Basic Meringue Buttercreams
Now while I'm a devout lover of a silky American Meringue Buttercream, as a classically trained pastry chef, I am very familiar with French, Swiss, and Italian meringue buttercreams. The most common recipes are Swiss and Italian Meringue Buttercreams (if you feel adventurous) so let's take a look at each of them.
Traditional Swiss Meringue Buttercream
The classic swiss meringue buttercream is made from egg whites and sugar that are warmed over a hot-water bath while being beaten. The warming component gives the meringue more volume and stability.
Swiss Meringue Buttercream
Equipment
- mixer
Ingredients
- 6 large egg whites
- 1.5 cup granulated sugar
- 1/2 tsp cream of tarter
- 1/2 tsp salt
- 2 tsp vanilla
- 2 cup unsaleted butter, room temp
Instructions
Heat egg whites and sugar
- Whisk together the room temperature egg whites, sugar, cream of tartar and salt together in a metal stand mixer bowl (or heat proof stainless steel bowl) with a wire whisk.Once combined, place the bowl over a saucepan of simmering water steady on medium heat. Which the mixture constantly, for about ten minutes, or until it reaches 160ºF.
Beat Until Cool
- Move heated mixture to a mixing bowl with a whisk attachment. Turn the mixer to high speed and beat for about 6-7 minutes until the temperature falls to 90ºF.
Add the butter
- Add the cubed butter about a tablespoon at a time. Careful not to rush this process and allow each piece of butter to incorporate before adding more.
Flavoring
- While vanilla bean paste is literally the best option, it's becoming harder to find. Adding in a table spoon or two of vanilla extract or a combination of flavorings will give this buttercream a beautiful pop of flavor.
Italian Meringue Buttercream
The Italian Meringue Buttercream has become really popular with home bakers over the last few years. While similar to the swiss meringue above, the Italian Meringue buttercream is super silky but includes the addition of a few more ingredients.
Italian Meringue Buttercream
Equipment
- mixer
Ingredients
- 8 oz granulated sugar
- 2 oz water
- 4 oz egg whites
- 14 oz unsalted butter, softened
- 1/2 tsp lemon juice
- 1 tsp vanilla
Instructions
- Heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Boil until a candy thermometer reads 243F
- While the syrup is cooking, beat the egg whites in a stand mixer until they form soft peaks.
- With the machine running very slowly beat in the hot syrup. (Be careful not to eat the whisk).
- Continue beating until the meringue is cool and forms firm peaks.
- Little by little, add the soft butter and continue to whip. Add each piece after the previous one has been incorporated.
- When all the fat has been incorporated, whip in the lemon juice and vanilla.
- Continue to whip until the buttercream in smooth.
For a mini tutorial on how to fill a piping bag click here
