Swiss Meringue Buttercream

Came across this recipe on Taste Goblet. I'm not sure if it's okay to post the recipe here and anyway it's really long.
What's the dif between italian and swiss???

Anyway I tried it, and it works really well! Yummy, less sweet, and a lovely color. Used brown sugar. It's a bit jelly-ish and has a yummy butter flavor.

I find it's really smooth and goes well with coffee flavor, or any flavor!

Here's a repeat pic - I love this buttercream recipe, esp bcos it uses up my leftover eggwhites and comes in a small portion, not too overwhleming. You can see how smooth and silky it is! Not too soft too.

Hi Hakeber,

This buttercream looks smooth & delicious. Very hard to find such good texture. Will try it out and let u know the verdict!!!

thanks,

hi,

Can anyone tell me how I can post pic onto my profile as I have try several time but could not attached any pic......

Not giving up.....Any advise out there?

thanks!!

Hi, I think you have to go up to the "Profile" and select "Avatar" and then upload or link to your chosen pic. Hope you get urs up soon

Hakeber, your buttercream looks perfect! Flavourwise, as you said, it goes with just about any flavour...

The difference between SMBC and IMBC is for Swiss, the egg whites are heated with the sugar while being beaten. For Italian, the sugar is cooked to a certain temp before being whipped into already beaten egg whites. Taste and texture are about the same as I think they use about the same proportions of egg/sugar/butter. Although I find that IMBC can stand our weather conditions better.

Some people call it Mousseline Buttercream right?

Hakeber

I have tried this recipe some time back and must agree that it's great. Not too sweet and the texture is great for piping.

Ange

hakeber wrote:Hi, I think you have to go up to the "Profile" and select "Avatar" and then upload or link to your chosen pic. Hope you get urs up soon

Thanks a million for the info......


regards,
erica

cute picture! . is that you? The kid in my pic is me when I was small.

Hi Hakeber,

Oh these are my 2 boys out of my naughty rascals....My 2nd & 3rd kid...... You look cute too!!

hakeber wrote:cute picture! . is that you? The kid in my pic is me when I was small.

u know bekah..1st i thought she's your daughter. soon, time after time, i found out it's youuuuu!!!! very cute as a kid, i'm sure u're more more cute now .

Thanks Hakebar for posting this.

Just wondering, does the swiss meringue buttercream melt? Or does it stay well in room temperature?

Cheers...

I noticed it melted at room temperature.Air-con is fine though. I would suggest the fridge

Below are pics of SMBC I successfully made after 3 failed attempts.

My recipe: 3 egg whites, 180gm castor sugar, and 250gm butter

For technique, refer to Dyann Bakes on youtube
Important points; whip 3-4 mins while double-boiling (I use a hand-held mixer at this stage), if it is runny after all the butter has gone in, put your mixer to maximum speed.





Left some unrefrigerated last night and no sign of softening. The ones in the fridge hardened and has to be left room temp before eating.

SMBC & IMBC should be the same since in both method the egg gets cooked?

Can tell from the pictures that the buttercream is really solid. Thanks for sharing!

Bonnie