Easy Swiss Meringue Buttercream
My preferred cake filling is chocolate ganache but damn Swiss Meringue Buttercream really brings its game when you want something light and not too sweet. When I first heard of this delicious filling it was mostly negative. People too scared to even attempt making it because it relies on a successful meringue to occur. But I am hear to tell you that it is EASY and it is pretty quick. Sure there are some things that can go wrong but you can always rescue a SMBC. Oh did I mention that? It is frequently referred to as SMBC (sometimes even SMB) across the internet.
If you follow my recipe and pay attention to my pro-tips you will have a delicious SMBC in no time. Once you have perfected the base flavour of vanilla you can start experimenting with flavour combos. I am a BIG fan of musk flavour, followed closely by Salted Caramel.
SWISS MERINGUE BUTTERCREAM RECIPE
10 oz liquid egg white
15 oz sugar
pinch of sea salt
20 oz unsalted butter, room temp
1/4 cup vanilla extract
Place egg whites, sugar and salt in a heat resistant bowl. Whisk together.
Heat the mixture, constantly whisking, over simmering water until the mixture reaches 72 degrees Celsius.
Return the bowl to mixer and with a whisk attachment beat on HIGH for 10 minutes, or until cool and forming stiff peaks.
Switch to paddle attachment.
Mixing on a low speed, gradually add small amounts of butter, until all butter is included and mixture thickens.
Add vanilla on a low speed until combined.
Add any flavour variations.
Pro-tips for making SMBC
Wipe ALL tools with clear vinegar on paper towel. This will remove any oils that may spoil the meringue.
Use liquid egg whites from a carton if you don't want to waste egg yolks.
Use a candy thermometer to ensure you reach at least 72 degrees Celsius or 160 degrees Fahrenheit. This is the temperature at which any bacteria in the eggs will be killed.
When whisking the meringue set a timer for 10 minutes and walk away. Trust me. It will be fine.
If you can hold your meringue in it's bowl upside down for a minute - it is done.
Ensure butter is a room temp otherwise you will have butter chunks. Nobody wants that.
Always add the vanilla. It sets the flavour to neutral so you can build from there - or just enjoy the delicious vanillaness of it.
Some fresh fruits and other flavours will not incorporate well. Test with a small amount ahead.
How to save SMBC
It is possible that your SMBC will become soupy or may curdle. Generally it is a temperature thing but it is always fixable. I have always relied on the encouraging words of The Brewer and the Baker for remedying my SMBC. So pop over there and take a look. Super easy instructions on how to fix a runny or a curdled Swiss Meringue Buttercream.