Swiss Meringue Buttercream or SMBC

  • Serves: Makes 8 cups or enough to fill and crumb coat two, 9 x 2-inch round cakes, each consisting of two layers of filling and three layers of cake; or 24 cupcakes with swirls
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Variations: Swiss Meringue Buttercream Flavored with Jam or SMBC; Caramel Swiss Meringue Buttercream or SMBC; Caramel Mocha Swiss Meringue Buttercream or SMBC; Chocolate Swiss Meringue Buttercream or SMBC; Cream Cheese Swiss Meringue Buttercream or SMBC; Lavender Swiss Meringue Buttercrem or SMBC; Mint Swiss Meringue Buttercream or SMBC; Mocha Swiss Meringue Buttercream or SMBC; Peanut Butter Swiss Meringue Buttercream or SMBC; Praline Swiss Meringue Buttercream or SMBC; Raspberry Swiss Meringue Buttercream or SMBC; Strawberry Swiss Meringue Buttercream or SMBC

Our Ultimate Fresh Strawberry Butter Cake or UFSBC. Baked as a mini-caked and filled with sliced strawberries. Iced with Swiss meringue Buttercream or SMBC, Strawberry Variation. Topped with strawberries.


Our Chocolate Ombre Cake

This heavenly recipe is one of the world's most versatile buttercream. It is buttery, smooth and not too sweet and perfect to use for tiered and sculpted cakes because it is a nice, stable filling. It can be flavored very easily, and we show you how with multiple creative variations. We also show you how to tint it. Let it come to room temperature in order to get it's full sumptuous impact when consuming it. It holds up well when used with our Sinful Chocolate Cake Recipe or our Chocolate Ombre Cake.
FROSTING, ICING, ETC RECIPE HELP

Sarah's
Secrets

Before you begin this recipe, clean all utensils and equipment thoroughly with a paper towel moistened with lemon juice.
This eliminates any grease or oil that may prevent the meringue from whipping to its proper volume and consistency.

INGREDIENTS
2 3/4 cups plus 3 tablespoons (20 ounces) granulated sugar
1 1/4 cups (10 ounces) egg whites or pasteurized egg whites in liquid form
2 1/2 cups (5 sticks; 20 ounces) unsalted butter, cubed and softened
1 to 2 tablespoons pure vanilla extract

INSTRUCTIONS
1. In the bowl of a standing mixer, thoroughly whisk together sugar and egg whites.


2. Set the bowl over a pot of boiling water. Whisking constantly, heat the mixture until all of the crystals have dissolved and the mixture is hot. Be careful not to cook the eggs.
NOTE: For salmonella safe egg whites, use pasteurized. If using fresh egg whites with sugar, the mixture must reach whites 160 degrees F for a few seconds.


3. Put the bowl back in the mixer fitted with a whisk attachment.
Beat on high speed until the egg whites form stiff peaks when the beater is lifted and the bottom of the bowl comes to room temperature, taking about 10 minutes.


4. Stop the mixer and replace the whip attachment with the paddle attachment.

5. Set the mixer to low speed and add the butter, a few cubes at a time. When the butter is incorporated, turn the mixer to medium speed and beat until fluffy.


6. Set the mixer to low speed and add the vanilla.


7. Once the vanilla is incorporated, scrape the bowl and continue to mix on medium speed until you have a smooth, creamy texture.
If the buttercream is too liquid, refrigerate until completely cold and stiff, then rewhip.
SHORT CUT TRICK: If the buttercream being too soupy, run ice cubes around the base of the mixer bowl.
keep the ice cubes moving and, like magic, the buttercream starts to come together.


STORAGE
You can use the buttercream immediately, store in an airtight container at room temperature for up to two days, or refrigerate it in an airtight container for up to ten days.
SARAH SAYS: I recommend refrigerating Swiss Meringue Buttercream at all times.

After you refrigerate the buttercream, you need to reconstitute it before you can use it. Heat 1/3 of your buttercream in the microwave until it is warm to the touch. Place the remaining 2/3 in the bowl of a mixer and beat on medium speed. Add the warmed buttercream and beat until it is creamy.

Vanilla SMBC:

Cupcakes and photo by niky © Sarah Phillips

Cupcakes using 1234 Yellow Buttermilk cake and Swiss Meringue Buttercream frosting. Gumpaste flowers and buttercream leaves
Gumpaste butterfly.

TINT 
1. After mixing, add in a few drops food coloring. We prefer AmeriColor gel paste food coloring.

2. Mix on low until the frosting is uniform in color.

VARIATIONS
Swiss Meringue Buttercream Flavored with Jam - Cherry and Blueberry Variations

Caramel

Caramel Mocha

Cream cheese: Add 1 cup (8 ounces) softened cream cheese.

Chocolate: Add 1/2 cup (4 ounces) of melted and cooled semisweet (58%) chocolate in a steady stream while mixing on low speed until combined.
The chocolate must be cooled to about 100 degrees F, otherwise the buttercream mixture will melt.

Chocolate SMBC used as frosting in the Gluten Free Buche de Noel Tutorial

Lavender

Mint

Mocha: Add 1/4 cup (2 ounces) of cold strong coffee and 1/4 cup melted and cooled semisweet (58%) chocolate (2 ounces), each in a steady stream while mixing on low speed.

Praline: Add 1/2 cup (4 ounces) of praline paste in small additions on low speed. Once incorporated, turn your mixer to high speed for one minute.

Peanut Butter:  Add 1/2 cup SMOOTH peanut butter in small additions on low speed. Once incorporated, turn your mixer to high speed for one minute.

Raspberry: Add 1/2 cup (4 ounces) of seedless raspberry puree.

Strawberry: Add 1/2 cup (4 ounces) of strawberry puree or sieved strawberry preserves, after adding in the vanilla extract.  
a. Strain the strawberry puree or preserves

b. Beat n the vanilla from Step 6, above.

c. Add in the strained strawberry preserves. Mix on low to combine.

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