Karen Scott - Consultant
Ingredients
12 portion(s)
Swiss Meringue Buttercream
- 100 g egg whites
- 200 g Sugar (white or raw)
- 300 g unsalted butter, cubed
Recipe's preparation
Place egg whites and sugar into the TM Bowl. Mix for 5 minutes at 70cSpeed 2.
Check that all the sugar has dissolved by rubbing a bit between your fingertips. You should not be able to feel any sugar crystals. if you can, beat for 2-3 more minutes and check again.
Place the butterfly into the bowl and mix for 10 minutes at speed 4. At this stage the mixture should be smooth and glossy and form stiff peaks.
If the mix has not yet cooled to room temperature, keep beating until the bowl is no longer warm to touch. This could take another 10-20 minutes. If you are short on time, transfer the mix to a stainless steel or glass bowl and sit in a basin of cold water. Once the bowl is cool to touch, tranfer the mix back to your TM bowl and continue.
Mix for 3-4 minutes at speed 4, slowly adding the butter bit by bit through the lid. Don't worry if it looks a little curdly along the way, it should all come back together.
At this stage you can add colour or flavour of your choice. Suggestions are; vanilla extract (1 tsp), chocolate (100g melted and cooled), orange oil, lemon oil etc. I split my bacth in half and added chocolate to one half.
Pipe or spread onto your cake or cupcakes and enjoy. This photo shows a cupcake I iced with a mix of chocolate and plain white swiss meringue buttercream.
swiss meringue buttercream
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Tip
This makes a beautiful glossy icing that pipes wonderfully. You can put it in the fridge if you are not going to use it straight away but bring it back to room temperature and whip it again before using. It also freezes very well so don't throw out any leftovers.
If the icing doesn't come together in a thick enough form for piping, put it in the fridge for 15-20 minutes to firm up. When you take it out whip it again for about a minute. If it looks like it is splitting don't worry, just keep whipping and it will come good. Alternatively you can add another little chunk of butter and that should bring it together.
You can increase the quantities to whatever you need, just keep the egg whites, sugar and butter in the ratio of 1:2:3. An 8 inch cake will take about 150g egg whites depending on the type of piping you use.
Beware of licking the spatula, It's so delicious you may not have anough left to cover your cake!
Suggested variations;
Passionfruit - add the pulp of 2 passionfruit after adding all the butter.
Cherry - add about a dozen pitted cherries after adding all the butter. mix for 30-60 seconds until cherries are incorporated
Chocolate - add 100g cooled melted chocolate after adding all the butter. mix to incorporate
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
-
Gluten free no bake cheesecake
-
Goodness Me Chocolates
-
Sarah's Melk Tert / Milk Tart
-
Traditional Sago Cakes (Mother-in-law's)
-
Eve's 3 Ingredient Banana Pancakes
-
Lemon Cheesecake no bake
-
Eve's Chocolate Custard
-
Ricotta Filo Strudel
-
Blueberry White Chocolate Mousse - Vegan & Protein rich
-
Matcha White Chocolate Mousse - 100% vegan + high protein
-
Vegan Chocolate Mousse
-
Salted Chocolate Espresso Mousse - 100% Vegan
Comments
Add a commentMine didn't work either. I will give another try...
Mine didn't work either. I will give another try tomorrow. I think the bowl was still hot. Delicious but did not for the consistency needed for piping.
Hi Karen,...
Hi Karen,
thank you for an amazing recipe. The buttercream is smooth and silky, and after my 3rd attempt with a few suggestions from the comments, it finally all came together. It took about 3 eggs to get it to 100gms. I never got the stiff peaks with the whipping part and it was runny but glossy. Instead of cooling in the fridge, I placed the bowl in the freezer for 5-10 minute after whipping the egg whites and sugar, again after whipping the butter into the meringue, freeze and whip again. It all came together really well after that. my go to recipe for cake icing now! Both adults and kids love it!
I have just made this. Amazing icing. I did a...
I have just made this. Amazing icing. I did a vinegar wash in my Bowl before I started to make sure the egg whites whipped well.
I put my whole Bowl in the freezer (for 5 mins) to cool the egg white and sugar before I added the butter.
Once completed, I then put the icing into a normal mixing bowl and into the freezer again to cool it so it would be thicker to ice my cake. The whole batch split and became lumpy so when cooled enough I put it back in the thermie for 30 seconds on speed 8 and the result was beautiful glossy and fluffy icing.
It's super delicio
Can you use the egg whites in a carton for this,...
Can you use the egg whites in a carton for this, or is it best to use fresh eggs?
Indeed, cooling, cooling, cooking. I did a little...
Indeed, cooling, cooling, cooking. I did a little test with an infrared thermometer. After step one I placed the mixture in the fridge until it reached about 12 degrees Celsius. then after beating the egg white for 10m , which did not come into stiff peak btw, the mixture had turned up back to 37 degrees. It's seems that the motor of the thermomix heat up anyway even if setup was for no heating...
Wow I'm in love!! Such a quick and easy recipe...
Wow I'm in love!! Such a quick and easy recipe worked first time for me thanks for sharing..
Why haven't I made this before, so good, I didn't...
Why haven't I made this before, so good, I didn't get stiff peaks either just smooth and glossy but I just put the bowl in fridge to cool down for 10 mins and then took out butterfly and added butter. PERFECT
if you used pasteurised egg whites, it would...
if you used pasteurised egg whites, it would eliminate the need for heating?
