How To Make Meringue For Filling In A Cake Topping
This tutorial on how to make Swiss Meringue buttercream is the simply resource you'll demand to make the smoothest, silkiest frosting!
The topic of Swiss meringue buttercream comes up regularly in my Baking grouping on Facebook and in comments on some of my recipes here — how to go far, but more often how to deal with information technology when it'south just not cooperating.
Meringue buttercreams can be a bit temperamental, but whatever state you've got it in (provided you started with a stiff peak meringue) is totally saveable.
If you lot love Swiss meringue buttercream as much as I do, hopefully, you'll observe these tips useful.
If y'all've never tried it and are intimidated past it, I hope this tutorial will requite you the confidence to requite it a shot.
What is Swiss Meringue Buttercream?
Though more than involved than an American buttercream, Swiss meringue buttercream (SMBC) is the easiest of the meringue buttercreams. It involves cooking eggs and saccharide over a double boiler, whipping them into a meringue, and then adding butter and flavorings.
The other two meringue buttercreams (Italian and French) both involve pouring humid sugar into a partially whipped egg and carbohydrate mixture.
They are equally delicious and known to be a bit more stable, but I find humid sugar to be stressful and intimidating, so mostly stay abroad from it as much every bit possible.
If you're feeling adventurous though and you've tried SMBC earlier, I encourage yous to give those a go and see how you lot like them.
Swiss meringue buttercream consists of 3 very simple ingredients:
- Egg whites
- Sugar
- Unsalted butter
From in that location, you tin flavor to your heart's content. A simple and standard recipe will include vanilla, merely the flavor possibilities are limited only by your imagination.
You can add melted chocolate for a milk, white, or dark chocolate Swiss meringue buttercream, freeze-dried berries for fruit season and color, peanut butter/peanut butter powder (preferred), or cull from a variety of flavorings to add in.
How to Brand Swiss Meringue Buttercream
I'm going to take you through each step of the process hither and phone call out tips or issues y'all may come across.
I recommend using a stand mixer for this buttercream. Y'all likely could do information technology with a hand mixer, but it would be a more painful procedure — y'all'd be holding that hand mixer for a adept 20+mins. Equally such, the steps I describe are for a stand up mixer, but you can adapt to a hand mixer if that's all you lot have to work with.
The very start thing you must exercise, this is NOT optional, is:
Stride #i – Wipe down all tools with lemon juice or vinegar
To help ensure a stable and strong meringue, y'all must make sure that everything that volition come in contact with the egg whites is completely grease-costless. This includes things similar your:
- mixer bowl
- whisk zipper
- hand whisk
- measuring loving cup (that will be used to scoop sugar)
- small bowl(s) (to crack eggs into when separating whites)
Grease is meringue'south enemy.
Fifty-fifty the tiniest speck of grease (or egg yolk) will cause the meringue to non whip to a stiff meridian and result in a less-than-perfect (aka dense and greasy) Swiss meringue buttercream.
Another important tip here is to non utilise plastic tools, especially bowls, when making Swiss meringue. Plastic has a tendency to retain grease no matter how thoroughly it'southward cleaned.
Best to be rubber and stick to metallic (preferred) or drinking glass bowls.
Step #2 – Bring a medium pot of h2o to a simmer (1-2 inches of water)
You'll want a pot that'south big enough to comfortably place your mixer bowl onto, simply not and so large that the bottom of the bowl touches the water.
You want a maximum of i-2 inches of water in the pot. Bring this to a boil, then reduce to a depression simmer.
Stride #3 – Carve up your egg whites
Separate each egg white into a pocket-size bowl, then transfer into your mixer basin.
Practise non separate the egg whites directly into your mixer basin. If you practise that and have even 1 croaky yolk, yous volition ruin the whole batch of whites.
It's best to separate each egg individually.
Even a speck of yolk volition cause the meringue to non whip up properly. Practice not attempt to make a meringue if your egg whites are not completely yolk-free.
Note that the eggs do non need to be room temperature, since you'll be cooking them anyway.
Some people have had success with carton egg whites merely, at this time, I cannot recommend them myself.
The carton whites I have tried accept caused my meringue to stay flat and never stiffen. If you lot practise want to experiment with carton whites, make sure the carton says something like "egg whites only" or similar.
Pace #4 – Cook your egg whites & saccharide
Once you've separated all your eggs, add them and your sugar into your mixer bowl and place it over the pot of simmering h2o.
I stir constantly at this signal, with a clean hand whisk, to brand sure the egg whites cook evenly. This process will have 2-3 mins depending on the number of egg whites you lot're working with.
You lot'll know the egg whites are done when the mixture is hot and no longer grainy to the touch.
I dip a (clean) finger into the mixture and rub information technology between my thumb and forefinger. If there is any graininess at all, I keep cooking them.
You want to make certain the mixture is hot to the touch too. Ideally, you'd use a candy thermometer to cheque that it has reached 160F. This is the most accurate fashion to make sure your whites are cooked fully.
