swiss buttercream

A step-by-step guide to making silky Swiss buttercream.

Swiss Meringue Buttercream

egg whites (at room temperature)

unsalted butter (452 grams, at room temperature)

sugar

kosher salt

tsp vanilla extract

Add egg whites, sugar and salt in a bowl.&nbsp;

Give the mixture a brief whisk.&nbsp;

Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.

Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.&nbsp;

Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.&nbsp;

Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.

Once all the butter is incorporated, go ahead and add the vanilla extract. You can transfer it to a piping bag or to a ziplock bag to store in the refrigerator or freezer.

INSTRUCTIONS

https://www.youtube.com/watch?v=WBSkYVbKQ6k&feature=youtu.be

How to Make Swiss Meringue Buttercream 
Full Recipe: https://preppykitchen.com/how-to-make-swiss-buttercream/

When you want a creamy smooth buttercream there are two choices, Swiss or Italian buttercream. I love both but have to admit there is less less chance of burning myself when making the swiss variety as you’re gently heating the meringue over a double boiler. The other benefit of these buttercreams is the color; you can get a very bright white with them and not have to resort to covering your cake in fondant.

Lets talk about a couple potential problems. I think the most common issue is related to adding the butter when the meringue is still too warm. If you don’t wait long enough then the mixture will be soupy, which is a bummer. Luckily you can pop the bowl into the freezer for a few minutes, then give it a whip and it should be right as rain. If your start using the buttercream and it has lots of little bubbles and isn’t silky and pliable then it’s been sitting for a bit too long. All you need to do is give it a 5 second whisk and it will wake back up and regain it’s consistency.

Some things to avoid:

Don’t get fat in your bowl, make sure it’s clean (I actually give mine a quick rub with a lemon then wipe with a paper towel)

Don’t let any yolks get into your whites when you separate the eggs. The easiest avoid yolks is to separate the eggs one at a time into separate bowls and then pour the white in as you go along.

Don’t get scared when you add the butter in! if it’s a soup or if it’s looking wonky just chill is a few minutes then get back to mixing.

If your idea of warm is tepid then go ahead and use a thermometer to see when your egg white mixture has reached 160F.

How to Make Swiss Meringue Buttercream

Great British Baking Show, part II - Gluten-free Praline and White Chocolate Mirror-glaze Cake

eggs

yolks

vanilla extract

Tablespoon glycerin

Simona's flour mix

salt

hazelnuts

water

salt flakes

g sugar

g fish gelatine powder

chocolate

heavy cream

g glucose syrup

Heat the oven to 350° Fahrenheit. Line the bottom of two 8u0022 cake pans with parchment paper and grease generously.

Melt the butter, then pour into a medium bowl and set aside to cool. Put the eggs, egg yolks, sugar and vanilla into the heatproof bowl of a stand mixer and whisk with a hand wire whisk until combined. Set the bowl over a pan of simmering water (the base of the bowl should not touch the water) and whisk. Using the hand whisk for a couple of minutes, just until the mixture feels warm when you dip in your little finger. and the sugar has dissolved - you shouldn't feel any gritty grains of sugar. Remove the bowl from the pan and put the bowl in place in the mixer fitted with the whisk attachment. Whisk on high speed until the mixture is thick and mousse-like and it has reached the ribbon stage.

Whisk the flour and salt into another bowl. Once the egg mixture is at ribbon stage, add the glycerin. Scoop out a cupful and stir it into the cooled butter; set aside. Add a third of the flour mixture on to the rest of the egg mixture and gently fold in. Repeat twice to mix in the rest of the flour, then fold in the butter mixture.

Divide the batter equally between the prepared pans, and bake for 20 to 25 minutes, until the sponges are well risen and golden, and they spring back slightly when touched.

Run a knife around the inside of each pan, and leave to cool on a cooling rack.

For the genoise sponge

Reduce the oven temperature to 325° Fahrenheit. Place the hazelnut onto a baking sheet and roast until golden brown, 10 to 15 minutes. Let them cool, then chop roughly and spread onto a baking sheet, lined with parchment paper that was previously greased.

Put the sugar and water into a medium pan and heat gently, until the sugar has dissolved. Turn up the heat and bring the syrup to the boil, until it turns a rich chestnut-colored caramel. Immediately pour it over the nuts on the baking sheet, covering them.

Quickly sprinkle the sea salt then leave until cold. Once set, break the praline into shards. Save a few of the best looking shard for the decoration, and grind the rest in a food processor to make a paste.

For the praline paste

Place the egg whites and sugar in the bowl of a stand mixer and whisk until well combined.

Set the bowl over a pan of simmering water (the base of the bowl should not touch the water) and whisk constantly until the mixture reaches the temperature of 150 degrees Fahrenheit on a sugar thermometer.

Remove the bowl from the pan and put it in place on the mixer fitted with the whisk attachment. ons.Whisk on high speed to make a thick white meringue. Keep whisking until the meringue has cooled to room  temperature, then start adding the butter by the tablespoon, until it's all incorporated and the buttercream is smooth and silky..

Fold 6 to 8 tablespoons of praline paste into the buttercream - according to your taste, the rest of the praline will be used for the decorations. Set aside.

For the Swiss buttercream

Put the sugar, water, and vanilla in a small pan and heat gently until the sugar has dissolved. Bring to the boil then simmer for a minute. Remove from the heat.

