3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Swiss Meringue Buttercream Icing


Print:
4

Ingredients

12 portion(s)

Swiss Meringue Buttercream

  • 100 g egg whites
  • 200 g Sugar (white or raw)
  • 300 g unsalted butter, cubed
5

Recipe's preparation

    swiss meringue buttercream
  1. 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.

  2. 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.

  3. 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.

     

  4. 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.

  5. 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.

10

Accessories you need

11

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 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.

Other users also liked...


Comments

Add a comment
  • Can you use the egg whites in a carton for this,...

    Submitted by Tiff81 on 13. June 2019 - 08:44.

    Can you use the egg whites in a carton for this, or is it best to use fresh eggs?

    Login or register to post comments
  • Indeed, cooling, cooling, cooking. I did a little...

    Submitted by slurpey on 23. December 2018 - 21:53.

    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...

    Login or register to post comments
  • Wow I'm in love!! Such a quick and easy recipe...

    Submitted by jacarandapantry on 18. December 2018 - 20:13.

    Wow I'm in love!! Such a quick and easy recipe worked first time for me thanks for sharing..

    Login or register to post comments
  • Why haven't I made this before, so good, I didn't...

    Submitted by Callie Pines on 8. August 2018 - 16:18.

    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

    Login or register to post comments
  • if you used pasteurised egg whites, it would...

    Submitted by Cazbaker on 12. January 2018 - 17:43.

    if you used pasteurised egg whites, it would eliminate the need for heating?

    Login or register to post comments
  • Thanks for the tips - made this for the first time...

    Submitted by Tanyao0o on 6. September 2017 - 11:50.

    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.

    Login or register to post comments
  • Great recipe thanks For some reason it failed the...

    Submitted by Sarah Mende on 24. April 2017 - 13:47.

    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.

    Login or register to post comments
  • I made this and it worked out perfectly! I was...

    Submitted by Sunnycoastgirl on 25. February 2017 - 22:06.

    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!

    Login or register to post comments
  • Was really tasty, but

    Submitted by Chickita79 on 24. November 2016 - 17:00.

    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.

    Login or register to post comments
  • This is beautiful. I add cold

    Submitted by V8madness on 4. November 2016 - 16:23.

    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

    Login or register to post comments
  • Awesome x

    Submitted by Kermie16 on 25. July 2016 - 10:59.

    Awesome x

    Login or register to post comments
  • No Stiff Peaks...   What do

    Submitted by Love_My_Thermi on 16. July 2016 - 14:14.

    No Stiff Peaks...  

    What do you do if no stiff peaks occur in step 2? Thank you. 

    Login or register to post comments
  • This is an awesome recipe but

    Submitted by Tmx on 21. December 2015 - 22:01.

    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. 

    Login or register to post comments
  • This was great in the end -

    Submitted by Glowy on 2. September 2015 - 22:40.

    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. 

    Login or register to post comments
  • Excellent recipe everyone

    Submitted by Patchouli on 25. May 2015 - 13:40.

    Excellent recipe everyone commented on how delicious it was

    Login or register to post comments
  • Mine worked first time.

    Submitted by kmwilliams on 17. June 2014 - 15:59.

    Mine worked first time. Thanks, a wonderful icing recepie.

    Login or register to post comments
  • (  Mine didn't work either.

    Submitted by QuinnL on 14. February 2014 - 15:00.

    tmrc_emoticons.((  Mine didn't work either.  Pretty gutted.  Such a huge waste of ingredients.  I tried it twice because it didn't work properly the first time.  Followed to the letter.  

     

    Login or register to post comments
  • Hi, i tried the recipe but i

    Submitted by shelioni on 4. January 2014 - 06:10.

    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  tmrc_emoticons.(( so that resulted in major beating time. Also do you leave the MC on or off while beating ?

    any assistance would be appreciated. 

    Login or register to post comments
  • just made this and it is so

    Submitted by mandurahthermo on 23. June 2013 - 11:52.

    just made this and it is so runny.. so dissapointed, left in in the fridge for half hour, then tried freezer. still crap tmrc_emoticons.-(

    Login or register to post comments
  • Mine tastes fantastic but is

    Submitted by Suey on 1. June 2013 - 22:58.

