Swiss Meringue Buttercream SMBC
Diet : GF, NF
Calories: 18
Adjust Servings Here: 6 cups
Description
Silky smooth, rich and creamy with a velvet-like texture is what this Swiss meringue buttercream (SMBC) is all about. Learn to make the best Swiss buttercream with my no-fail recipe. In this recipe post and video tutorial, I tell you everything you need to know about SMBC recipe, including a step-by-step tutorial, how to flavor it, store it, and troubleshoot any possible problems ahead of time.
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 1½ cups Unsalted butter at room temperature
- 1 tsp Vanilla extract
Instructions
- Prepare the Meringue: In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C) on a candy thermometer.4 large Egg whites, 1 cup Granulated sugar
- Whip the Meringue: Remove the bowl from heat and using a hand mixer or stand mixer, beat the egg white mixture on high speed until stiff peaks form and the mixture is cool to the touch, about 10-15 minutes.
- Add Butter: Reduce the speed to medium-low and add the butter, a few tablespoons at a time, mixing well after each addition. The mixture may look curdled at some point, but continue mixing until it becomes smooth and creamy.1½ cups Unsalted butter
- Add Flavoring: Add vanilla extract or any other flavorings you desire and mix until well combined.1 tsp Vanilla extract
- Use or Store: Use the buttercream immediately to frost cakes or cupcakes, or store it in an airtight container in the refrigerator for up to a week. Before using, bring it back to room temperature and re-whip it until fluffy.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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