For the vanilla syrup

Use a cake board and place one sponge layer on top, crust side down. Brush generously with the vanilla syrup. Leave to soak for 10 minutes.

Transfer 1/4 cup of the buttercream to a small bowl for the piped decorations, cover and set aside. Spoon about a quarter of the remaining buttercream on top of the layer, and spread evenly.

Set the other sponge on top of the first layer, crust side up, and brush with the rest of the syrup. Leave for 10 minutes, then use half of the remaining buttercream to evenly coat the top and sides of the cake.  Chill until firm.

Repeat to cover the cake with the rest of the buttercream ( except for that reserved for decoration) - make sure this coating is completely smooth so the mirror-glaze doesn't have bumps. Now give the cake a thorough chilling in the fridge for about 30 minutes ( or freezer if time is short).

Assemble the cake

Put the gelatin in a microwave safe bowl with two tablespoons of cold water to bloom, for about 5 minutes.  Place the chocolate into a heatproof bowl.

Gently heat the cream, glucose, sugar and water in a medium pan, stirring constantly, until melted and smooth, then bring to the boil. Pour over the chocolate in a thin, steady stream, stirring gently until smooth.

Warm the gelatin in the microwave until it completely dissolves, then add tothe chocolate cream mixture and stir in until melted. Blitz with a hand blender to make sure the mixture is completely smooth - take care notto introduce froth or bubbles. Leave until cool and thickened but still fluid, stirring frequently.

For the mirror glaze

Remove the cake from the fridge and place on a rack set over a tray to catch the drips. Carefully pour the white chocolate mirror-glaze over the cake to completely and evenly cover the top and sides. Leave to set before transferring to a cake stand.To decorate the cake, spoon the reserved buttercream into a piping bag and pipe small 'dots' on to the top of the cake in a slightly diagonal line. Add the shards of praline and a little of the praline paste to this line and around the bottom.

Finish assembling the cake

Tropical paradise in a bite! This passion fruit cake has three layers of vanilla cake soaked in passion fruit juice, two layers of passion fruit curd, and it is frosted with vanilla Swiss buttercream.Yield: three layer 8-inch cake

Passion Fruit Layer Cake

all-purpose flour ((295 g))

baking powder

baking soda

unsalted butter ((170 g))

eggs, (room temp)

vanilla vanilla bean paste)

sour cream ((75 g))

milk ((150 g))

passion fruit curd, (or store-bought*)

passion fruit pulp (or passion fruit puree)

Tbsp simple syrup (*)

egg whites ((210 g), about 6 large eggs)

unsalted butter

Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottom with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter and sugar until smooth. Add eggs and mix on medium speed until well incorporated. Add vanilla and sour cream and mix until combined. Scrape down bowl as needed to ensure thorough mixing.

Add flour mixture in three additions, alternating with milk. Begin and finish with flour mixture. Mix until just combined and there are no longer any dry streaks of flour.*

Divide batter evenly among the three prepared cake pans. Level batter using a mini offset spatula or the back of a spoon. Bake for 28-30 minutes until a toothpick inserted in center of cake comes out clean. Cool cakes in pan for 5 minutes. Then, run a mini offset spatula around the cake and unmold. Cool cake to room temperature on wire rack.

Cake:

Mix together passion fruit pulp and simple syrup. Set aside until ready to use.

Passion Fruit Syrup:

In the bowl of a stand mixer, whisk together egg whites and sugar. Place over a pot of simmering water to create a bain-marie or double boiler. Make sure the simmering water does not touch the bottom of the bowl. Whisk mixture until it reaches a temperature of 160°F.*Alternatively, if you don&#039;t have a thermometer, heat the mixture until all the sugar has melted. Test this by dipping your pointer finger into the mixture and rubbing it against your thumb. The mixture should feel smooth. You should not be able to feel the granules of sugar.

Return bowl to stand mixer. Using the whisk attachment, beat mixture at medium speed until it has cooled to room temperature (about 75-80°F) and meringue has started to form.

Reduce to low speed. Add butter one tablespoon at a time. Add salt. Increase speed to medium-high and continue to beat until buttercream is light and fluffy.

Swiss Buttercream:

Fit a piping bag (decorating bag) with a small round tip (wilton #12). Fill bag with about ½ cup of buttercream. Set aside.

Level cake layers as necessary. Place one cake layer on serving platter or cake turntable. Brush or drizzle passion fruit syrup over cake. Spread a thin layer of buttercream (about 6 Tbsp) over cake layer using a small offset spatula.

Use the filled piping bag, pipe a double border of buttercream along the perimeter of cake round. This will serve as barrier when curd is added.

Add ⅓ cup of passion fruit curd to center of cake. Spread to fill within the buttercream boundaries. Place second cake layer on top. Repeat soaking cake, adding buttercream, and curd.

Place final third layer on top. Soak cake layer with syrup. Spread buttercream all around the cake to create a &quot;crumb coat&quot; layer to seal in any crumbs. Chill cake in the fridge for 20 minutes to set frosting.

If desired, coat chilled cake with additional buttercream. Use a small leaf piping tip (wilton #352) to pipe decorative border on top of cake.

Keep cake chilled until ready to serve. Rest cake at room temperature for about 30 minutes before slicing and serving to soften buttercream frosting.

Assembly:

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Swiss Meringue Buttercream

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Top 3 swiss buttercream recipes from across the web

The most viewed swiss buttercream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Swiss Meringue Buttercream

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The most viewed swiss buttercream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine