Swiss Meringue Buttercream
Posted 13 December 2011 - 04:58 PM
Posted 21 December 2013 - 10:11 PM
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
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.
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....
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 !!