Swiss meringue buttercream
Question. What is swiss meringue buttercream?
Answer. Swiss meringue buttercream is a type of meringue buttercream just like Italian meringue buttercream. The only difference is the way the sugar is cooked. It's a buttercream that keeps very well in hot summer weather. This makes it ideal for cake decorating, eg, making border shells, etc. Similar products (without the fats) are Italian meringue and French meringue.
Swiss meringue buttercream terminologies
In this lesson you will be introduced to the following terminologies;
- Mise en place
- Swiss meringue
- Emulsified shortening
- Stiff peak
- Softened butter
- The texture of this buttercream has an excellent consistency that holds very well on hot summer weather.
- Beat the heated egg whites to stiff peak and also until the meringue has cooled to ?? deg. C. Once at ?? deg. C. you then can add the chunks of butter one at a time.
- To speed up the cooling you may wet a cloth with ice water and hold it under the mixer bowl, while whisking the meringue.
- Make sure the butter has softened is at room temperature before adding it to the egg white/sugar mixture.
- Heat egg whites with the sugar and the glucose to ?? deg. C (??? deg. F). The purpose of heating the egg white/sugar mixture is to melt the sugar and also to kill any bacteria that might be present in the egg whites.
- Add the softened butter first (soft but not runny) then the shortening, never the other way around.
- If the butter cream has curdled or is very liquidy after adding the butter, do not worry. Simply continue whisking until it comes together to desired consistency.
- If you want to practice cake decorating, use both butter and shortening or follow the recipe in the video. If you are making a dessert for your family, omit the shortening.
- Best shortening to use is a high ratio shortening.
- Using only butter in your buttercream will not hold well in hot weather.
Storing the buttercream
This buttercream keeps well in the hot summer months. It can be kept in the refrigerator for 1 week or can be frozen until needed.
How to know when the buttercream is ready?
More info on mixing methods or techniques used in french pastry
About our recipe tables
Sample recipe table
All the recipes in our course are given by weight and percentages. The advantage of having a recipe in percentages is of extreme importance. You can alter the size of the recipe to any size you wish, and most importantly you can make recipe comparisons to notice the effects of ingredients between recipes.
What is your cost of making Swiss meringue buttercream
If you would like to know what your cost is to making swiss meringue buttercream please follow this link.
Please follow this link in order to view our recipe and step-by-step video instructions on how to make the perfect swiss meringue buttercream every time