The Princess and the Pastry Brush
Ingredients
18 portion(s)
buttercream
- lemon juice/vinegar
- 100 grams egg whites
- 200 grams caster sugar
- 300g grams unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1 teaspoon Vanilla Bean paste or equivalent
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6
21min
Preparation 20minBaking/Cooking -
7
medium
Preparation -
8
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Recipe is created forTM 31
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9
Recipe's preparation
When making meringue it is important that you have clean and dry utensils. Any grease or oil or moisture can affect the egg whites from whipping up properly.
Dampen a paper towel with some vinegar or lemon juice and thoroughly wipe down the TM bowl, lid and blade. Also wipe any other utensils you may use such as the spatula.
Describe the preparation steps of your recipe
Weigh your egg whites and sugar into the TM bowl. Set time 7 minutes, 70 degrees, speed 1.
After 5 minutes remove lid and scrape down sides of bowl to remove any sugar that may be stuck to side of the bowl. Set time 2 minutes 70 degrees, speed 1.
Check that all of the sugar has completely dissolved by rubbing some of the mixture between your fingers. If it is still grainy, repeat the previous step.
Once the sugar has dissolved, re-set TM as you don’t want to heat the meringue while whipping. Set time 7 minutes, speed 5.
While whipping, take your butter out of the fridge and cube it. Butter shouldn’t be cold when it comes time to adding it to the meringue
After the time is complete, you won't have a thick meringue it will be quite runny so don't panic. Remove the lid and scrape down the sides of the bowl.
Now, Reduce speed to 3 and with the motor running, drop cubes of butter in waiting a couple of seconds between each cube.
Once all of the butter has been added continue to whip for a few more seconds. Remove lid and scrape down sides of the bowl. Replace lid and whip again at speed 3. Add vanilla extract and vanilla bean
At this stage you will probably have a soupy looking buttercream (maybe even curdled looking) but don't panic. As the TM bowl is probably still quite warm it prevents actual meringue from forming. Remove the lid and place bowl in the fridge for about 10 min. This will help to chill the bowl down and assist you in being able to cool the buttercream slightly so it will whip up nice and thick and pipable.
Re-Whip at speed 3 and if buttercream looks nice and thick and pipable.
if it's still runny pop bowl back in fridge for another 10 minutes and whip again.
The buttercream shouldn't be cold to hold its shape so don't over chill and then try and whip.
Buttercream can be coloured or flavoured at this point, just whip at about speed 3 and add colouring. Scrape down bowl and re- whip to ensure even colouring and flavouring
Once prepared, buttercream can be stored in the freezer. Just allow it to come back to room temp and then whip at speed 4 for a minute or so until it is thick and glossy.
This batch will ice approximately 16-20 cupcakes
Utensil preparation
Meringue
Buttercream
Accessories you need
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Spatula TM5/TM6
buy now
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.
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Comments
Add a commentLove this recipe! 👏👏 I always need a second...
Love this recipe! 👏👏 I always need a second fridge rest to get volume and use the Butterfly. FYI for nerds - target temp is 22°C. Just did a double batch - yum!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
macymoose20:If it's not whipping up volume - do...
macymoose20:If it's not whipping up volume - do fridge again to chill mixture more. I always use Butterfly too.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
CO1331 wrote:...
How long are you supposed to be whipping it for...
How long are you supposed to be whipping it for before and after chilling it in the fridge?
I don't know what I did wrong, but I just couldn't...
I don't know what I did wrong, but I just couldn't get it to come together at the end
Turned out brilliantly and very tasty. Used the...
Turned out brilliantly and very tasty. Used the whisk as well and SMBC came together after second time in fridge.
When adding the butter, should it be cold or at...
When adding the butter, should it be cold or at room temperature?
This is really tasty. I will make it again, but i...
This is really tasty. I will make it again, but i did find the recipe a little hard to follow.
like a lot of people i had to put it back in the fridge twice, and i also didnt reailse i needed to use the butterfly when whipping up the buttercream. Once i put that in and put it in the fridge twice it started to come together
Hi, has anyone tried this with Nuttelex instead of...
Hi, has anyone tried this with Nuttelex instead of butter for a Dairy Free version?
[quote] amanda orsum gargula wrote:...
[quote] amanda orsum gargula wrote:
Hello, what is SMBC mean or stand for? i just cant work it out lol thankyou Amanda
Swiss Meringue Butter Cream
I added the butterfly after 2
I added the butterfly after 2 x 10 mins in fridge - worked out great
Great recipe. Thank you! Mine
Great recipe. Thank you!
Mine needed to chill again a few times to whip back together but came out beautifully. Like a silky cloud!!
I flavoured it with coffee flavouring (LorAnn Oils) and tinted it slightly with Americolour "Chocolate Brown".
Beautiful buttercream however
Beautiful buttercream however you do need the whisk at the point where you whisk at spd 3 I put in the butterfly whisk and got the consistency I was after. It was begining to curdle without the butterfly whisk. I found this recipe somewhat confusing to follow. But persisted and made a tweak here and there basef on other recipes.
Love SMBC for cupcakes. So
Love SMBC for cupcakes. So smooth and fluffy. My go to frosting.
Any one tried doubling or
Any one tried doubling or triple this recipe? Can the bowl handle it or does it max out? I am wanting to make bulk lot and hoping I don't have to do too many individual batches. Thanks, Tammy
At Speed 5 there isn't any
At Speed 5 there isn't any use of the Butterfly....
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
The recipe does not state to
The recipe does not state to add the butterfly & whip, this could be the reason for the high rate of fails.
OMG! Made this with 200g
OMG! Made this with 200g butter and 100g crunchy peanut paste to go with caramel mud cake and have done it again with a hazelnut torte ......superb every time and it stored great in a disposable icing bag in the freezer too! I could eat it by the spoonful! Thank you!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Hi, having some problems it
Hi, having some problems it is looking great but as soon as i put the butter in it turns to soup and no matter how many times i put it in the fridge or how long i whip it for it just stays like buttery soup. How can i bring it back from soupy death??
I am wanting to flavour this
I am wanting to flavour this with Nutella, to give a hazelnut taste. I was thinking 1/2 cup, but not sure where to add it. I would really appreciate any input.
I followed a different TM
I followed a different TM recipe for this icing earlier today and it failed massively, completely cooked the egg white mixture. I tried this one just now and it was great! It was runny to start with like the recipe warns but once I put it in the fridge for 10 mins and put the butterfly in to re whip it, it was really good
Thanks!
Hi Amanda it's just short for
Hi Amanda it's just short for Swiss Meringue Butter Cream. Quite often you will hear this type of icing referred to as smbc. It's us cakies being lazy and saving our words
. IMBC is the Italian version where the meringue part is made differently to this method. Hope that helps.
Hello, what is SMBC mean or
Hello, what is SMBC mean or stand for? i just cant work it out lol thankyou Amanda
Amanda