Swiss meringue buttercream
This is a medium-advanced cake cream, that requires some more work than buttercream, but also makes for a more fluffy, creamy icing. It's still not the hardest one, and definitely worth the effort! You will love the silky texture and firm, almost buttery-like consistency. It's a clear winner for cakes and decorative, ornamental (ruffles, anyone?) cupcake decorations.
PS: The picture shows decorated cupcake with the swiss meringue buttercream, look how amazing the ruffle looks, and the silky smooth surface is! :-)
Ingredients for 24 portions
- 4x Egg whites (140g)
- White sugar: 300g
- Butter: 400g
Step #1: Utensils
- double boiler (metal bowl with a matching pot)
Step #2: Sanitize eggs (5 minutes)
Set up a double-boiler and start slowly whisking 4 egg whites with sugar until they very slowly reach 72°C (162F), and keep them at this temperature for 15 seconds. Make sure to keep them in motion, otherwise they will scramble.
Make sure that the boiling water is not touching the bottom of your bowl, and keep it at simmer-level to avoid burning your hands.
Heating up your egg whites will ensure that they are sanitized, i.e. bacteria free. It will also help dissolve the sugar, resulting in a smooth, silky texture of the cream!
Step #3: Mix the meringue (15 minutes)
Move the hot mixture into a mixing bowl and mix on a high speed until completely cooled-down and stiff-peaks consistency (bowl should be cool, or very faintly warm to touch). A standing mixer is most helpful with this step, because it will take about 15 minutes.
Step #4: Mix in the butter (5 minutes)
Dice the softened butter into small cubes (around teaspoon-size or 2x2cm), and piece by piece mix them in, keeping 15-30 second intervals between to let them mix through.
Add flavor when all the butter is mixed-in, scrape everything with a spatula, and you're ready for decorating! :-)
Be patient during this step, beating thoroughly between each dose of butter will result in a more fluffy, delicious cream!
Nutritional value of 1 portion (35g of 840g total)
489.02 in 100g
2.31 in 100g
35.83 in 100g
35.12 in 100g
38.6 in 100g
Saturated fat (g)
24.29 in 100g
0.03 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.