Swiss Meringue Buttercream
Swiss Buttercream. As opposed to French, Italian, Russian buttercream. SO many buttercreams, so much decadence. Try this one. Simples.
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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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 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
Do
- 1
Place egg whites and cream of tartar into the Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.
- 2
Wipe down any condensation on lid or around the top of the bowl with a paper towel.
- 3
Add sugar through hole in lid, taking your time, 6 min/50°C/Butterfly/speed 3/MC off.
- 4
Whip 20 min/Butterfly/speed 3/MC off.
- 5
Cool to room temperature. You can refrigerate, but best to take it out of the fridge before it gets too cold.
- 6
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.
- 7
Add vanilla and any food colouring at the end and incorporate 5 sec/Butterfly.speed 3.
- 8
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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
