Swiss Meringue Buttercream
We have gone down a long path now...thanks to Amanda Cadge who asked us for an Italian Meringue Buttercream. Who knew there were buttercream recipes from practically every European country...so we have begun the whole Buttercream journey. Watch this space for more...we are loving the journey!
This is not the Italian buttercream as requested (sorry Amanda) but it easier in many ways and done entirely in the Thermomix which makes it a winner. No thermometers, syrup or stove.
I do think that it tasted great, it holds well at room temperature and I believe that you will love it if you are into cake decorating at all, and want it to taste great too! Happy Frosting kids!
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- 100 Grams Egg Whites
- 1 Teaspoon cream of tartar
- 150 Grams raw caster sugar BUY
- 225 Grams butter cubed BUY
- 1 Teaspoon vanilla bean paste BUY
Place egg whites and cream of tartar into the Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.
Wipe down any condensation on lid or around the top of the bowl with a paper towel.
Add sugar through hole in lid, taking your time, 6 min/50°C/Butterfly/speed 3/MC off.
Whip 20 min/Butterfly/speed 3/MC off.
Cool to room temperature. You can refrigerate, but best to take it out of the fridge before it gets too cold.
Add butter one cube at a time as you whip Butterfly/speed 3 until it is all combined and fluffy. Return butter and Thermomix bowl to the fridge if the mixture gets a bit sloppy just until it has set enough to continue.
Add vanilla and any food colouring at the end and incorporate 5 sec/Butterfly.speed 3.
Use buttercream as you would any other cake frosting. It pipes really well and holds its shape well at room temperature. Unlike Ermine Frosting it is gluten free.
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