Thursday, July 31, 2014

Swiss Meringue Buttercream

I usually store my buttercream in ready to pipe for storing in fridge for 3 days maximum or for same day later use.

**Note: I doubled recipe for the illustrations above. The below ingredients is sufficient for a fully creamed 7" rainbow cake.**


2 large egg whites
115 grams sugar
Pinch of salt
2 sticks (226 grams) unsalted butter, at room temperature
1 tsp vanilla extract
250g cream cheese block (for this recipe size) **optional**


  1. To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 70°C or if the sugar has dissolved.  You will know when the mixture isn't gritty.
  2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
    Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
  3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)  Stir in the vanilla extract and mix just until incorporated. 
  4. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
If you wish to include cream cheese in your SMBC - steps are as follows:
  1. In a separate clean bowl, whip cream cheese till light and smooth.
  2. Add SMBC in 5 separate portions into cream cheese whipping well after each addition.
  3. Store well in an airtight container and refrigerate up to 3 days or freeze up to 1 month if you are not using on the same day.  Before using, thaw till room temperature and whip till smooth consistency.

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