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Swiss Meringue Buttercream (SMBC)


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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
  • 6
    21min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Utensil preparation
  1. 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.

  2. Describe the preparation steps of your recipe

  3. Meringue
  4. 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.

  5. Buttercream
  6. 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 

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Accessories you need

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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.

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Comments

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  • I don't know what I did wrong, but I just couldn't...

    Submitted by Rhiarne on 16. December 2018 - 15:53.

    I don't know what I did wrong, but I just couldn't get it to come together at the end Cry

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  • Turned out brilliantly and very tasty. Used the...

    Submitted by PiscesPatrice on 19. October 2018 - 14:25.

    Turned out brilliantly and very tasty. Used the whisk as well and SMBC came together after second time in fridge.

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  • When adding the butter, should it be cold or at...

    Submitted by Rob_MummaBear on 7. February 2018 - 20:29.

    When adding the butter, should it be cold or at room temperature?

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  • This is really tasty. I will make it again, but i...

    Submitted by amyk11 on 23. October 2017 - 21:15.

    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

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  • Hi, has anyone tried this with Nuttelex instead of...

    Submitted by cathbelo on 24. July 2017 - 11:30.

    Hi, has anyone tried this with Nuttelex instead of butter for a Dairy Free version?

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  • [quote] amanda orsum gargula wrote:...

    Submitted by srobertson on 1. January 2017 - 16:57.

    [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

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  • I added the butterfly after 2

    Submitted by cazbar78 on 21. October 2016 - 19:43.

    I added the butterfly after 2 x 10 mins in fridge - worked out great 

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  • Great recipe. Thank you! Mine

    Submitted by emilyteds on 9. September 2016 - 20:49.

    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".

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  • Beautiful buttercream however

    Submitted by MAB77 on 9. September 2016 - 14:47.

    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.

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  • Love SMBC for cupcakes. So

    Submitted by 9-5Nan on 20. February 2016 - 22:45.

    Love SMBC for cupcakes. So smooth and fluffy. My go to frosting.

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  • Any one tried doubling or

    Submitted by Tambut3 on 15. February 2016 - 16:35.

    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

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  • At Speed 5 there isn't any

    Submitted by Sharon.thermomix on 8. December 2015 - 17:40.

    At Speed 5 there isn't any use of the Butterfly....

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • The recipe does not state to

    Submitted by Merrelee on 8. December 2015 - 16:25.

    The recipe does not state to add the butterfly & whip, this could be the reason for the high rate of fails.

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  • OMG! Made this with 200g

    Submitted by Sharon.thermomix on 17. October 2015 - 00:09.

    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 - Group Leader Adelaide 0409 150 729

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  • Hi, having some problems it

    Submitted by iloveit on 12. September 2015 - 15:28.

    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?? tmrc_emoticons.((

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  • I am wanting to flavour this

    Submitted by talia87 on 3. April 2015 - 22:04.

    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.

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  • I followed a different TM

    Submitted by cmuraru on 18. March 2015 - 21:04.

    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 tmrc_emoticons.) Thanks! 

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  • Hi Amanda it's just short for

    Submitted by The Princess and the Pastry Brush on 29. January 2015 - 22:42.

    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 tmrc_emoticons.;-). IMBC is the Italian version where the meringue part is made differently to this method. Hope that helps. 

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  • Hello, what is SMBC mean or

    Submitted by amanda orsum gargula on 29. January 2015 - 15:29.

    Hello, what is SMBC mean or stand for? i just cant work it out lol thankyou Amanda

    Amanda Soft

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