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Swiss Meringue Buttercream

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34 replies to this topic

#31 LizD518

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  • Location:Wilmington, DE

Posted 13 December 2011 - 04:58 PM

Thank you! Next time I will pull it out well before I need it and wait for it to warm up.

#32 DianaM

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  • Location:Ontario, Canada

Posted 21 December 2013 - 10:11 PM

Bumping up this thread with another SMBC question. I love using it for cakes, but have only made vanilla, and chocolate SMBC so far. Both delicious, but I do love variety.

I understand it can be flavoured with coffee, lemon curd, fruit purees, praline paste, liqueurs etc. Does anyone have ratios for how much flavouring I can use, so that it does not change the fluffy texture of the BC, or make it "weep" or cause it to separate?

I am using this recipe (Bo Friberg's, if I remember right):
240 ml egg whites
400 g granulated sugar
600 g butter
vanilla and salt

Thank you.

#33 RWood

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Posted 22 December 2013 - 12:51 PM

I just add whatever I want to flavor.  I have never worried about ratios too much.  I add lemon curd to taste, chocolate to taste or to the color I want, zest, ground praline, extracts, liqueurs, whatever.  I've never had a problem with it.  It's actually pretty forgiving, and I don't know why it scares people the way it does.  

I used SMBC instead of IMBC only because it's a simpler process.  I have the type of mixer at work that has one of those safety cages (which I hate) and it makes a mess trying to add hot sugar syrup to the whites.  I use a 1:1:1 recipe making it.  1# butter, I cup sugar, 1 cups whites.  Just increase as needed. 


The method I use for getting it ready to use is what I was taught in pastry school.  If it's cold, just add chunks of the cold buttercream to the mixer bowl.  Place over a bain marie and melt about halfway down, breaking up the chunks.  Put it on the mixer, and mix on low with the paddle.  If need be, I use a torch on the bowl if it's still too cold, or put it back over the hot water.  I will increase the speed a little to get it to come together, but I was told not to whip it too high to prevent too many air bubbles.  

#34 JeanneCake

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Posted 28 December 2013 - 05:39 PM

II have the type of mixer at work that has one of those safety cages (which I hate) and it makes a mess trying to add hot sugar syrup to the whites.


There's a way around this; use a magnet on the outside of the cage.  When I got my 30 quart it was the first thing I did (figure out how to swing the cage around so I could pour hot syrup in without the cage being locked in place).  Then  it seems that someone mentioned it to the tech working on the mixer one day and now I don't need the magnet anymore.... :biggrin:

#35 pjm333

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Posted 02 January 2014 - 02:18 PM

I make this in a 20 qt mixing bowl..



4 Cups Fresh egg whites

8 Cups Sugar

2 t salt

6 lbs butter soft

                                  Heat the whites, sugar & salt in mixing bowl over direct flame until sugar is dissolved. Beat at high speed until stiff meringue, add butter 1# at a time, scraping down sides of bowl. Mix well !!