I am too lazy to whip out a thermometer, and not concerned about eating raw eggs, so I do the touch test. If this is a business organisation for yous, I recommend using a thermometer.
Footstep #5 – Whip your meringue
Remove your mixer bowl from the pot, wipe the bottom of the bowl, and place it on your stand mixer. Attach the whisk attachment and begin whipping.
I usually crank it right up to loftier speed (about 8-9 on my KitchenAid). You'll want to whip this until the bowl is completely absurd to the affect — this can take anywhere from v-10mins.
You'll know if your meringue was successful if it holds a potent acme. This is what it should await like – no droopy peaks!
If your meringue is droopy, it was likely affected by either grease, yolk, or carton whites. See step #i. Unfortunately, if this happens, you will demand to start over. There is no style to salvage the meringue at this point.
Step #6 – Cube your butter
While the meringue is whipping, cube your softened but still slightly cold butter. I roughly do i″ or so cubes. It's not an exact scientific discipline, about 1 Tbsp or so each.
Yous will know your butter is the right consistency when you can press it with your finger and leave a bit of a dent in information technology.
Information technology's of import to note that your butter should not be too soft. If it's then soft that yous tin can printing your finger through it easily, it will be too soft for your buttercream.
You can still utilize information technology, simply you may need to arctic your buttercream for a bit if it becomes soupy (come across the Troubleshooting section below). I find information technology easier to deal with an SMBC that has used butter that's too common cold vs too soft.
Step #7 – Add together the butter
When your meringue is completely cooled, terminate your mixer and switch to the paddle attachment.
This isn't critical, y'all can go out it on the whisk, simply I similar to switch to the paddle as I find that the whisk tin comprise too much air into the buttercream.
I besides like that my paddle scrapes the sides of the basin for me, which is a time saver.
Set your mixer to medium speed (iv or so on a KitchenAid) and slowly start to add your butter cube by cube. Once all of the butter has been added, creepo the mixer back up to high to beat out the buttercream.
The buttercream can go through a few undesirable stages while it mixes. Information technology can get soupy:
And it oftentimes curdles:
I find it best to walk abroad and come up back afterward v mins to a (hopefully) perfect SMBC. Meet the Troubleshooting section below if this is not the case.
Once the buttercream is completely smooth, fluffy, and creamy, yous tin can add together in your flavorings (come across below for a list of recipes).
How do I make my buttercream white?
This is a bit off topic, but also comes up often. SMBC can turn out a bit xanthous depending on how much butter yous utilize. This is non always a desirable consequence, especially if you're going for an all white cake.
The trick is to neutralize the yellow color by adding a bit of blue/violet to it.
And I mean a bit . The corporeality on the toothpick above is more than than I added. I basically swiped the toothpick over the buttercream on the whisk, so really only used one side of information technology.
I'd recommend starting with less and adding more as needed, or you lot'll stop up with a gray or bluish looking buttercream.
Once the gel has been added (I used Americolor Violet), requite the buttercream a skilful whip and you'll see the yellow tint fade away. Add together more color gel every bit needed.
Be sure to cheque out my detailed tutorial on How to Make Buttercream White for other tips.
Troubleshooting Swiss Meringue Buttercream
Swiss meringue buttercream tin can exist choosy. It's temperamental and can cause a whole lot of unnecessary stress. The good news is that as long as your meringue was strong before the butter was added, any issue you run across subsequently that is fixable.
Here are some common issues you may run into while making Swiss meringue buttercream, every bit well as my tips and suggestions on how to avoid/fix them:
- My meringue won't whip upwards. This is either due to grease or egg yolks or both. Meet Step #1 of tutorial to a higher place.
- My buttercream looks curdled. This is a common step when making SMBC. Once all the butter is added, it often goes through a phase where it looks curdled. If you continue whipping it, information technology will come together.
- My buttercream yet looks curdled. If the temperature of the butter is too cold, information technology can be harder to get information technology to come up together. You can either put it over a double boiler again similar in Step #2, or warm the sides of the bowl with a hair dryer. One time, I had thawed some frozen SMBC and I didn't completely bring information technology to room temperature before rewhipping. Information technology looked like cottage cheese soup in my mixer. I thought it was a lost cause, but I heated the bowl a fleck with a hair dryer and walked abroad for a few mins. When I came back it had come together perfectly! If you lot use the double banality method, warm the buttercream just until the very edges start to melt, and so rewhip. You tin can besides try to microwave 1/four cup of the buttercream for a few seconds then drizzle it back into the buttercream with the mixer on low speed until information technology comes together.
- My buttercream is soupy. This is the opposite problem of a curdled buttercream. This occurs because either the meringue was too warm when you added the butter or your butter was too soft, or both. Pop the whole basin and whisk into the fridge for 20mins and then rewhip. Depending on how warm it was, y'all may demand a couple sessions in the fridge.
- My buttercream is grainy. This is due to the sugar non existence dissolved properly in Step #4 above. Once the meringue is whipped, there is nothing yous can do to fix this. Information technology's all-time to outset over.
- My buttercream is greasy. SMBC is more buttery than an American buttercream, only it should non experience greasy. If you oasis't added more butter than the recipe calls for and your meringue was potent, then the greasiness is likely due to the buttercream not beingness whipped for long enough. It's also practiced practice to rewhip the SMBC if information technology's been sitting out on the counter for a while.
- The buttercream gets hard in the fridge. This is normal. Merely like the butter information technology'due south made from, it will business firm up to the consistency of butter in the fridge. When you lot let it come to room temperature it will soften again.
- Information technology tastes too buttery. Some people just don't similar meringue buttercreams — they're not for everyone! But the buttercream should be light and fluffy, not thick and greasy. If yours tastes like you're eating a stick of butter, peradventure your meringue wasn't whipped to potent peaks before calculation butter, or the butter was too cold, in which case it just needs some more whipping. Or you added besides much butter.
Frequently Asked Questions
- Can I make Swiss meringue buttercream in advance? Yes! You can exit it at room temperature for a twenty-four hours or two, refrigerate for up to ii weeks, or freeze it for upwards to iii months. Be sure to store it in an closed container. You must bring the buttercream completely to room temperature and rewhip before use. If the buttercream separates, information technology was still a bit too common cold. Meet Step #3 higher up in the Troubleshooting section.
- How do I thaw my buttercream? Thaw it on the counter. Information technology volition be besides hard if yous thaw it in the fridge. I thaw mine overnight. Rewhip before use. Encounter above.
- How long does Swiss meringue buttercream last? It will concluding for a day or two at room temperature, 2 weeks in the fridge, and 3 months in the freezer. Exist sure it is properly stored in an airtight container or a freezer bag.
- Is Swiss meringue buttercream safe to eat? Yes. If you lot cook the eggs to 160F the buttercream will be rubber to eat.
- Tin I flavour Swiss meringue buttercream? Yes. One time the buttercream has come together, you can add any kinds of flavorings, extracts, powders, or chocolate — run across list below for a list of recipes.
- Tin can I color Swiss meringue buttercream? Yeah. Though SMBC is more difficult to colour than an American buttercream. The color doesn't take too, so you may need more color gel. Be careful not to add likewise much, every bit the buttercream may split. Y'all may desire to look into powdered food coloring if you're wanting to do very vibrant colors.
- I don't have a stand mixer. Tin can I utilize my hand mixer to make Swiss meringue buttercream?You probably tin, but I do not recommend it. You'd be whipping forever! First to cool the meringue, and then when the butter is added. It tin can exist a ten-15min procedure with a stand mixer, so I imagine it could take twice every bit long. Then… achievable if that's all that you accept at your disposal, merely simply know you're in for a long haul.
Swiss Meringue Buttercream Recipe
The recipe I'1000 including below is the standard SMBC recipe that I use, though I tend to experiment a lot with it and sometimes add an actress egg white or employ a chip less butter, depending on the amount of frosting I need.
I haven't meet whatsoever bug doing this, only it's important not to add more butter than the recipe calls for unless you're besides increasing the egg whites & sugar.
Swiss Meringue Buttercream Variations
- Huckleberry (or any kind of berry)
- Brown Butter
- Brownish Sugar
- Caramel
- Chocolate
- Cinnamon
- Coconut
- Dulce de Leche
- Espresso
- Love
- Maple
- Mint
- Mocha
- Peanut Butter
- Vanilla
- White Chocolate
I hope you've institute this guide helpful and that it'southward given you lot the courage to give Swiss Meringue Buttercream a try! It truly is ane of the virtually delicious buttercreams out at that place.
Swiss Meringue Buttercream Recipe
This tutorial on how to brand Swiss Meringue buttercream is the only resource you'll demand to make the smoothest, silkiest frosting!
Servings 6 cups
Calories 817 kcal
- 6 large egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter softened simply still a bit firm, cubed
- vanilla or other flavoring to taste see post for options
Swiss Meringue Buttercream
-
Place egg whites and carbohydrate into the bowl of a stand mixer, whisk until combined.
-
Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a processed thermometer (approx. 3mins)
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Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the basin is no longer warm to the affect (approx. five-10mins)).
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Switch to paddle attachment (optional). Slowly add cubed butter and mix until smoothen.
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Add flavorings as desired whip until smooth.
- This recipe makes plenty to frost a two layer 8″ cake or a three layer 6″ cake.
- The recipe can be made with 3 cups of butter instead, if y'all need more frosting.
- Run across weblog post for tips and troubleshooting.
Calories: 817 kcal Carbohydrates: 66 one thousand Poly peptide: four g Fat: 61 g Saturated Fat: 38 g Cholesterol: 162 mg Sodium: 63 mg Potassium: 71 mg Sugar: 66 m Vitamin A: 1890 IU Calcium: 20 mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, delight verify with your favorite nutrition calculator and/or metric conversion tool.
Originally published Jan ii, 2019
How To Make Meringue For Filling In A Cake Topping,
Source: https://livforcake.com/swiss-meringue-buttercream-recipe/
Posted by: hillpoetastords1990.blogspot.com
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