SWISS MERINGUE BUTTERCREAM FROSTING

torched meringues!!!!!!

torched meringues!!!!!!

Okay, we all know Singapore is known for her crazy hot and humid tropical climate and for a baker who loves using frosting, that is terrible news. I hate it when I frost and my frosting gets all oily and buttery once I step out of my cool kitchen and start to pipe and have the frosting run all over my beautiful cupcakes.

So usually, I would use the Swiss Meringue Buttercream! There is also the French Meringue Buttercream but that one requires the close monitoring of the temperature of the sugar mixture and that’s way too troublesome. Sure, the SMBC is more troublesome that the traditional buttercream but I would say texture, taste and endurance-wise? SMBC has more to offer.

So here’s the recipe for the SMBC but as you can see in the picture above, the frosting isn’t SMBC but rather, just meringue. However, I hate using raw, uncooked eggs in frosting because eating them leaves a smelly aftertaste eeurgh and no one wants that, therefore, to achieve that rather “cooked” and more sturdy meringue buttercream, follow the SMBC recipe below, but do not add in the butter cubes, just beat until you get your stiff peaks and pipe straightaway! (If you have a blowtorch, torch your meringues. They burn way too easily gosh it was freaky but looks pretty great right?)

So let’s get cookin’.

100g egg white (3 large eggs)
135g sugar
227g unsalted butter, soft but still cold, cut into small equal size of cubes
+ cupcakes of your choice (I used vanilla!)

1. Remove butter from fridge and cut into small cubes, set aside. Lightly whisk egg whites in a mixing bowl, place over a pot of simmering water (double boiler).

2. Add in sugar in 3 batches, whisk sugar and egg whites till sugar is fully dissolved (rub some with your fingers, if it feels grainy, it hasn’t dissolved yet), take about 2-3mins.

3. Remove from heat and whisk for about 5mins till peaks are stiff, thick and glossy (Hand mixer speed at 3). Hold it over your head (if you dare!) and if it doesn’t drop, you’ve go it.

4. At this point, the mixing bowl should be cool to the touch but still slight warm at the bottom.

5. Place the bowl of meringue on top of a large bowl with few ice cubes and water. (You can omit this step if you want to. I skipped it.)

6. With the mixer at low, add in the butter cube one by one, ensuring that each addition is well incorporated before adding the next one.

7. Beat till mixture become curdles, stop the mixer, take a spatula, continue to fold and stir till the mixture become creamy and satiny. It will curdle and you will panic a little but don’t worry, keep on beating! (Unless it’s beyond saving then……………..maybe it’s best you start again)

8. Add colouring if desired and mix till evenly distributed. Try to reduce the amount of liquids you add into your buttercream lest it runs 😦

It’s a super stubborn frosting but it’s worth it I promise!

– Yun

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One thought on “SWISS MERINGUE BUTTERCREAM FROSTING

  1. Sup senior,
    It is bhavesh here in sec 1 in SJI. I have a good taste for cooking/baking and I am totally motivated by this site. Keep up your great skill and looking forward to know more!
    Ps. I know you through instagram and my mum is obsessed with your dishes!

    Like

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