SWISS MERINGUE BUTTERCREAM SMBC
INGREDIENTS
500g caster sugar
1 teaspoon vanilla bean paste
250 mls egg white (i use pasturised egg whites in a carton from the supermarket)
500g butter at room temperature and chopped
METHOD
1. combine sugar, vanilla and egg white in a medium sized bowl; place over a sauce
pan of simmering water, whisk until smooth and combined and temperature
reaches between 65C and 70C. Immediately remove from heat and pour into a
large bowl of stand mixer or leave it in your bowl if you are using a handheld
mixer.
2. Beat on medium speed for 1 minute, then increase speed to high and beat for
about 10 minutes or until you have a BEAUTIFUL Glossy and ridiculously
smooth meringue and the side of the bowl is not too bot to touch
3. Add butter to your meringue piece by piece, continuing to whisk without
stopping, until all the butter is added. When you first start adding the butter,
your beautiful glossy mixture will loose its volume and look soupy. Don’t worry
this is not a mistake. It will continue to look like this until the very last piece of
butter is added.
4. The mixture will change very quickly and come together to look thick, creamy
and hold its shape. If this does not happen by the time the last piece of butter is
added. It means your mixture is still a little warm. Allow it to sit at room
temperature for about 5 minutes, scrape down the sides and beat it again. It
should come together. IF it doesn’t, rest it again. I swear to you this recipe has
NEVER not worked. It will be fine.
NOTE: You can colour and flavour your SMBC one it is made. Gel colours and
flavoured essences work very well with SMBC.
