This is the first time I’m trying out swiss meringue buttercream. The method is easier compared to italian meringue buttercream since there is no need to measure the temperature of the sugar with a candy thermometer.
Tastewise, I honestly prefer italian meringue buttercream. To my tastebuds, it seems lighter and not as buttery and heavy.
This buttercream is still miles better off than the traditional icing buttercream that uses loads of icing and looks nice but tastes tooth-achingly sweet to the point where I think I’m eating solid sugar.
I have found recipes using less sugar and replacing butter with shortening which will let the buttercream hold it’s form better. There are also some frosting that replaces some of the icing sugar with starch.
I have much so more to try and explore.
- 60 grams egg white
- 80 grams granulated sugar
- 170 grams unsalted butter, cut into cubes and at room temperature
- Seeds from 1 vanilla bean pod
- 1 tsp pure vanilla bean extract
- Whisk egg white with sugar in a medium heatproof bowl over a pot of simmering water until sugar dissolves. Meringue should feel warm and look fluffy and white.
- Take the bowl off the water and put it in a large basin of cold water. Continue whisking until meringue cools down to room temperature. This will take about 5-10 minutes.
- Add in butter, about 1 tablespoon at a time. Make sure butter is incorporated well.
- Add in vanilla bean seeds and extract. Scrape down bowl with a rubber spatula. Give it a final whisk to incorporate everything nicely.