PERFECT SWISS MERINGUE BUTTERCREAM
Through years of making and eating countless variations of frostings, cream cheeses and buttercreams, l've found meringue-based buttercreams create the smoothest finish. I enjoy making Swiss meringue buttercream in my home kitchen - it is silky smooth and fluffy, extremely stable for stacking multiple cake layers, and tastes simply divine!
Makes 10 cups (2.5 litres)
Ingredients:
- 2½ cups (550 g) caster (superfine) sugar
- 10 large egg whites (pasteurised egg whites are available in cartons at most major supermarkets), chilled
- 900 g (2 lb) unsalted butter, softened to a spreadable consistency
- 2 teaspoons vanilla bean paste
1. Place the sugar and egg whites in a heatproof glass bowl. Set the bowl over a saucepan of gently simmering water, and whisk until the sugar has dissolved and the egg whites are slightly warm to the touch (at least 40°C/104°F). TIP: You can omit this step entirely if you are using pasteurised egg whites, and instead, simply place the sugar and egg whites directly into the mixer.
2. Transfer the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the mixture has formed stiff and glossy peaks, around 10-15 minutes.
3. Add the butter in thirds, and beat on high speed after each addition until incorporated. Don't be alarmed if the buttercream appears curdled - it will become light and fluffy again with continued beating for around 2-3 minutes (I absolutely promise!). Add the vanilla bean paste and beat until just combined. TIP: To remove any big air bubbles from your buttercream, simply mix on low speed for 3-5 mins.
4. The buttercream is now ready to be used. Follow individual recipes for instructions on how to tint and flavour further. If you are making buttercream ahead of time and you find there are big air bubbles visible when you come to use it, you may need to very gently reheat or mix it further before use.
STORAGE: Cover the bowl with plastic wrap and set aside in a cool, dry place until needed. You can refrigerate this buttercream for up to 2 weeks or freeze for up to 4 months. Thaw frozen buttercream overnight in the refrigerator, then bring to room temperature (gently reheat in the microwave in 20-second bursts if needed). Beat the buttercream on low speed until smooth before applying to your cake.
Videography by Jordan Mung
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