On the stove, set up a pot with about a half inch of water in the bottom that is gently simmering. Swiss meringue is a meringue that is first cooked over a water bath, or bain marie, before you whip it.Ĭombine the egg whites, sugar, and a nice heavy pinch of salt into a metal bowl.
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Feel free to experiment! Making the Swiss Meringue Cooking the Meringue For example, 1:2:2.5 will give you a lighter, slightly sweeter buttercream, but less butter will also mean less stability. You can also adjust this ratio to your personal preference. Knowing that, I’ll then need 150 grams of egg whites and 300 grams of sugar. Say I want to use a pound of butter, which is about 450 grams.
Using a ratio like this is a great because you can easily scale the recipe to any size you need, or you can adjust the recipe to the amount of one ingredient that you have on hand. So for example, if I have 100 grams of egg whites, I would use 200 grams of sugar and 300 grams of butter. I use this same ratio when making Italian Meringue Buttercream. I use a 1:2:3 ratio of egg whites to sugar to butter, and that’s by weight. Using a scale is also great because it saves you from having to wash all those measuring cups! My Buttercream Ratio So you’ll find this recipe listed in weight measurements. I always use a scale to weigh my ingredients because it’s more accurate than using cup measures. Use the best quality vanilla you can, or try using a different flavor extract if you like. With so few ingredients, every single one will have a big impact. Just like with the butter, the quality of the vanilla extract will greatly affect the taste of the final buttercream. This buttercream is about 50% butter, so you’re definitely going to taste it! Vanilla You can use any kind of butter you like, but be aware that the quality of the butter will greatly affect the taste of the final buttercream. The butter should be soft enough that you can leave an imprint with your finger, but it still holds its shape. You’ll want to make sure your butter is around room temperature, or 68 F. If you plan to add any flavoring to your buttercream, you might want to adjust the salt to taste. If you only have fine salt, use a little bit less.
I use kosher salt, which has larger granules. This recipe calls for unsalted butter, so you’ll need to make sure to add salt. You can even try using brown sugar for a richer taste! Don’t use powdered sugar for this recipe. This recipe calls for regular granulated sugar, but caster sugar or extra fine sugar will work as well. This also applies to any sort of fat or grease residue that might be left on your equipment, you make sure your bowls and everything are really nice and clean. It’s also very important that you don’t get any yolk in your egg whites, because any bit of fat will prevent the meringue from whipping. I found that carton egg whites take longer to whip up and they’re don’t whip up quite as much as fresh eggs do. I almost always use fresh egg whites, but you can also use the kind that come in a carton as well.
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How to Make Swiss Meringue Buttercream Ingredients Egg Whites
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