Swiss meringue is not very difficult to make and contains only a few basic ingredients and might need some time.
There are a few nice things you can make with this sweet treat to make the final product tasteful.
And not just tasteful but also more enjoyable for those who love to experiment with different types of dishes. So let’s take a look at how to make this special type of meringue.
When you plan to use Swiss Meringue buttercream, try to make it that same day you are going to use it for the best results.
As it is with any buttercream, Swiss meringue buttercream will also melt when exposed to too much heat, say over 80 degrees.
It is also possible to make Swiss meringue buttercream in advance and can be left for 2 to 3 days at room temperature. You may also leave it in the refrigerator for up to two weeks, and it will still be usable for your purpose.
You can easily freeze the Swiss meringue buttercream for up to six months, just bring it to room temperature. You can then re-whip the Swiss meringue buttercream until it is soft and fluffy again before you use it.
When you store Swiss meringue buttercream, make sure that you keep it in a container that can be properly sealed.
Swiss meringue is stable and can very easily be used as a base under fondant, and it is good to refrigerate the cakes before covering.
When you want to make different flavored buttercream like chocolate just whip some cocoa powder in at the end. You can get the same results with most colorants and flavors to make some interesting colors and flavors.
Many people prefer to make the Swiss meringue buttercream without any flavors added to not interfere with the cake recipe and taste. In that case, you will have only 3 ingredients, egg whites, sugar, and unsalted butter.
How To Make Swiss Meringue Buttercream
Follow the next instructions exactly to get the desired results for a light and fluffy Swiss meringue buttercream, and this is the only method.
- Put the sugar together with the egg whites in a standard mixing bowl.
- Place the bowl on a lightly simmering pot of water; the water should not touch the top bowl.
- Use a whisk and whisk lightly while it is on the heat until the sugar is completely dissolved in the mixture. You can feel with your fingers to make sure there are no sugar granules.
- Now you can remove it from the heat and attach it to the mixer with the whisk attachment. Whip at high speed for about 10 to 15 minutes or until you have stiff glossy peaks.
- Make sure the meringue mixture has cooled down to room temperature while it is whipping. If it is not cooled down, put in the refrigerator until it is cooled down.
- When it is at the desired temperature, put the bowl back in the mixture and set it to medium/low speed.
- With the whisk attachment, you can turn it on, and while it is whipping, you can add the butter cubes, a little at a time.
- Keep on whipping until you reach a silky and smooth consistency with the meringue buttercream that looks nice and feels soft.
- Now you can add the vanilla and salt and with the speed settings at medium/high whip until it is white and fluffy. The buttercream should not taste buttery, and if it is not white, add a little bit of violet food color gel.
- Depending on the butter you use, it might have a bit of a yellow tint, but if you want to use other colors, you can add it now.
Swiss meringue buttercream does not require a lot of ingredients to provide you with a nice frosting.
- Caster sugar – 300 grams
- Egg whites – Use 4 large eggs
- Soft unsalted butter – 400 grams cubed or chopped
- Vanilla extract – 1 teaspoon
With your newfound knowledge, you should go ahead and make some great recipes to try it out. Experiment with many different colors and flavors and try them with your loved ones – they will love it.
An important point to remember is that this is just a basic recipe and can be changed to your liking.