Swiss meringue buttercream (SMBC) made with meringue powder is a type of frosting that is light, silky, and not overly sweet. It is made by whipping together meringue powder, water, sugar, and butter, along with flavorings like vanilla extract. The meringue powder acts as a stabilizer, providing structure to the frosting and making it easier to work with. SMBC made with meringue powder has become popular among bakers and cake decorators for several reasons:
Smooth Texture: SMBC made with meringue powder has a smooth and creamy texture that is perfect for frosting cakes and cupcakes. It is easy to spread and pipe, making it ideal for creating intricate designs. Stability: The meringue powder helps stabilize the frosting, making it less likely to melt or deflate in warm temperatures. This makes it a great choice for decorating cakes and desserts for special occasions. Versatility: SMBC made with meringue powder can be flavored in a variety of ways, allowing for endless possibilities. You can add different extracts, flavorings, or even melted chocolate to create different flavors and colors. Less Sweet: Compared to traditional American buttercream, which is made with powdered sugar, SMBC made with meringue powder is less sweet. This makes it a great choice for those who prefer desserts that are not overly sugary. Longer Shelf Life: SMBC made with meringue powder can be stored in the refrigerator for up to a week, making it convenient for making ahead of time.
Overall, SMBC made with meringue powder is a versatile and delicious frosting option that is loved by both bakers and those with a sweet tooth. Its smooth texture, stability, and less sweet taste make it a popular choice for decorating cakes and desserts.
Why is this the best SMBC recipe
Stability: The meringue powder adds stability to the buttercream, making it less likely to melt or deflate in warm temperatures, making it ideal for decorating cakes and cupcakes. Smooth Texture: The meringue powder helps create a silky-smooth texture that is easy to spread and pipe, giving your desserts a professional finish. Versatility: This buttercream can be flavored in a variety of ways, allowing you to customize it to suit your taste or the theme of your dessert. Less Sweet: Compared to traditional American buttercream, Swiss meringue buttercream tends to be less sweet, making it a great choice for those who prefer desserts that are not overly sugary. Longer Shelf Life: Swiss meringue buttercream can be stored in the refrigerator for up to a week, making it convenient for making ahead of time. Egg Safety: The use of meringue powder eliminates the need for raw egg whites, which can be a concern for some people due to the risk of salmonella.
Ingredients and substitutes
Meringue Powder: Provides structure and stability to the buttercream, acting as a substitute for fresh egg whites. There is no direct substitute for meringue powder in this recipe. Granulated Sugar: Sweetens the buttercream and helps stabilize the meringue. You can substitute with caster sugar or superfine sugar. Unsalted Butter: Adds richness and flavor to the buttercream. Substitute with vegetable shortening for a non-dairy option, but note that the flavor will be different. Vanilla Extract: Adds flavor to the buttercream. Substitute with other extracts like almond or lemon for different flavor profiles. Salt: Enhances the flavor of the buttercream. You can omit it if you prefer.
Step by step: Swiss meringue buttercream with meringue powder
Meringue Powder Mixture: Combine the meringue powder and water in a small bowl. Whisk until well combined and slightly frothy. Heat the Meringue Powder Mixture: Combine the sugar and meringue powder in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar is dissolved and. you do not feel any grains of sugar between your fingers. (The mixture reaches 160°F (71°C) on a candy thermometer). Whip the Meringue Powder Mixture: Remove the bowl from the heat and whip the mixture with a hand mixer or stand mixer until stiff peaks form and the mixture is cool, about 10-15 minutes. Add Butter: Gradually add the softened butter, a few tablespoons at a time, while continuing to whip the mixture. The mixture may look curdled at some point, but keep whipping until it becomes smooth and creamy. Add Flavor: Mix in the vanilla extract or any other flavorings you desire. Continue to whip until well combined and fluffy. Use or Store: Use the Swiss meringue buttercream immediately, or store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip to restore its smooth texture.
Tips for Success
Fresh Meringue Powder: Ensure your meringue powder is fresh and has not expired for the best results. Room Temperature Ingredients: Make sure your butter is at room temperature. Cold butter can cause the buttercream to curdle. Clean Equipment: Ensure that your mixing bowl and beaters are clean and free of any grease, as any grease can prevent the egg whites from whipping up properly. Slowly Add Butter: Add the butter gradually, a few tablespoons at a time, while continuing to whip the mixture. This helps the butter incorporate smoothly into the meringue. Don’t Rush: Take your time whipping the meringue and incorporating the butter. Rushing can lead to an unstable buttercream. Adjust Consistency: If your buttercream is too stiff, you can add a tablespoon of warm water or milk while mixing to help loosen it up. If it’s too soft, refrigerate it for a bit to firm up before re-whipping. Flavor Variations: You can customize your buttercream with different extracts, flavors, or even add melted and cooled chocolate for a chocolate version. Storage: Store any unused buttercream in an airtight container in the refrigerator. Bring it to room temperature and re-whip before using.
