SWISS MERINGUE BUTTERCREAM TUTORIAL

 If you were to look in my fridge right now,

you would see containers of egg whites, egg yolks and Swiss Meringue Buttercream.

Macaron Mania has certainly hit this house.

If you want to make Macarons . . .

 you will most likely need to make Italian or Swiss Meringue Buttercream.

They were made for each other!

It’s smooth and creamy deliciousness, and you should head to your kitchen and

whip some up.

The first thing you’ll  want to do, is cut 3 sticks of butter into small pieces.

Cut the butter while it’s cold, and it will be much easier on you!

Let the butter come to room temperature.

Important: 

Don’t let it get so soft . . . that those little cubes melt back together again.

Grab some good Vanilla and any Oil flavorings that you will add in the end.

Set a pan of water on your stove, and bring that water to a simmer.

side note . . . my pans have seem better days.

Combine the room temperature egg whites, salt and sugar in a mixing bowl.

Whisk together until combined.

I use the bowl of my KitchenAid Mixer.

Make sure whatever bowl you use, fits easily on top of the pan . . . with the simmering water.

Like this.

Continually beating with a whisk, heat until the egg whites are hot and all the sugar is dissolved.

The temperature should be about 140 degrees.

It’s a workout for your upper arms!

Scrape the sides of your bowl every now and then, to make sure all the sugary grains are included.

If the sugar is not completely melted, your final product will be grainy!

Here’s a great way to know if the sugar is all dissolved.

Stick your fingertips down in the mixture, and rub them together.

Can you feel sugar grains?

Is it nice and smooth?

If it’s not . . . keep whisking.

If the sugar is all dissolved, then remove the bowl from the heat and place it on your stand mixer.

You can also use an electric Hand Mixer as well.

If you have a KitchenAid, then use the Wire Whip Attachment.

Whisk on medium speed until the meringue is stiff and glossy. (not dry)

like this . . .

The meringue will be white with a bright sheen, and very sticky!

Put the bowl back on the mixer, and attach the paddle instead of the Whisk attachment.

On medium speed, add the butter one or two cubes at a time. 

Important:  Make sure that the bowl is cool, or you will melt your butter.  BAD.

Just keep adding that butter slowly, until it’s all gone.

After you have added all the butter, the mixture will appear curdled, watery, broken, SAD.

Don’t Despair!

Keep beating . . . Keep beating . . . Keep beating.

It will all come together sooner or later.

At this point, when it has beautiful Whipped, Creamy, Dreamy, smooth appearance . . .

Add your flavorings, like Vanilla or flavored oil.

I added Raspberry Oil and Madagascar Vanilla.

Taste it . . . it’s delicious!

Use it to frost cakes, cupcakes, cookies, or fill Macarons.

NOTE:  Don’t throw out what you don’t use, it keeps very well in the refrigerator.

Simply bring it back to room temperature, and whip it again before you use it.

I made little Banana Nut Cupcakes and topped them with my leftover Swiss Meringue Buttercream.

So good.

 

 

SWISS MERINGUE BUTTERCREAM

4 oz (1/2 cup) egg whites
8 oz ( 1 cup) granulated sugar
12 oz (3 sticks) unsalted butter, cut into cubes
Pinch of salt

  1. Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.
  2. Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure!
  3. Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky!
  4. Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.
  5. Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has broken and failed you, looking watery and separated like curdled milk. Continue mixing, it will all come together, I promise!
  6. Increase speed to high, and beat until smooth.
  7. Add flavorings of your choice and tint with coloring paste
  • Laura - March 7, 2011 - 10:30 pm

    I had my first macaron two weeks ago. I didn’t understand the hype behind them until then. It was a passion fruit flavor and tasted amazing. I might, just might have to try making them. You have given me some confidence in taking the chance.ReplyCancel

  • Joelle - March 8, 2011 - 1:39 pm

    I think I need that banana nut cupcake recipe!!!! They look so delicious.ReplyCancel

  • Steph - March 8, 2011 - 9:28 pm

    LOVE Swiss meringue buttercream. However, I’ve never heard of anyone having success making it with a hand mixer. Your cupcakes look delicious!ReplyCancel

  • Leah - October 2, 2011 - 4:51 pm

    I made this yesterday and used it to top off organic chocolate cupcakes. This is the first time I have tasted/made butterceam. I out in 1 and 1/4 teaspoon of real vanilla extract. Is it supposed to taste like butter? Mine didn’t taste too much like butter but there was a slight buttery taste. I don’t know if I did something wrong, or if it is what buttercream is supposed to taste like. Other wise it was very smooth and airy. Thanks for the recipe!
    -LeahReplyCancel

    • Jonna - October 3, 2011 - 1:28 pm

      Hi Leah,

      You had the same response as I did, when I first made Buttercream……real Buttercream Frosting. It does have a taste of
      butter, and looks and feels like smooth butter. Some really like this type of frosting. I still prefer Cream Cheese Frosting!
      JonnaReplyCancel

  • Michelle - November 17, 2011 - 12:47 pm

    Will this be enough frosting for a 13×9″ cake?ReplyCancel

  • Donna - January 15, 2012 - 10:40 am

    I am very interested in giving this recipe a try but I might have a problem. My Stand Mixer does not have either the whisk or the paddle attachments and apparently none are even available based on my call to the company. Is there any possibility for me to make this icing without either of these attachments? I have a stand mixer with beaters and cookie dough hooks or the hand mixer with the basic beaters. I hope you have some good news for me. thanksReplyCancel

    • Jonna - January 15, 2012 - 4:00 pm

      Hi Donna,

      I’ve actually never made swiss buttercream without my stand mixer and attachments.
      I do believe that it could work, but you will be beating for a good long time.
      It’s all the whipping of the butter and the beating with the paddle that produces this ultra smooth Buttercream.
      If you have some good arm muscles….go for it! Let us all know the results.

      JonnaReplyCancel

  • Amanda - February 6, 2014 - 9:34 am

    Do you think this would hold it’s consistency well for a rosette or petal cake?ReplyCancel

    • Get Off Your Butt and BAKE - February 8, 2014 - 4:09 pm

      Hi Amanda,

      This buttercream is quite smooth and soft.
      Perhaps you could add extra powdered sugar for the petals.

      JonnaReplyCancel