Swiss Meringue Buttercreme

how to make it perfect everytime

The perfect swiss meringue buttercreme is:

• stable

• silky smooth

• perfect for decorating

• well pipeable

• beautiful

• super delicious

This kind of buttercreme is the superstar of them all, because it really is that versatile and just ticks all the boxes.

There are how ever, a few tips and tricks so make it extra glossy, silky and shiny with no air bubbles and i will tell you all the secrets.

Kitchen gadges that you will need:

Scale, Heatproof bowl, standmixer (or handmixer), thermometer,

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Basic recipe:

• 5 eggwhites (from fresh eggs)

• 130g sugar

• 500g butter (soft)

• pinch of salt

• vanilla extract

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Method:

1. Start by seperating the eggwhites from the yolks and gathering them in a heat proof bowl. Add your sugar and salt and put the bowl over a double boiler.

2. Pasteurization: Heat the eggwhites up to about 60-70°C while stirring constantly. This kills potential germs and salmonella, making consumption completely safe. It also completely dissolves the sugar crystals, preventing any later “crunching” in the buttercream

   

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3. Now you gotta beat the eggwhite mixture with you stand- or handmixer until stiff peaks form and the overall temperature of the meringue is 20-30°C.

   The temperature has to be low enough (which is room temp), so the butter doesn’t melt when adding to the mixture.

4. Add in your room temperature soft butter step by step, mixing really well until all the butter is incorporated. When initially adding the butter, it might look like the mixture was split, this is totally normal - just keep mixing!

   Now, leave your mixer running for about 10 minutes, really making sure that you beat enough air into you buttercreme.

   

5. After beating enough air into the buttercreme, we want to make sure, that it’s really smooth and silky, so the cakes turn out spottless. This is why you beat the buttercreme in your mixer for an additional 10 minutes on the lowest speed possible. This way, the mixer can cream out all the air bubbles.

6. now you are left with the most beautiful buttercreme, ready for stacking and decorating your cakes!

If something doesn’t quite look right, here’s a few troubleshooting tipps that might help you:

Troubleshooting SMBC:

1. What if the buttercreme turns out too stiff?

   • If your buttercreme is too stiff, it means that your butter was too cold. Take few tablespoons of the buttercreme and melt it either in the microwave or the stove, then add it back in. This way, the temperature of the whole bowl raises a little and the airbubbles get smoothed out and emulsified.

2. What if it’s too runny?

   • Your ingredients were probably too warm…. patience with the eggwhites! But not to worry. Pop the whole bowl in the fridge for 10-15minutes, then whip the buttercreme again. Do this in steps, to reach the perfect consistency.

If you know somebody in need of a better buttercreme recipe - send them this post or add them in the comments! Better Buttercreme for us all!