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
37 L)
2
Yield: 2 1/2 quarts (2
3
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)
4
Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed
5
When the mixer stops, the meringue should not move around in the bowl
6
Meanwhile cut up butter into 2-inch pieces
7
(The butter should be slightly moist on the outside but cold inside
8
) 3
9
On your mixer, remove the whip and attach the paddle
10
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
11
To pulsate the mixer, turn it on and off in a jerky motion
12
This forces the butter on the top to the bottom of the bowl
13
Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times
14
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
15
Continue beating until the mixture begins to look light and fluffy
16
Stop the mixer and scrape the bowl
17
Reduce speed to LOW
18
Add flavoring and continue to beat on LOW speed for 45 seconds
19
Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds
20
Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months
21
Defrost completely (several hours) and rewhip before using
22
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)
23
Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed
24
When the mixer stops, the meringue should not move around in the bowl
25
Meanwhile cut up butter into 2-inch pieces
26
(The butter should be slightly moist on the outside but cold inside
27
) 3
28
On your mixer, remove the whip and attach the paddle
29
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
30
To pulsate the mixer, turn it on and off in a jerky motion
31
This forces the butter on the top to the bottom of the bowl
32
Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times
33
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
34
Continue beating until the mixture begins to look light and fluffy
35
Stop the mixer and scrape the bowl
36
Reduce speed to LOW
37
Add flavoring and continue to beat on LOW speed for 45 seconds
38
Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds
39
Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months
40
Defrost completely (several hours) and rewhip before using
41
Note: In hot weather, use 2 lbs 10 ounces (1
42
19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening
43
Hi-ratio shortening is emulsified and contains water
44
Storage: Store the icing in an airtight container and freeze for up to 3 months
45
Yield: 2 1/2 quarts (2
46
37 L) Note: In hot weather, use 2 lbs 10 ounces (1
47
19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening
48
Hi-ratio shortening is emulsified and contains water
49
Storage: Store the icing in an airtight container and freeze for up to 3 months