Remove mixing bowl from heat and dry the bottom of your bowl. If this is your first time making Swiss Meringue Buttercream I recommend reading through the post or watching the video (below) before beginning. butter separating from liquid. Thanks!!!!! Sorry if this was asked already . It’s also a good idea to pay attention to the temperature of your butter. At this point, softened butter is popped in piece by piece and then, and you leave it to mix on low for a bit. If frozen, bring to room temp and beat with paddle attachment on low speed until it is smooth again…..3 to 5 minutes.

Swiss meringue buttercream is less sweet and is made primarily of granulated sugar and egg whites (which we will use to make our meringue), and butter. It's fine, and I don't have to wait for it to come to room temp to use it the next morning. I have googled this to death and need some answers to some questions about swiss meringue buttercream and fondant. I am not sure how making it in the stainless bowl then transferring it would work. *Chocolate – Add 3 cups (600g) of bittersweet chocolate, melted, to a batch of buttercream, *Fruit flavors – Add 1 to 1 1/2 cups reduced fruit puree, preserves or curd per batch, *Nut Butters, Cookie Butters, Caramel- Add 1 to 1 1/2 cups per batch, *Boozy – Add 1/4 – 1/3 cup flavored liqueur such as Bailey’s, Champagne, or Amaretto per batch.

This recipe can be halved or doubled. Hello ladies, yesterday I delivered a 3 tier fondant cake using this icing. Swiss meringue buttercream is too buttery. If you’ve ever made my meringue cookies before, this step should be familiar to you. Your email address will not be published.

Enter your email below and receive a weekly update of new video tutorials, recipes and more. It might curdle or look lumpy but that’s ok. Keep mixing. Taste, then add a touch more if desired. I really thought this would be my go to frosting, but if it just absorbs in the cake…I gotta go back to American buttercream…I had no problem making it…just the exectution as far as under fondant. Weigh out egg whites and granulated sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F. Make sure that you are using a saucepan that your mixer bowl can fit in without touching the bottom of the pan or touching the water.

This aspect of Swiss meringue buttercream though, is one of perks of using it for layer cakes. Hello ladies, the cake came out fine but I️ now know to tefeigerate prior laying down my fondant. Let me know if this post helps you out next time you make it, and if you need any more help, DM me on Instagram. Beat on medium/high until smooth and thick. Please refer to my privacy policy for more information. I really think I screwed that cake up. Sometimes during the process of adding your butter, the buttercream might break down and take on a curdled appearance.

After about 15min (after the point of mixing) the buttercream shrunk in volume and it became hardened/super stiff.

This recipe is great for using under fondant. Thanks so much (both to tara for posting and every one for the helpful advice) I had the same question and also the same request from a client about no traditional buttercream. The light, silky texture and perfectly sweet flavor blew me away.

Stir in vanilla extract or other flavoring and any food coloring, if using. The thing that I love most about it is its silky texture. When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue. Can I make Swiss meringue buttercream in advance? By Thoroughly clean and dry the bowl of a stand mixer. Would you be able to make SMB ‘softer’? I have had issues working with fondant over room temp SMBC (adding decor, etc), so that's why I keep it as cool as I can. Also I know say just freshly made SMB you keep it in the fridge but once you take it out its like butter and needs to be whipped again to get the smooth fluffly finish, but what happens when its on the cake and left in the fridge?