Marthas Swiss Meringue Buttercream Recipes

SWISS MERINGUE BUTTERCREAM

Steps:

• Combine sugar and egg whites in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
• Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form.
• Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. Whisk in vanilla. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.

MARTHA'S SWISS MERINGUE BUTTERCREAM

Steps:

• Bring a saucepan filled with about 2 inches of water to a simmer. Meanwhile, combine sugar, egg whites, and salt in a large heatproof mixing bowl. Set bowl over (not in) pan of simmering water and whisk until whites are warm to the touch and sugar has dissolved, 2 to 3 minutes. (Test by rubbing between your fingers; mixture should feel smooth.)
• Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff, glossy peaks form and mixture has cooled completely, about 12 minutes.
• Reduce speed to medium-low; add butter, 2 tablespoons at a time, beating to incorporate fully after each addition. (Don't worry if buttercream appears curdled at this point; it will become perfectly smooth again with continued beating.) Beat in vanilla.
• Switch to paddle attachment and beat on lowest speed to remove air bubbles, 3 to 5 minutes. If using buttercream the same day, cover bowl with plastic wrap and let stand at room temperature until ready to use.
• If not using the same day, transfer buttercream to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, then beat with paddle attachment on lowest speed until smooth and pliable, about 10 minutes.

SWISS MERINGUE BUTTERCREAM

Steps:

• Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
• With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
• To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

OMBRE SWISS MERINGUE BUTTERCREAM

Steps:

• Leave meringue in a mixer fitted with a paddle attachment. Add butter, 2 tablespoons at a time, on low speed, mixing after each addition. Beat until smooth, about 3 minutes.

SWISS MERINGUE BUTTERCREAM

Steps:

• Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer.
• Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
• Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and coconut if making buttercream for filling. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.

LEMONY SWISS MERINGUE BUTTERCREAM FROSTING

Steps:

• Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
• Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
• Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.

JOHN'S ALMOND SWISS MERINGUE BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.
• In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites and sugar. Whisk constantly until the sugar has dissolved and mixture is very warm to the touch, 3 to 5 minutes.
• Attach the bowl to the electric mixer fitted with the whisk attachment; beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 5 minutes. Add almond extract and continue beating until incorporated. Switch to the paddle attachment. With the mixer on medium-high speed, quickly add butter, a few tablespoons at a time, beating until mixture is smooth and has increased in volume. (If the frosting appears to separate after all the butter has been added, continue beating until smooth again.), Reduce speed to low, and continue beating for 2 minutes to eliminate any air bubbles.