Swiss Meringue Buttercream
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
39
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Yield: 2 1/2 quarts (2
2
Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C)
3
Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed
4
When the mixer stops, the meringue should not move around in the bowl
5
Meanwhile cut up butter into 2-inch pieces
6
(The butter should be slightly moist on the outside but cold inside
7
) 3
8
On your mixer, remove the whip and attach the paddle
9
Add half the butter (1 1/2 lbs or 680 g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely
10
To pulsate the mixer, turn it on and off in a jerky motion
11
This forces the butter on the top to the bottom of the bowl
12
Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times
13
Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed
14
Continue beating until the mixture begins to look light and fluffy
15
Stop the mixer and scrape the bowl
16
Reduce speed to LOW
17
Add flavoring and continue to beat on LOW speed for 45 seconds
18
Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds
19
Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months
20
Defrost completely (several hours) and rewhip before using
21
Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C)
22
Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed
23
When the mixer stops, the meringue should not move around in the bowl
24
Meanwhile cut up butter into 2-inch pieces
25
(The butter should be slightly moist on the outside but cold inside
26
) 3
27
On your mixer, remove the whip and attach the paddle
28
Add half the butter (1 1/2 lbs or 680 g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely
29
To pulsate the mixer, turn it on and off in a jerky motion
30
This forces the butter on the top to the bottom of the bowl
31
Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times
32
Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed
33
Continue beating until the mixture begins to look light and fluffy
34
Stop the mixer and scrape the bowl
35
Reduce speed to LOW
36
Add flavoring and continue to beat on LOW speed for 45 seconds
37
Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds
38
Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months
39
Defrost completely (several hours) and rewhip before using
40
Note: In hot weather, use 2 lbs 10 ounces (1
41
19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening
42
Hi-ratio shortening is emulsified and contains water
43
Storage: Store the icing in an airtight container and freeze for up to 3 months
44
Yield: 2 1/2 quarts (2
45
37 L) Note: In hot weather, use 2 lbs 10 ounces (1
46
19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening
47
Hi-ratio shortening is emulsified and contains water
48
Storage: Store the icing in an airtight container and freeze for up to 3 months
49
37 L)