- 100 g egg whites
- 200 g Sugar (white or raw)
- 300 g unsalted butter, cubed
Place egg whites and sugar into the TM Bowl. Mix for 5 minutes at 70c Speed 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.
swiss meringue buttercream
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!
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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.