Swiss Meringue Buttercream

Swiss Meringue Buttercream

I love old-school cake, those decorated with strips of oily buttercream and some colourful piping gel, making shapes like cherry, flowers or just some random designs. Interestingly, I always thought I tasted peanut in the cream, I thought they might have added some peanuts to it but I didn't manage to bite any peanuts bits. So I never really understand where does the taste comes from.

The first buttercream I tried to make is the old school type, simply whisk together butter and sugar. Wow surely those are some oily cream! Can't bear to eat much of it, more for decoration than for consumption. Then I heard about making it lighter by using egg white, and cutting the risk of Salmonella contamination by heating the egg white to 71C. 

Surprisingly, I got that peanut fragrant in my cream! No way I am adding any peanut or peanut oil, so where does the fragrant comes from? That remains a mystery to me.

The cream, so smooth and silky, I am trying hard not to lick my balloon whisk when taking the photo. Adding the meringue certainly help with reducing the oiliness. I didn't have any luck making stabilised whipped cream, it always weep and not to mention piping it. Finally, I am glad I found some cream that I can use to decorate my cakes!

Swiss Meringue Buttercream

  • 2 egg white
  • 75g sugar
  • 100g butter, cut into cubes
Cooking Directions
  1. Heat up egg white and sugar (over gentle heat) until sugar melted or until 71C if you are concerned about Salmonella. Stir constantly.
  2. Whisk the mixture until thick and ribbon stage.
  3. Reduce the speed of whisking to low, then add in butter cube by cube.
p.s. If the cream separate/ curdled, simply take out 1/4 of it, gently warm it up, and add to the rest in a slow stream while whisking at low speed.


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