Swiss Meringue Buttercream Recipe

 

 

"Fortunately, all it takes for us to be of one mind is some buttercream frosting"

     I must confess, I was a learning baker who didn't know there were other types of buttercream. The only buttercream I knew of was American buttercream. When I first started my business, I used this method for my macarons. I can't believe for the first half of my business I made people eat my intensely sweet macarons! It is all a learning process and now I know better not to use this in my macarons.

  The Swiss Meringue Buttercream may seem overwhelming but the end product is worth it! Once you get used to making it, you can do it in your sleep! Not only do I love the taste of this buttercream but I just LOVE the velvety texture. The recipe I use is just from Natasha's Kitchen and it fills about an estimate of  60 paired macarons. You can also use this in cakes, cupcakes and various macaron buttercream fillings. 

Let's Begin!

 

Author: Natasha's KitchenPrint Recipe

Swiss Meringue Buttercream

ingredients:

Ingredients

• 7 large 210 grams or 7 oz egg whites
• 2 cups 400 grams granulated sugar
• 1 1/2 cups 3 sticks or 340 grams unsalted butter, softened*
• 2 tsp vanilla extract
• 1/4 tsp salt we use non-iodized fine sea salt

instructions:

Instructions

1. In a medium pot, add at least 1-inch of water and bring to simmer.
2. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer* (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
3. Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
4. Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
5. Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min).

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