On 20/05/2017.
Hi, I'm back to smbc making after so many years... And yes, it was 2014 when I first made the swiss meringue buttercream with success. And after 3 years, I am making it for the 2nd time. And... it's a success too!π
Why I am not making it frequently? Ok... because I was always baking cookies and I also had not been baking macarons for a while. While I had succeed in making this buttercream, I will be using it for macarons too.
On 20/06/2014.
I had always thought that I won't be able to make it. But I made it! Succeed at the 1st attempt and I'm using egg white powder recipe. Of cos, before I proceed making this delicious, not overly sweet buttercream, I had researched a lot of recipes. It is really important to read the comments section of each recipe or tips advised by the pastry chefs. After a long wait of hestitation, I no longer can resist the temptation of smbc.
Hi, I'm back to smbc making after so many years... And yes, it was 2014 when I first made the swiss meringue buttercream with success. And after 3 years, I am making it for the 2nd time. And... it's a success too!π
Why I am not making it frequently? Ok... because I was always baking cookies and I also had not been baking macarons for a while. While I had succeed in making this buttercream, I will be using it for macarons too.
Nice silky smbc (measures a cup)...π
So delicious I wish to lick clean the whisks and beaters.
I used the smbc for my tarts.
Did I mention my smbc was made from egg white powder? I am using egg white powder as it is less messy and no waste of yolks. Messy in terms of handling raw eggs.
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I had always thought that I won't be able to make it. But I made it! Succeed at the 1st attempt and I'm using egg white powder recipe. Of cos, before I proceed making this delicious, not overly sweet buttercream, I had researched a lot of recipes. It is really important to read the comments section of each recipe or tips advised by the pastry chefs. After a long wait of hestitation, I no longer can resist the temptation of smbc.
My recipe comes from Veena's Art of Cakes.
The only difference I had was I just using swiss meringue method. That is to dissolve the sugar with the reconstituted egg white solution.
If you know, italian meringue involves in pouring sugar syrup into the whisked soft peak egg white, thus the swiss meringue is whisking the egg white solution with dissolved sugar to stiff glossy peak. Confusing? Never mind this. Just follow smbc making videos and you will get your smbc.
Photos on my making of SMBC.
Whisking of egg whites.π Seriously, here we need a stand mixer, if not, a hand mixer is good too.
When the egg whites become stiff and glossy, and ensure it has cooled before adding in the room temperature butter. π²The mixture will cuddles, but fret not, just continue to whisk till...
...the butter and meringue combined.β
Here we have the delicious smooth and less sweet swiss meringue buttercream as compared to the american buttercream. π
Tips of advice:
- Your whisking tools must be grease-free. This is very important as any grease on the tools will result your egg whites unable to whip up. Don't think anyone of you would want to waste your egg whites (esp. Fresh ones).
- At the stage of achieving meringue, it is really important to whisk till glossy stiff. Egg whites must be stiff stiff - as mentioned by my fav pastry chef, Gretchen, @ Woodlandbakeryblog.com at her smbc troubleshooting section.
- Be patient. To get your smbc, you just have to be patience.
First time that I could finish up the buttercream that was generously frosted on a cupcake. I finished the whole cupcake feeling I should grab another one... :p
I hope everyone will be confident and succeed in your first attempt to making smbc. Best of luck, homebakers!
Labels: #1stattemptsucceedsmbcrecipe, #smbc, #swissmeringuebuttercream
W/ ♥, Jannis' Baking @ 12:06β―AM
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