by Katherine Walton on May 18, 2022 37 Comments
This is my Swiss Meringue Buttercream recipe with a Walton Twist. If you are familiar with my content on my Instagram account which you can see here you will know that I like to challenge new ideas on the way traditional recipes are made.
I make my Swiss Meringue Buttercream recipe a little different to how a traditional recipe is made. The main difference is that I beat the butter separately and then I add the Swiss meringue to the beaten butter and mix them together at the end. You can watch my full step by step how to video of my Swiss Meringue Buttercream recipe bellow. Swiss Meringue Buttercream – Full Step by Step Guide
How are the ingredients measured in this recipe?
In this recipe and in all of my recipes I provide all ingredients in grams and in mL (millilitres) where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of scales where applicable to measure ingredients to achieve exactly what the recipe intends.
What is caster sugar and can I substitute it in this recipe?
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar and confectioners’ sugar. You may replace the caster sugar with standard granulated white sugar in this Swiss Meringue Buttercream recipe as the sugar is dissolved in the egg whites when cooking.
What does cool temperature but soft butter mean?
The butter must be cold to the touch but soft. That means you should be able to press with your finger and make an indentation. If the butter looks like it is melting or too soft, you can put it back in the fridge until it feels cold to the touch again and firms up a little bit. Five minutes should suffice.
How to separate egg whites from egg yolks?
It is best to separate the egg whites from the egg yolk when the eggs are cold. Then leave the egg whites in a bowl covered to bring to room temperature.
Do I need to use a food thermometer?
I recommend the use of a digital food thermometer in order to know if the temperature of the egg whites and sugar has reached 74 degrees Celsius (165 Fahrenheit). Egg safety guidelines state that bacteria such as Salmonella is killed when eggs are heated to 74 degrees Celsius (165 Fahrenheit).
How to store this Swiss Meringue Buttercream and what is its shelf life?
This frosting can be kept at cool room temperature for up to 3 days. It can be kept refrigerated for up to 5 days. Bring to room temperature before use. You can re whip with a metal spoon, or with a mixer.
The Swiss Meringue Buttercream becomes runny when I mix the meringue and the butter. What can I do to prevent it and fix it?
There are a few factors that can directly affect the stability and the end result of this Swiss Meringue Buttercream.
The first thing is to make sure that the frosting has the right ratio of butter to meringue to successfully achieve a stable, easy to pipe and silky Swiss Meringue Buttercream. The butter is the key ingredient that gives this Swiss Meringue Buttercream its structure and firmness. Using less butter than what is required for the amount of meringue in this recipe may yield a runny frosting.
It also very important to make sure that the meringue has completely cooled before adding it to the beaten butter. A warm meringue will “melt” and soften the butter, which will make it difficult to achieve a firm frosting. You can refrigerate the meringue while the butter is being beaten if you wish to speed up the process. You may also refrigerate the runny frosting for five to ten minutes and beat it again in the mixer.
Other small factors such as mixing the frosting in warm bowl can affect how well the Swiss Meringue Buttercream comes together. Also preparing the Swiss Meringue Buttercream in a warm or hot room can also affect the end result and could yield a frosting that does not firm up or appears runny or lumpy as if the ingredients are not incorporating together.
Watch the full step by step video provided with this recipe for visual instructions. If you have any questions leave me a comment and I’ll be more than happy to guide you through.