Saturday, May 14, 2011

Swiss Meringue Buttercream

Many people ask me about the Swiss meringue buttercream ^^, so this is the one.
The difference between the Italian meringue is how you cook the egg white with the sugar, for this one you will stir them together over the simmering water until the sugar melt.

Swiss Meringue Buttercream
200g ............................... Unsalted butter
50g .................................. Shortening
200g ................................ Sugar 
100g ................................ Egg whites
26g .................................. Corn syrup
......................................... A dash of salt
1tsp ............................. Vanilla extract



1.Stir the egg whites, sugar, and corn syrup in a bowl set over simmering water, until the instant read thermometer register 45°C  or about 3-4 minutes (you will see that most of the sugar melted).
Take out of the pan and whip with the hand mixer at high speed for 10 minutes or until the meringue is very thick and glossy.


 2.Beat the butter and shortening together until soft, add salt and 1/5 of butter into the meringue, beat to combine.




 3.Slowly add the rest of the butter (little by little), beat until fully combine, add the vanilla beat to combine.

2 comments:

Mumto4Angels said...

Hi Pook,

I was wondering if I can substitute the 'corn syrup' for 'golden syrup'....are they the same? Thanks.

dailydelicious said...

It's not the same thing, but both of them can be use for preventing the crystallization of the sugar. You can use gloden syrup but your buttercream will have a hint fragrance of the gloden syrup too (and I think it's not bad at all ^^).

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