I'm not a big fan of cupcakes frosted with buttercream as they are just way far too sweet for my liking. However, when the need arises, I'll use the Swiss Meringue Buttercream (SMBC) recipe below shared by a friend to frost cakes and cuppies.
Unlike buttercream, SMBC does not use as much sugar and butter, yet is more stable and does not melt as easily in our hot weather. So it is my go-to frosting whenever the need arises.
Swiss Meringue Buttercream (SMBC)
makes 20 small cupcake frostings
1 egg white
85g unsalted butter (removed from fridge and cubed just before starting to warm the egg white and let it come to room temperature)
1/2 tsp vanilla extract
1. Place egg white and sugar in a large heatproof bowl and heat over a pan of simmering water, whisking constantly until the sugar has dissolved and the mixture is hot to the touch (about 70C).
(Note: Egg whites in buttercream is safe for consumption when they are heated up to 65C)
2. Remove from the heat and place the bowl over a pan of cool water. Beat the meringue on medium speed until foamy. Increase speed to medium or medium-high and beat until the meringue has cooled and becomes thick and shiny and reaches stiff peaks. (If the meringue is still warm, reduce the speed to low and continue to stir until completely cooled.
3. Add the butter, cube by cube to the meringue, beating at low speed until smooth. (The meringue will curdle. Just keep adding butter and beating and it will become smooth and fluffy).
4. Add in vanilla extract and continue to beat till well incorporated and the frosting is smooth and fluffy.
5. The frosting is ready for use.
- Different food colouring can be added to the SMBC and then whisk to incorporate.
- SMBC can be stored in an air-tight container and left at room temperature overnight; left in the fridge for 3 weeks and stored in the freezer for up to 3 months. If chilled or frozen, thaw in the fridge and bring to room temperature before whisking to buttercream consistency before use.
- SMBC can be used to frost cakes/cupcakes in advance and left in an air-conditioned room. The buttercream will not melt.
- SMBC should be consumed at room temperature.
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Good luck for many more!! Keep posting. A nice post to have started off with.ReplyDelete
Thanks, Uthara. :)Delete
Can i check which brand of butter did you use? Your SMBC is very white!ReplyDelete
Thanks Jane. I use President butter. :)Delete
If adding Color , best to scoop up some of the meringue before butter is added. Add Color to the meringue and whip mix into final product. It mixes better that way.ReplyDelete
Hi, Thanks for sharing your tips for coloured SMBC! :)Delete