Easy foolproof swiss meringue buttercream – cake paper party gas in dogs


Have you ever wondered why Swiss Meringue Buttercream (SMBC) recipes have you scrupulously clean your mixing utensils and create a perfect fluffy meringue when you are just going to douse it with butter and kill it? Have you ever made SMBC and added all of the butter only to have it remain soupy or curdled looking? I have! At that point I begin to worry and start chilling bowls and adding more butter so it will come together. But no more! After extensive research and experimentation I have come up with a recipe that comes together every time. And you may be quite surprised by how it is made.

Most meringue buttercream recipes begin with, well, meringue. But what confused me was why a meringue was made when it was just to be deflated with bubble popping butter? At first I thought that the denaturation of egg proteins might be essential for the emulsification process. Most of the hydrophobic (fat loving) amino acids exist tucked inside the inner folds of a protein. When eggs proteins are beaten they essentially unwind exposing the inner amino acids which could then interact with butter as an emulsifier.

This theory was easy enough to test. I just didn’t beat the eggs and sugar to a meringue. I expected it would never reach a thick, beautiful, emulsified buttercream, but I was wrong. It made a lovely buttercream without the meringue and it made it more consistently. power generation definition What I discovered is that the butter(amazing wonderful butter!) is doing the emulsification work. So my recipe starts with butter and then adds the egg-sugar syrup to achieve a reliably emulsified buttercream.

Yes, I know what you mean, cream cheese can be problematic in SMBC. The trouble is that it contains a fair amount of liquid and fat which can throw off the emulsion you have created. I have not played with it in this recipe, but here are some suggestions: Try beating the cream cheese in with the butter before the egg syrup is added. The should aid in getting it emulsified before the egg syrup can cause issues. I would also remove a small amount of the butter (around 2 ounes/57grams) and add as little cream cheese as you feel is possible (maybe 4 ounces/114 grams) per recipe to minimize structural disruption. electricity and magnetism worksheets You could also replace one egg white with a yolk in your buttercream so the lecithin can aid in emulsification. Adding a binder such as xanthan gum or guar gum may help maintain an emulsion as well. One thing I have done is add cream cheese to the SMBC in the form of cheesecake. I used the recipe for Cheesecake Filling and added a portion of this to the SMBC. The process of cooking the cream cheese with the flour and eggs eliminates some of the excess moisture and solidifies it. This has a slightly different taste than straight cream cheese but is delicious. The downside to this is that it softens the buttercream so add it with a light hand and beat it in rapidly to allow it to emulsify properly. I hope this helps! If anyone has other experience or suggestions please share.

I just made a batch of SMBC using your method but with my 1 to 1.1 to 2 ratio and added a heaping tablespoonful of espresso powder dissolved in a bit of water along with the vanilla extract. It was wonderful…same great taste as if I used the traditional method. What I noticed that was difffereent though was the texture BEFORE adding the vanilla coffee mixture. With the new method the buttercream didn’t look firm and would not pull away from the mixing bowl. But I could hear the slapping sound after the egg syrup was added and the color looked very buttery. With traditional method I never hear slapping sound (I had a flat beater with a scraper on the outside… not sure if this is what inhibits the slapping sound) but the buttercream was very firm and would pull away from the bowl. I had to add vanillla extract to soften it out.

After adding the vanilla coffee mixture they pretty much looked the same except the new method one got some air bubbles. So I beat it on very low speed for an extra five minutes to get rid of them like I always did. q mart gas station After longer beating the buttercream looked more silky. Compared to tradtitional method it feels less firm but just tasted the same.

I finally tried this recipe using my own SMBC recipe (less buttery, less sweet) and would like to share my experience with it. After adding the cold sugar-egg syrup into my butter, it turned into soupy consistency as expected with normal SMBC. However, after beating on high speed (no.8 on my Kitchen Aid) for 30 mins, it was still a soupy mess. I was afraid that my KA would explode or breakdown anytime from overheating if i continue to beat it…lol! Finally, my instincts tell me to pop the entire mixing bowl into the fridge. After 30 mins, i took out the cold bowl and beat the now thickened frosting on medium high speed and within 5 mins, MAGIC HAPPENED! Phew!!! I noticed this new method produced a different texture (less firm and has less bubbles) at room temp but taste the same of course. For me, although it was easier in the beginning (not having to make a meringue before adding the butter), it was more time consuming and probably uses more electricity compared to the usual method. But could it be that i did something wrong? 😉

Hi Summer, I totally love this recipe and that is my ‘all-the-time’ buttercream since I discovered your blog. Thanks a million!!! However, what would you use in extreme hot and humid weather? —I live in the Pacific NW and we get hot weather about 5 to 10 days a year…yeah, no kidding. Well, I happened to make a cake for my daughter this past weekend. When I started making the cake the weather was an awesome(70 or so degress)—although, by the time Saturday came we had a scorching 98 degress with 98% humidity level. Yeah, you can imagine what happened to my daughter’s cake….snif, snif.

