How to make Swiss Meringue Buttercream (SMBC)

Yet another 'Meringue Buttercream' !
Well, my favorite is Meringue Buttercream, be it Italian Meringue Buttercream (IMBC) or Swiss Meringue Buttercream (SMBC).
If not for the weather here in Israel, I'd never make American Buttercream (ABC). It's just too sweet.

As soon as I posted the IMBC recipe, I have received so many emails, most common being - can I make this without a candy thermometer. I personally would prefer that you do not make IMBC without a candy thermometer.
But here's a recipe that you can make without a candy thermometer.  Why do all the guess work when there is an easier way out. Make Swiss Meringue Buttercream (SMBC).

The biggest difference between IMBC and SMBC is that SMBC is much easier to make.


Some say IMBC hold up better in humidity due to the boiling sugar syrup but I personally do not know much about that.
Both look the same and have similar velvet sheen, both are excellent in spreading and piping.
Both as you can see hold well on their own. (Firm peaks).
I personally love them on cupcakes.


About temperature: I read that sugar starts to dissolve at 140 to 160 C and the temperature at which the Salmonella bacteria is killed is also 160C. So the conclusion is that  if your sugar has melted the mixer has reached about 160 C and so the bacteria if any has been killed.
I have a candy thermometer so I did check my mixture a couple of times and it does reach about 160C. Now I don't use it for SMBC anymore..
Unless you over heat the mixture the eggs won't scramble, the sugar will keep the protein form scrambling. Besides, remember the salmonella concern is really in the fat (egg yolk) not the egg whites. This heating is a precaution, so don't over do it.
Makes about 4 to 5 cups.

Ingredients

6 egg whites
1 1/2 cup sugar
1/4 tsp cream of tartar
480 grams/ 1 pound - Butter (unsalted)
2 tsp Vanilla 

Method:
Have all your ingredients ready at room temperature.
Separate the eggs.
Cut butter into cubes or smaller chunks.

Place a pot with some water (about two cups) on high heat and let it come to almost a boil. Once there, turn the flame on medium.  Your need the steam from the simmering water to cook your egg whites.

Pour your eggs whites and sugar in a mixer bowl (or any stainless steel bowl)

Place it on the pot of boiling water.

Use a whisk and start to whisk lightly. The sugar in the egg whites will start to melt. Here you can see I have grains on the sides of the bowl that have to melt.

Here you can see no more grains of sugar, all melted only egg white foam. Much paler than we started off too. 

Place the mixer bowl on the mixer and start at medium to high with a whisk attachment. (about 7 to 8 minutes)
You could also use a hand mixer, just takes a bit longer. (about 10 to 15 minutes)

This is half way done... sticky, shiny and soft peaks.
Continue to whisk.

This is it.. Firm peaks, shiny but not too sticky.  Touch the mixer bowl.
If it's still warm wait, run the mixer on low until it cools.
If it's cool to touch, start adding your butter.

Make sure your butter in cut into small cubes or chunks.

Adding butter one cube at a time.
As soon as you add the butter the meringue will loose some volume. That is normal.

Here all my butter has been incorporated. But it's still chunky and needs to be mixed.
Run the mixer on high for two minutes.

Add, Vanilla or other flavoring.

And here you have it... smooth as Silk. Swiss Meringue Buttercream.

 Here you can see I have decorated some cupcakes with Vanilla SMBC

Add some melted and cooled chocolate and what you have is Chocolate SMBC

 And Chocolate SMBC cupcakes too.

Storage: Meringue Buttercream can be kept at room temperature for a few hours. However, It should be treated just as butter. If left out in high temperature or humidity it will melt just like butter.
It can be kept refrigerated for upto one week or in the freezer for up to three months. If frozen it is best thawed in the fridge over night. Whip with paddle attachment for about five minutes to restore consistency.

Here's a great video on how to make Swiss Meringue Buttercream by Dyanne Bakes  on you tube. The measurements are not the same as mine the method is surely the same.

Well, I hope this post was helpful.


Thanks for stopping by.