Swiss Buttercream

Swiss buttercream is a meringue buttercream based on Swiss Meringue. Swiss meringue heats the egg whites over steam to make a more stable emulsion.

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Planning

  • Prep Time:

    20 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    1 hour

  • Servings:

    12

Preparation

  • Materials

    Stand Mixer with Whisk and Paddle
    Hand Mixer
    Pot and Bain Marie (If you don't have a bain marie, you can use a mixing bowl. Make sure it fits over the water without touching it.
    Mixing Bowl
    Hand Whisk
    Spatula

  • Prep

    Set eggs out to bring to room temperature.
    Set the butter out to soften it to a cool room temperature (65F-70F)
    Wipe the mixing bowl, bain marie, and utensils with alcohol or vinegar
    Separate the eggs and store the yolks in an airtight container in the refrigerator.
    Strain the egg whites and place in the bain marie
    Put the bain marie and set on the countertop for 1 hour to dry.
    Preheat the oven to 225F and warm stand mixer bowl and utensils just enough to take the chill off.
    Boil water in the pot or double boiler on the stove

  • Oven/Stove

    This method semi-cooks the egg whites on the stove which pasteurizes the egg whites. That's why this is a preferred method for those who are concerned about consuming raw eggs.

  • Shopping List

    Eggs, large
    Granulated Sugar
    Confectioner’s Sugar
    Cream of Tartar
    Vanilla Extract
    Butter

Ingredients

  • Swiss Meringue

    Egg Whites 110g (4 large eggs)
    Granulated Sugar 200g (1 cup)
    Confectioner’s Sugar 16g (2 tbs)
    Cream of Tartar 3g (½ tsp)
    Vanilla Extract 10g (2 tsp)

  • Swiss Buttercream

    Butter 226g (16oz or 2 sticks 8oz each)
    Granulated Sugar 4 tbsp

Steps

  • Swiss Meringue

    STEP 1: Reduce the pot of boiling water to a simmer.

    STEP 2: Put the egg whites in the bain marie and place the bain marie on the pot over the steaming water. Start whisking immediately.
    Do not let the bowl touch the water or come too close.

    STEP 3: Whisk egg whites  moderately until warm, clear, frothy. Test the temperature with a finger tip. The egg whites should be warm to touch.

    STEP 4: When the egg whites are frothy whisk in the cream of tartar.

    STEP 5: As the egg white start to get some body and fullness starting to develop, slowly whisk in the confectioner's sugar 2 tbsp at a time. Let each portion dissolve before adding the next. Make sure all of the sugar is dissolved. It should feel warm with no grittiness from sugar.

    STEP 6: Whisk in the granulated sugar little by little making sure each portion is dissolved before adding more. Keep testing for warmth and grittiness.

    STEP 7: When all of the sugar is fully incorporated and dissolved, transfer the egg whites to the stand mixer and whip on medium (Level 5-6 on a KitchenAid). Increase speed gradually to high (Level 8) on a Kitchen Aid) until you reach a soft peak.

    If your goal is a soft peak, your meringue is ready. If you want a form peak...

    STEP 8: Increase speed to high (Level 10) and continue whipping to a firm peak. This could be 1 to 5 minutes. Keep a close eye on it so as not to over whip it.

  • Swiss Buttercream

    STEP 1: Cream the room temperature butter with 4 tbsp of granulated sugar in the mixer.

    STEP 2: Gently mix the butter into the meringue 1 tbsp at a time with the mixer on low. Mix in each tbsp before adding another.

    STEP 3: After all of the butter is added continue whipping on low to medium low until it all comes together into a smooth mixture.

Notes

BUTTER
Make sure the butter is at a cool room temp of 65F-70F
Make sure the other ingredients match the butter at 65F-70F before combining.

If after you add the butter to the meringue it does not look right, or like it is not coming together that's ok. Just keep whipping gently on low to medium low until lit comes together. This could take 5-10 minutes.

RATIOS
The ratio for Swiss meringue is 4 egg whites to ¾ C sugar.

FLAVORING
Use quality extracts and pastes for flavoring.

COLORING
Use gel food colors on this meringue. Add when you reach a soft pack.

DECORATING
Use Swiss meringue to decorate cakes, pies, cupcakes. Top with sugar sand, funfetti or pearls for a festive look. This whipped cream will hold up for a little while, but will begin to lose consistency so don’t leaving it sitting out for long.

PAIRING
Swiss meringue pipes beautifully. This makes it a good choice for  cakes, cupcakes, and pies.

It can be used for baked crisp meringue confections or as baked meringue on a pie.

Brulée the edges for a decorative effect.

Whip Swiss meringue with butter for a Swiss buttercream frosting. Swiss buttercream is among the silkiest and smoothest buttercreams.

SERVING
The meringue is best applied to desserts immediately. If not to be eaten immediately, dress the dessert with it and chill the dessert in the refrigerator. Do not leave it setting out on the counter.

The tips of the meringue can be browned with a kitchen torch for a lovely visual effect.

STORING
The meringue will keep in an airtight container in the refrigerator up to a week or in the freezer for 3 months.

STRAINING THE  EGG WHITES
Another way to improve the quality of egg whites is to strain them. Pour egg whites through a strainer into a bowl. Egg whites contain a lot of water which is not what you want. The thin content that goes through the strainer - throw it away. It is mostly water. The thick part put into a clean bowl and this you use. I also like to pick out the tiny white pieces for a smoother consistency.

DRYING EGG WHITES
Here are some methods for drying egg whites:

1) IN THE REFRIGERATOR
Age the egg whites in refrigerator 2 days in ceramic dish covered with plastic. Poke some small holes in the plastic with a toothpick. When you are ready to use, remove the egg whites from the refrigerator and set the bowl on the countertop for 1 hour prior to using.(not more than 2 hours).

2. ON THE COUNTERTOP
Set the egg whites in an open bowl on the countertop at room temperature for 2 hours.

2) CLEANING PREP FOR  EGG WHITES
Wash your hands thoroughly with dish detergent - even if they are clean and dry them well with a dry towel, not even slightly damp. Rub down your hands and all bowls and utensils with either vinegar or strong alcohol. This will get rid of any oil or moisture that may be imperceptible to us, but not to the egg whites.

WARMING BOWLS & UTENSILS
Warm the mixing bowls for the egg whites (1 regular & 1 stand mixer bowl) and the two whisks in the oven - only about 30 seconds before use to remove the chill.

CLEANING SYRUP FROM KITCHENWARE
Boil water in your syrup pot. Put any utensils in the boiling water. The syrup will dissolve and you can pour it out with the hot water. Rinse immediately in hot water to ensure all residue is washed away.

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