How to Make Swiss Meringue Buttercream Icing

I haven’t posted too many ‘How To’ blog entries, but I made Swiss Meringue Buttercream for the first time yesterday and not only was it delicious, it was so much easier to make than I thought it would be and it was really good to pipe with. So I thought I would share the recipe and method so everyone can see how easy and quick it is.

These are the ingredients for the amount that I made to decorate my Pink Ruffle Cake – obviously if you need more or less you can double or halve the recipe.

6 egg whites (my eggs were the extra large 60 gram size)

1.5 cups of sugar (I used caster sugar but I’m pretty sure regular sugar works as well)

460 grams of unslted butter at room temperature

1 teaspoon vanilla extract

The first step is to put the egg whites and the sugar into a bowl and place over a small pot of boiling water. It’s important here that the bottom of the bowl does not touch the water in the pot so the egg white don’t cook! Using a whisk to stir the whole time heat up the egg whites until all of the sugar has dissolved. This is very important because you don’t want undissolved sugar crunching in your otherwise smooth icing. The easiest way of checking is to out a (clean!) finger into the egg white mixture and feel if there are any sugar granules left. If there are, keep heating and stirring until the whole mixture is completely smooth. This is what it will look like:

By the way the recipe I followed actually said to add a pinch of salt to the egg whites and the sugar, but I forgot to – it didn’t make any difference to the final result as far as I could tell, but feel free to add it.

Next use your electric beaters on high to beat the egg white mixture until stiff peaks form, and the whole mixture is white and glossy, like this:

At this stage it is also important to make sure that the egg whites have completely cooled down. Cut the butter up into small cubes and while still mixing with the beaters on high, add the butter in piece by piece, always ensuring that one piece has been fully incorporated into the mixture before adding the next.

At one stage the mixture may look as though it’s somewhat curdled, but this is not a reason to panic – in fact it’s what’s supposed to happen and it means that you are very close to having a delicious smooth buttercream. Keep adding the rest of the butter, or if it has all been added, just keep mixing on high until the mixture smooths out again and is looking something like this:

Very creamy and fluffy! And delicious!

Finally add the vanilla extract and mix well. Now is also when you can add any desired food colouring – I used the Americolor Gel colour in Dusty Rose.

How easy was that 🙂 Enjoy!

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One thought on “How to Make Swiss Meringue Buttercream Icing

  1. Pingback: Pink Ruffle Cake | Confessions of a Cake Addict

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