Swiss meringue buttercream is actually a tricky one to make. I can still remember my first attempt on SMBC. I hated making it so much! I hate how long it takes to make, I hate how they don't come all together! I actually gave up at some point but decided to research more about this so I can make my first successful batch. Luckily, I came across this super helpful recipe for Swiss meringue buttercream!
People think that Swiss meringue buttercream isn't safe because there's the raw egg. But, with using the technique bain-marie, you're actually cooking the eggs, so they're safe. Start by cooking the eggs and sugar together. You will know when they're ready once the sugar has dissolved. Then, with a whisk attachment, begin to whip the meringue. Whip until the meringue is thick and glossy. Also, at this point, you'd want to cool down the meringue since it has been over the heat. Once you've reached stiff peaks, it's time to add the butter. Make sure to add the butter one at a time and it has to be at room temperature. Mix well until all the butter is added.
After mixing all the ingredients, this is the time where you'd think you've messed it up because the meringue starts to curdle or it won't come together. Don't worry because you did everything right, and now you'll have to refrigerate the meringue for an hour. Then, after an hour, mix the meringue again and it's done!
I actually prefer Swiss meringue buttercream than American buttercream. SMBC is much lighter and airier than AMBC. Since it uses regular sugar instead of powdered sugar, they're less sweet. In my opinion, the Swiss meringue buttercream is the perfect frosting for cakes!
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