Swiss Meringue Buttercream

Posted on: 2023-01-24
 

Hello sweet tooths!

Here is the basic recipe for swiss meringue buttercream, which you may have already discovered in the Nutella drip cake and dinosaur cake recipes.

In cake design, we work a lot with buttercreams or ganaches that form a protective layer for fondant. Thanks to their firm and compact structure, you get a beautiful straight cake.

There are many kinds of buttercreams. I've tested many of them and I must say that this buttercream is my favourite.

You can flavour the buttercream and use it to fill cakes (which I personally find too rich) or as a cupcake topping. Since it has a firm texture, it can be piped and worked with different nozzles, such as Russian tips for example.

Swiss meringue buttercream

For this recipe, you will need:

- 150gr egg whites

- 300gr sugar

- 1 pinch of salt

- 250gr soft butter

This quantity is enough to pipe approximately 18 cupcakes OR to fill and cover a cake 18 cm in diameter and 10 cm in height.

If you only want to cover a cake 18 cm in diameter, you will need between 300gr and 400gr of buttercream, depending on the desired layer thickness.

Swiss Meringue Buttercream

Cut 250gr of butter into small pieces so it softens more easily. Set aside.

Pour 150gr of egg whites, 300gr of sugar and a pinch of salt into a saucepan.

I bought the egg whites separately, in a bottle, at Migros. Since I use far more egg whites than yolks in my recipes, I find this an excellent option.

swiss meringue buttercream ingredients swiss meringue buttercream recipe buttercream

Heat everything to 70°C while stirring constantly.

This eliminates any bacteria and salmonella from the egg whites and dissolves the sugar.

I used my 2-in-1 whisk thermometer, which is very handy as it has a built-in thermometer.

It is important to stir the mixture constantly so that the egg whites do not burn on the bottom of the saucepan and do not cook.

It is also possible to heat the mixture in a double boiler to prevent anything from burning.

When the temperature reaches 70°C, pour the mixture into a very clean bowl (free of any grease) and beat it at high speed until you get a meringue.

The mixture should be firm and no longer warm, this can take up to 10 minutes.

Then reduce the speed and gradually add 250gr of soft butter, previously cut into pieces.

Once all the butter is in the bowl, you can increase the speed again.

This is the moment when you'll think you've ruined your buttercream, but that's not the case at all. It is completely normal for it to separate or curdle. ;o)

Whip the cream at maximum speed until it becomes beautiful and smooth, this will take approximately 10 minutes ;o) See the second photo below.

Place the buttercream in a container and cover it with cling film.

If you prepare the buttercream a day in advance, you can leave it in the kitchen, well wrapped, during the cold seasons.

On warmer days, store it in the fridge and take it out on the day of use approximately 3 hours before so it softens.

If the buttercream separates after resting, it is usually because it is too cold and cannot mix properly. To fix this, place it in the microwave for 30 to 60 seconds at 600Watt and mix it again vigorously with a whisk.

The buttercream keeps for 4 days in the refrigerator and can be frozen without any problem for up to 3 months.

Have a great day! ;o)

Jenny

P.S.: All the equipment used can be found at the bottom of the recipe.

 
Posted in: All our recipes, Basic recipes, Swiss Recipes, Gluten-free recipes
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Comments

  • Question de Maude
    By: Maude Q. On 2025-03-20

    Bonjour! Que conseillez-vous pour décongeler et utiliser correctement la crème au beurre? C'est pour le drip cake. Merci!

    Replied by: Karin On 2025-03-20 Pour décongeler la crème au beurre, nous vous conseillons de la placer au frigo la veille.
    1 à 2 heures avant utilisation, placez-la à température ambiante.
    Vous n'avez pas besoin de la retravailler avant de l'utiliser ;-)
    Belle journée et bonne pâtisserie.

  • Réponse à Annelise
    By: Laura On 2023-10-30

    En effet, la crème au beurre est assez riche pour garnir un gâteau...
    Nous vous recommandons plutôt d'aller voir nos recettes de number cakes où vous trouverez des préparations de ganaches montées qui sont plus adaptées pour fourrer des number cakes ;-)
    Bonne pâtisserie! :-)

  • Question de Marianna
    By: Marianna P. On 2023-10-23

    Bonjour, Peut-on colorer la crème ? Merci

    Replied by: Karin On 2023-10-23 Oui vous pouvez colorer la crème avec la couleur que vous souhaitez. Pour cela, nous vous recommandons les colorants de la marque progel, voici le lien : https://cakelicious.ch/fr/gels-colorants/9241-1312-colorants-gel-progel-en-divers-coloris-0745178439022.html#/366-couleur_gel-choisir_la_couleur . Belle journée et bonne pâtisserie ;-)

  • Question de Rita
    By: Rita S. On 2023-09-21

    Bonjour, puis-je utiliser ce beurre pour faire le boudin pour retenir la compote du gâteau sirène ainsi que pour le couvrir avec les différents colorants ?

    Replied by: Karin On 2023-09-21 Oui vous pouvez remplacer la ganache du gâteau sirène par la crème au beurre sans souci :-) Belle journée et bonne pâtisserie ;-)

  • Question de Joana
    By: Joana M. On 2023-07-07

    Bonjour,
    Sauriez-vous me dire si cette recette convient aux femmes enceintes ?
    Merci de votre retour

    Bonne journée
    Joana

    Replied by: Karin On 2023-07-07 Il est déconseillé de manger des œufs crus durant la grossesse. Comme les blancs d'œuf sont légèrement cuits, nous ne vous recommandons pas de réaliser cette recette pour une femme enceinte. Vous pouvez, en revanche, faire une ganache montée, voici le lien: https://cakelicious.ch/fr/blog/ganache-montee-vanille-n264

    Belle journée ;-)

  • Question de Laure
    By: Laure C. On 2023-05-17

    Bonjour,
    peut-on diminuer la quantité de sucre?

    Replied by: Laura On 2023-05-17 Malheureusement non... c'est cette quantité importante de sucre qui va faire qu'on obtient cette belle tenue de la meringue. ;-)
    Meilleures salutations
    Laura

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