Ingredients
Perfect Swiss Meringue Buttercream Every Time
- 425 g unsalted butter, Softened, cubed 2cm
- 200 g egg whites, Approx 6 large eggs
- 250 g castor sugar
- 1 pinch salt
- 1-2 tsp Vanilla Bean Paste
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- See additional tips before continuing.
Place a bowl onto mixing bowl lid, weigh butter into it, then set aside.
Place egg whites, castor sugar and salt into the mixing bowl then heat for 5mins/60degrees/sp2.5.
Insert butterfly whisk. Whip until meringue is smooth, glossy and stiff. 5min/sp4
Place mixing bowl of meringue into refrigerator for 30-40min to cool. Bowl should feel room temperature before continuing.
Turn dial to 6min/sp3. Add reserved soft butter, 1 piece at a time through hole in mixing bowl lid. Frosting will look curdled until all butter is in then will change to smooth and glossy.
Scrape down sides of the mixing bowl with spatula then add 1-2 tsp vanilla paste or flavouring of choice. Whip 20 sec/speed 3.5 Repeat if necessary until smooth. Happy frosting!
Tip
Bowl, blade, lid and butterfly whisk must all be completely clean and dry (clean with hot vinegar wash) with no residue otherwise the meringue will not work.
Butter and eggs must be at room temperature
Butter must be real block butter, not margarine or butter alternatives. I use western star chefs choice unsalted butter.
When whipping the butter into the meringue, the buttercream may look like it’s separating just before it becomes thick, smooth and glossy. This is normal.
This recipe is enough to cover a 20cm 2-3 layer cake.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
Comments
Absolute perfection!
I halved the recipe and used nuttelex for DF cupcakes and it was perfect, thank you for creating an easy to use recipe.
It will be my go to
This recipe worked beautifully for the roll cake that I made. My new fav buttercream!
Antzpantz81: yes, you do 😊
Yum! Worked perfectly and is delicious! Made enough for a thin layer between the 5 layers of my cake, and the outside. Always making Swiss meringue buttercream in my thermomix now! I also used Nutellex instead of butter to make it dairy-free and it worked perfectly.
Hi, are you supposed to leave the whisk in when putting the butter in?
I am not a baker but I decided to try SMBC after finding a standard buttercream sickeningly sweet. However a friend suggested this was a bit more complex and so I read a bunch of recipes with varied reviews and comments before settling on this one. I followed each step, including cleaning everything with vinegar as it suggests in the tips (although I just wiped it out with vinegar on a paper towel) as I only wanted to do this once and it worked perfectly! The step to cool the meringue was often missed in other recipes (maybe because to bakers it is really obvious), but this recipe is perfect. If I can make it, anyone can. Thank you so much! I'm really looking forward to making my son's cake now!
BecFlood: thank you! I'm so glad you like it!
Awesome recipe. It is so quick and easy. The hardest part is being patient enough (not usually me!) to wait for the meringue to cool. I have to admit I have been scared of SMB since my first failed attempt. This has converted me! Not only is it delicious but it is easy too! Thanks for sharing!!
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