Troubleshooting
The eggs got curdled – If you are using a homemade double boiler, make sure the water in the bottom pan does not touch the top pan. You want the steam to touch the pan, not the water. Makes sense? Also, monitor the heat or you will end up with scrambled eggs. My buttercream is grainy – Be patient and give the eggs and sugar time to dissolve on medium-low heat. Because, if you crank up the heat you will have sweet scrambled eggs, and also end up with a grainy buttercream since the sugar is not dissolved. My buttercream is greasy – When whipping the warm eggs, start on medium and move to high speed. Let the meringue whip to stiff peaks. Because, if not, they will lose volume when you add butter giving you a very greasy buttercream. Also, make sure the meringue is COOL before you add the butter. Check twice or even four times, and if you are not sure don’t add the butter – give it a minute or two more. My buttercream is soupy – If you add the butter too early, the warm meringue will melt the butter and turn the mixture into a meringue soup. DON’T PANIC. Just place the whole mixer bowl in the fridge for 15 to 30 minutes. And then whip it again. If necessary, place it back in the fridge to cool. Soupy buttercream – 99% of FAILED SWISS MERINGUE BUTTERCREAMS ARE A RESULT OF ADDING BUTTER TOO EARLY!! If necessary walk away. And if you are not sure, give it 5 more minutes, and add butter only when the meringue is cool. Should I throw my buttercream – NO!! This one breaks my heart every single time. If you think it did not work – don’t throw the buttercream – place it in the fridge and send me a comment below. And I may be able to help you fix it. My buttercream is too buttery – Yes, unlike American buttercreams, meringue buttercreams are buttery. Since it’s essentially sweet whipped egg whites with butter. Light and fluffy in texture, and yet, it is buttery and it’s ok if you don’t like it.
How to flavor buttercream
Dark, milk or white chocolate Swiss meringue buttercream – Add 200 grams melted and cooled chocolate to 4 cups of SMBC. And combine well. Caramel Swiss meringue buttercream or salted caramel SMBC – Simply add 1 cup caramel sauce to 4 (to 6) cups of SMBC. For salted add a tbsp of rock salt. Combine well. Butterscotch Swiss Meringue Buttercream – Add 1 cup butterscotch sauce to 4 (to 6) cups of SMBC. For salted add a tbsp of rock salt. Combine well. Lemon Swiss meringue buttercream – Just add 1/4 tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to 1/2 if you want a very lemony buttercream. And, 1 tsp of zest can also be added if you don’t mind the zest in the buttercream. In addition, 1/4 tsp lemon extract will enhance the flavor even more. Orange Swiss meringue buttercream – Add 1/2 cup orange juice, and 1/4 tsp orange extract to 4 (or 6) cups buttercream. And 1 tsp orange zest can also be added. Fruit flavors – blueberry Swiss meringue buttercream, or try raspberry SMBC, blackberry SMBC, strawberry SMBC. Add 1 cup fruit puree to 4 (or 6) cups buttercream. I love adding a fruit filling instead, which makes it slightly sweeter, and yet also more rich and vibrant in color. Dulce de leche Swiss meringue buttercream – Simply add 1 cup dulce de leche to 4 (6 cups) buttercream. Coffee or espresso SMBC – Dissolve 1 tbsp coffee in 1/4 cup hot water or use 1/4 cup espresso. Cool completely, then add to 4 (or 6) cups buttercream. Mocha SMBC buttercream – Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee SMBC. Peanut butter SMBC – Add up to 2 cups peanut butter to 4 (or 6) cups buttercream.
Creative ways to serve Swiss meringue buttercream (SMBC)
Macarons: Use SMBC as a filling for homemade macarons for a light and fluffy texture. Layer Cakes: Use SMBC between layers of cake, and then frost the outside for a smooth finish. You can also add flavors or colors to the SMBC for a decorative touch. Cupcakes: Pipe SMBC onto cupcakes for a light and creamy frosting that’s not too sweet. Cake Pops: Dip cake pops into melted SMBC and decorate them with sprinkles or drizzles for a fun treat. Tarts: Use SMBC as a filling for tart shells and top with fresh fruit or chocolate shavings for an elegant dessert. Cookies: Sandwich SMBC between two cookies to create a delicious cookie sandwich. Dessert Shooters: Layer SMBC with cake crumbs or cookie crumbles in small glasses for individual dessert shooters. Dessert Pizza: Spread SMBC over a pre-baked pizza crust and top with fresh fruit, nuts, or chocolate for a unique dessert pizza. Ice Cream Topping: Melt SMBC slightly and drizzle it over ice cream for a rich and creamy topping. Trifles: Use SMBC as a layer in a trifle, alternating with cake cubes, fruit, and whipped cream for a delicious dessert parfait.
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