Swiss Meringue Buttercream SMBC

Step 1

Have all your ingredients at room temperature, especially the eggs and butter.

Step 2

Separate the egg whites from egg yolks making sure no egg yolks gets into the whitesPro tip - break each egg in a separate bowl and use only the ones successfully separated.

Step 3

Cut the butter into cubes and let come to room temperaturePro tip - butter must be room temperature otherwise it will give make a lumpy buttercream. Warmer than room temperature will cause the meringue to deflate.

Step 4

Place egg whites, sugar, cream of tartar, and salt in the bowl of the stand mixer.Pro tip - make sure the bowl is grease-free otherwise the egg whites will not whip

Step 5

Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).Pro tip - you don't need a thermometer, as long as all the sugar has completely melted your eggs are ready to use

Step 6

Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.Pro tip - it is best to start whipping eggs at medium speed then increase speed as you go for the best meringue

Step 7

Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch. Then gradually add butter, one cube at a time, with the mixer at medium speed.Pro tip - it is VERY important that the meringue is cooled completely before you add the butter otherwise you will have a soupy mess.

Step 8

Once all the butter is added, whip on medium-high for 2 minutes. Pro tip - if the buttercream becomes warm or looks soupy, place the buttercream bowl in the fridge for 10 minutes, then whip with the paddle attachment until light and fluffy.

Step 9

Lastly, add the vanilla extract and other flavorings. Combinel until everything is well combined

Step 10

Add melted cooled chocolate to prepared buttercream until it is smooth with no visible white streaksPro tip- the chocolate must be cooled before you add it to the buttercream otherwise the warm chocolate will seize when added to the cold buttercream.