    Mine tastes fantastic but is still runny! Also never formed stiff peaks. Any suggestions on what I can do differently next time?

    Login or register to post comments
  • This was amazing, thanks for

    Submitted by Emma Barnatt on 1. June 2013 - 19:47.

    Big Smile This was amazing, thanks for a wonderful  recipe.  The only one I will use now.  Just lovely.

    Login or register to post comments
  • neither did mine, but add the

    Submitted by ELISEMARR on 24. January 2013 - 15:45.

    neither did mine, but add the butter anyway and it still turms out ok  tmrc_emoticons.)

    Login or register to post comments
  • I made this icing, it is so

    Submitted by ELISEMARR on 24. January 2013 - 14:08.

    I made this icing, it is so smooth and not too sweet, and yes it pipes fantasticly. Big Smile Will definately use regularly, however egg whites never formed peaks tmrc_emoticons.~

     

    Login or register to post comments
  • I made this icing, it is so

    Submitted by ELISEMARR on 24. January 2013 - 14:08.

    I made this icing, it is so smooth and not too sweet, and yes it pipes fantasticly. Big Smile Will definately use regularly, however egg whites never formed peaks tmrc_emoticons.~

     

    Login or register to post comments
  • Thank you. I didn't even get

    Submitted by ktgrouch on 20. January 2013 - 23:30.

    tmrc_emoticons.)

    Thank you. I didn't even get to the butter part! Mine never made it to 'stiff peak' stage unfortunately tmrc_emoticons.(  not sure what I did wrong?

    Login or register to post comments
  • I have tried it both ways and

    Submitted by Karen Scott - Consultant on 20. January 2013 - 15:19.

    I have tried it both ways and it works best with the butterfly out when adding the butter

    Karen Scott


    Thermomix Consultant

    Login or register to post comments
  • Stupid question... do you

    Submitted by ktgrouch on 20. January 2013 - 14:13.

    Stupid question... do you take the butterfly out before adding the butter?? tmrc_emoticons.)

    Login or register to post comments
  • :love:Did you do all that

    Submitted by Karen Scott - Consultant on 10. November 2012 - 22:38.

    LoveDid you do all that piping? When I am next in Brisvegas I am definitely coming over for a tutorial. They look amazing!

    Karen Scott


    Thermomix Consultant

    Login or register to post comments
  • BEST ICING EVER!!!! you are

    Submitted by lushcook on 12. October 2012 - 17:21.

    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!

    Cake therapy Cake therapy

    Login or register to post comments
  • Hi Karen. Tried this

    Submitted by zephyloke on 1. October 2012 - 13:38.

    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!

    Login or register to post comments
  • Thank you Karen

    Submitted by zephyloke on 29. September 2012 - 18:56.

    Thank you Karen

    Login or register to post comments
  • It should be fine to double

    Submitted by Karen Scott - Consultant on 28. September 2012 - 08:29.

    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

    Login or register to post comments
  • This is just what I have been

    Submitted by lushcook on 27. September 2012 - 07:03.

    This is just what I have been looking for!! Thanks Karen - have to cook my buttermilk cupcakes now just to make this!

    Party

    Login or register to post comments
  • Hi Karen. Can't wait to try

    Submitted by zephyloke on 26. September 2012 - 19:33.

    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.

    Login or register to post comments
  • I know. I have found myself

    Submitted by Karen Scott - Consultant on 6. September 2012 - 14:58.

    I know. I have found myself thinking of new recipes just so I can use the icing!

    Karen Scott


    Thermomix Consultant

    Login or register to post comments
  • Oh my this icing is

    Submitted by tanyanb on 5. September 2012 - 20:14.

    Oh my this icing is sensational-- I am literally licking the butterfly while I type this tmrc_emoticons.;) Thanks Karen!!!!

    Login or register to post comments
  • Yum!! Looks great Kaz. Can't

    Submitted by Chandra K on 28. August 2012 - 21:15.

    Yum!! Looks great Kaz. Can't wait to try this.

    Chandra K


    Thermomix Consultant

    Login or register to post comments