Thanks for the tips - made this for the first time...
Thanks for the tips - made this for the first time with no issues. I placed it between cake layers and under fondant icing. It was light/creamy and tasted SO much better than plain buttercream. My new go to icing.
Great recipe thanks For some reason it failed the...
Great recipe thanks! For some reason it failed the first time, but I had great success the 2nd.
Not sure what went wrong the first time.
I made this and it worked out perfectly! I was...
I made this and it worked out perfectly! I was hesitant given the comments with difficulties etc and took advice of a previous comment by chilling the mixture between step 1 & 2, and again after step 2, and removing the butterfly whilst adding the butter. I'm freezing for later use so hoping it whips up again nicely once defrosted.
Whilst I never saw 'peaks', my meringue mixture was lovely and thick and glossy after step 2 and looked fine to me. The resulting final product is thick, almost fluffy and perfectly pipeable/spreadable and I can't wait to use it!
Was really tasty, but
Was really tasty, but slightly time consuming. Waiting for the bowl to cool down and then, for me, the mixture didn't thicken up enough so had to put it into the fridge to firm up again, then return to the bowl and whip. In retrospect probably not a wise choice for my last minute morning tea cupcakes, but would make again perhaps the day before I would need it.
This is beautiful. I add cold
This is beautiful. I add cold butter which helps bring the temp down. I also add maybe 100g of melted white chocolate and seeds of a vanilla pod. Lucky to have enough to ice the cake after taste testing
Awesome x
Awesome x
No Stiff Peaks... What do
No Stiff Peaks...
What do you do if no stiff peaks occur in step 2? Thank you.
This is an awesome recipe but
This is an awesome recipe but I put the whole thermomix bowl in the fridge at step 2 and then after adding butter if it's not firm enough to pipe I will also put back in fridge first. The icing is so delicious and smooth.
This was great in the end -
This was great in the end - absolutely delicious. Similar to what other people had posted, mine was also runny . I managed to save it and it turned out just perfect for piping. I recommend these tips: After step 1, let the TM bowl sit until it gets back down to 37 degrees (50 degrees if you cant wait that long!) before you commence step 2. Also, when adding the butter - make sure that the butter is still a bit cold and firm. If it's at room temperature or warmer, it will just make the icing runny. I also took out the butterfly before adding the butter which seemed to really bring it all together.
Excellent recipe everyone
Excellent recipe everyone commented on how delicious it was
Mine worked first time.
Mine worked first time. Thanks, a wonderful icing recepie.
( Mine didn't work either.
Hi, i tried the recipe but i
Hi, i tried the recipe but i have an issue with the temperature. How do you stop the temp from heating the bowl. I switched it off as the manual says but the bowl was not cooling down and the temp did not drop lower than 50
so that resulted in major beating time. Also do you leave the MC on or off while beating ?
any assistance would be appreciated.
just made this and it is so
just made this and it is so runny.. so dissapointed, left in in the fridge for half hour, then tried freezer. still crap
Mine tastes fantastic but is
Mine tastes fantastic but is still runny! Also never formed stiff peaks. Any suggestions on what I can do differently next time?
This was amazing, thanks for
neither did mine, but add the
neither did mine, but add the butter anyway and it still turms out ok
I made this icing, it is so
I made this icing, it is so smooth and not too sweet, and yes it pipes fantasticly.
Will definately use regularly, however egg whites never formed peaks 
I made this icing, it is so
I made this icing, it is so smooth and not too sweet, and yes it pipes fantasticly.
Will definately use regularly, however egg whites never formed peaks 
Thank you. I didn't even get
Thank you. I didn't even get to the butter part! Mine never made it to 'stiff peak' stage unfortunately
not sure what I did wrong?
I have tried it both ways and
I have tried it both ways and it works best with the butterfly out when adding the butter
Karen Scott
Thermomix Consultant
Stupid question... do you
Stupid question... do you take the butterfly out before adding the butter??
:love:Did you do all that
Karen Scott
Thermomix Consultant
BEST ICING EVER!!!! you are
BEST ICING EVER!!!! you are an evil genius Karen Scott. Texture - divine, Flavour - caramel (I had only salted butter and raw sugar), ease - unbelievable, Workabiility - take a look!
Hi Karen. Tried this
Hi Karen. Tried this yesterday and I doubled the recipe; which was the maximum of TM bowl capacity once it was whipped. Had lots of request for this recipe. Thank you!
Thank you Karen
Thank you Karen
It should be fine to double
It should be fine to double the recipe. Even if the bowl is quite full after whipping the egg whites and sugar, the icing knocks down a bit as you add the butter.
Karen Scott
Thermomix Consultant
This is just what I have been
This is just what I have been looking for!! Thanks Karen - have to cook my buttermilk cupcakes now just to make this!
Hi Karen. Can't wait to try
Hi Karen. Can't wait to try this as I've heard lots of great reviews for Swiss Meringue icing. Just wondering if I can safely double this recipe? My concern is the TM bowl's capacity to hold the egg whites once it increases in volume when whipped if the recipe is doubled.
I know. I have found myself
I know. I have found myself thinking of new recipes just so I can use the icing!
Karen Scott
Thermomix Consultant
Oh my this icing is
Oh my this icing is sensational-- I am literally licking the butterfly while I type this
Thanks Karen!!!!
Yum!! Looks great Kaz. Can't
Yum!! Looks great Kaz. Can't wait to try this.
Chandra K
Thermomix Consultant