and have run into couple of issues and I was really hoping if you could shed some light to it as after beating it and adding color to it, my smbc curded up and became watery and separated the fat from the liquid.
First off I used Kirkland (Costco) cartoned egg whites. Please let me if this is do-able or a no no. Second I didnt use it at room temperature. From the fridge straight mixed it with sugar and then to the stove to whisk it.
The meringue was perfect but it didnt form the stiff picks when I had the whisk downside up. I still went ahead and whisked it and it was firm. I started adding room temp butter and used my paddle attachment and started to mix it and added color directly to the mixture and within a blink of an eye the entire mixture curdled.
The color is food gel color. I use it on American buttercream all the time.
Also I did clean my attachments and the bowl with vinegar. The whole process took me over an hour to mix it. I am not sure if I over mixed it but I dont know how I could have fixed.
I did take the buttercream and placed it in the fridge for couple of mins and then whipped it again but no luck so ended up throwing the entire batch.
Can you please lemme what I can try for next time.
Thanks and stay safe
Hi Riffat! Thanks for your message. Hmmm....I'm not too sure what could've happened. You definitely should use the eggs at room temperature, maybe I didn't make that clear in my video!! The costco kind should be fine to use. It should form stiff peaks before using it, you have to make sure your meringue and bowl have cooled down before adding the butter, or else your butter will melt in it. Also, i always add my colour after ALL of the butter has been added and the buttercream is already done. Food gel colours will work. That's really odd that that happened. I understand your frustration...truthfully this happened to me when i first made it too and i couldn't figure out what i did wrong. But I just tried it again and it worked. My story was just like yours, I couldn't figure out what I did wrong. Sounds like you know your mistakes, try it again and see what happens! Sorry, i know that wasn't much help!! Good luck and stay safe! Thanks for watching!
I forgot to say in the video too that you can technically also overbeat your meringue and cause your mixture to curdle. Just beat until you have stiff peaks and your bowl is no longer hot. When adding the the butter you can switch to the paddle attachment also, which might help.
Given your measurements,what size cake will this amount of smbc cover.
Hello! I can't say exactly, but it should be able to fill and cover an 8 inch cake
Thanks❤️
What is the shelflife for this buttecream ?
Hello! You can put it in the freezer for up to three months, but I wouldn't leave it in the fridge longer than a week. Make sure to take it out and let it come back to room temperature and then whip it again before using it.
@@AsmaQureshi thnks😘