The cake started bulging around the filling, fondant became soft and got elephant-skin effect at the bottom, straight edges got round…the cake was practically melting and I thought it was going to collapse!!! this have never happened to me although, I don’t think I’ve made a cake in such hot weather. Fortunately we got to cut it before it completely melted and, of course, it was delicious since I followed your awesome white cake recipe. Thank you!!!

Hi Rosie! I totally feel your pain as I live in that Pacific NW too! Yes our two weeks of sunshine is shocking and disorienting (interspersed with clouds and rain like yesterday :{ ). I would go with ganache for the most stability. gas prices going up in michigan It is really going to have the highest melting temperature and give you the best results. It has the added bonus of sort of “crusting” if you leave it out for several hours which will improve stability too in a way that you can’t get with smbc. I never recommend American buttercream under fondant. I just don’t think it is ever quite as stable unless it is loaded with butter (and some are), but you will be in the same boat as you are with smbc.

A few years ago I did a three-tiered wedding cake in a 100 degree heat wave that was filled with lemon curd and covered with whipped cream. I had to drive it from Newberg to Portland (an hour drive). I almost had a nervous breakdown around every corner. I had the air condition so high that my kids were bundled in coats and blankets in the back of the car. Never again, Lol!! Good luck with your baby shower cake! 🙂

Hi Rosie, Candy melts act a little funny in ganache. electricity symbols and units You can use them but because the fats don’t crystalize the same as cocoa butter it takes a long time to solidify and it is kind of unpredictable. Here is a recipe and tutorial that has been recommended. It makes sense to me scientifically. White chocolate ganache is finicky because it is less starchy than regular chocolate. Therefore the fat molecules like to collide more readily causing the mixture to “break” or curdle. This recipe uses condensed milk which is less fatty than cream and dilutes the fat globules making them less likely to congregate. I would use any decent quality white chocolate you can locate. The chocolates from Pastry Portal are awesome but you have to order them online and buy large quantities. If what you have access to is Ghiridelli from the grocery store, that will work. I can usually find Lindt too at Fred Meyer but often can only get the coconut white chocolate one. Fred Meyer makes a chip that is real white chocolate too which will work and costs less but definitely is lower in quality. I actually like the Wilton white chocolate that comes in a large bag at Walmart for chocolate fountains too. Cake shops usually have a nice selection of quality white chocolates. I hope that helps and is not TMI!!

Ok, wow. Where do I begin? You have no idea how much this has helped me! I have a Cottage Food Operation in the state of California — I am a cake artist that works out of my home kitchen. As such, I have to abide by the health code, which means no fresh eggs and no dairy. I have made Swiss Buttercream from fresh egg whites, so I know what it’s supposed to taste like. My holy grail was to figure out how to make it taste — and behave — the same (or close) using meringue powder, and when you said the strength of the icing depends on how close to a boil you can get your simple syrup, it was a breakthrough for me. Since I’m not using fresh egg whites, I can actually get my syrup to a legitimate boil. After it’s cool, I can combine it with meringue powder and add it to the whipped butter. Wow, amazing! But wait, it gets better. Now, I’ve just gotten word that while I was OK’d to use meringue powder last year, that was a mistake. Oh yes, the State of California believes that even powdered, processed egg white will compromise icing and endanger the public with the risk of salmonella. After I finished tearing my hair out and rolling my eyes, I remembered your revelation that it’s butter — not the egg whites — that is the emulsifier that pulls this recipe together, and I began to wonder — maybe I don’t even need to use egg whites at all? So I began experimenting with egg replacers. On my first try, I had success! The icing was the right texture, taste was very close — I will experiment with different brands and amounts to perfect the recipe, but definitely starting with whipping the butter and adding a sugar syrup with some type of egg or egg replacer powder mixed in REALLY WORKS! I am thrilled! I have even tried this technique using non-dairy shortening instead of butter for someone with a dairy allergy, and got the perfect consistency! (I had to add flavorings to fix the taste, but consistency was still good, and it whipped up great — foolproof, as you say!)

This was my 4th attempt and I finally made it! My first two attempts were a total disaster, a soupy mess that not even refrigerating the mess or beating for literally an hour would bring it together. In the third attempt I overheated the egg whites and got some cooked chunks, but in my fourth attempt made sure of not overhearing it And noticed the consistency got super foamy which was hard to tell if there were still any unmelted crystals and/or chunks of egg, but I kept mixing and pressing down with a spoon to try to break all the sugar crystals, then microwaved it again until it was sugar crystals free. Added some corn syrup like you suggested and put it in the freezer for exactly 20 minutes. The result looked like a cold semi liquid honey. And violà!! Magic happened within literally a minute Thank you so much!! I can also tell how adding liquid (vanilla and amaretto flavoring in my case) would change the consistency Brilliant!. But I was wondering if it’s possible to use less butter next time? I used a 1:1.5:1 ratio but still think it’s a little buttery. gsa 2016 catalog I was thinking something like 1:1.2:1/2 and add that part of cream cheese?, is that even possible? , or should I leave it alone and use a different non butter based frosting instead? I’m trying to find a perfect icing to use under fondant/ganache?