#Utterly smooth utter cream how to

Swiss meringue buttercream frosting is all about learning itвЂ™s basic rules and once you do, thereвЂ™ll be no stopping you. While it may look or sound complicated it really isnвЂ™t.

Stand mixer or handheld electric beater:В I find a stand-mixer best since you do need to be beating for quite some time and it will allow you to have your hands free.

Candy thermometer or instant read thermometer:В While not absolutely necessary, itвЂ™s useful for making sure your eggs have definitely reached a safe to eat temperature.

Balloon whisk:В You will need to be constantly, though not vigorously, whisking the meringue with this.

Heat proof bowl:В This will sit over your saucepan of simmering water.

Saucepan:В YouвЂ™ll use a saucepan to simmer some water.

Salt:В A little salt is always great for balancing flavours, even in desserts.

You can find out more about flavouring SMBC later in this post. DonвЂ™t use essences which are synthetic flavourings.

Vanilla extract:В This SMBC has vanilla added to make it a vanilla Swiss buttercream.

Use unsalted butter so that you control the salt level and real butter, no margarine or replacements.

Butter:В The third main component is butter and you could make SMBC with just these top 3 ingredients.

DonвЂ™t use icing / powdered / confectioners sugar.

Sugar:В You want just white granulated sugar for this recipe вЂ“ even better if you use caster (superfine) sugarВ as it dissolves quicker.

You can use up your yolks in some pastry cream.

Eggs:В For this recipe, you just need the egg whites, from fresh eggs, and itвЂ™s best to weigh them to get the right amount.

There are just 5 ingredients in this luscious, vanilla Swiss meringue buttercream and you likely have them all on hand right now.Дetailed quantities and directions in the recipe card below. Adding just a little vanilla goes a long way and will tame that butter flavour. My buttercream uses less butter than many recipes so while you can taste the butter, it doesnвЂ™t taste like youвЂ™re eating a stick of it. Since Swiss buttercream is mainly egg whites, sugar and butter it does have a buttery flavour. I promise, if you follow this guide, youвЂ™ll have no troubles. This post will give you all the tips you need to make a perfect batch of Swiss meringue buttercream and includes troubleshooting for any pesky little issues that may (or may not) pop up. This mixture is whipped up to stiff peaks. It starts with sugar and egg whites being heated together (only for about 5 minutes) until it reaches a temperature whereby the eggs are safe to eat. It also has a more buttery flavour than other buttercreams. ItвЂ™s smooth, a little more stable than other butter based buttercreams and not as sweet as most.

Swiss meringue buttercream is a meringue based buttercream вЂ“ thatвЂ™s to say, itвЂ™s made in two stages, starting with the meringue first, to which butter is added until you have a thick, whipped, creamy buttercream.

#Utterly smooth utter cream how to

How to store SwissВ meringue buttercream.

How do I make my Swiss meringue buttercream white?.

How to smooth Swiss meringue buttercream.How to thicken Swiss meringue buttercream.Table of contents or skip straight to the recipe