SMBC| SWISS MERINGUE BUTTERCREAM |HOW TO MAKE SWISS MERINGUE BUTTERCREAM

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and provides a different flavor.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar adds a richer flavor.

Wipe tools and equipment with fresh lemon or vinegar to ensure a grease-free process.

In a glass bowl, add egg whites and granulated sugar and mix until combined.

Set the bowl over a double boiler and heat up to 160°F (71°C) to pasteurize the eggs and dissolve the sugar, ensuring the bowl does not touch the water.

Check for consistency using a sugar thermometer or by dipping a finger into the mixture; it should be hot to touch with no gritty feeling.

Transfer the hot mixture to a stand mixer and whisk for up to 15 minutes, starting at medium speed and increasing to high after five minutes.

Add cream of tartar after five minutes of whisking to help stabilize the meringue and increase its volume.

After 15 minutes, the meringue should form stiff peaks and remain stiff when tested with a spatula; let it cool for 10 minutes.

Return to the mixer on slow speed and gradually add sifted icing sugar, then increase the speed to fully incorporate it into the meringue.

Add unsalted butter a bit at a time while mixing on high speed until fully incorporated; scrape the sides of the bowl to mix well.

Add two tablespoons of vanilla extract, or eyeball it as preferred, and switch to a paddle attachment to mix on slow speed until smooth and to remove air bubbles.

Test the stability of the buttercream by piping it on a plate; if it's too hot, consider making it at a cooler time of day.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens