Ingredients
Swiss Meringue Buttercream
- 140 grams egg whites, room temperture
- 230 grams sugar
- 1 pinch salt
- 450 grams unsalted butter, cubed, cold but not rock hard
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
This recipe is quite foolproof and very forgiving. So long as you ge the meringue right. For this it is essential to have both the bowl and the butterfly perfectly clean and dry.
Put the butterfy into place and add egg whites, sugar and salt. Whip 5 minutes 60 degrees, speed 3
Once finished beat again 6 minutes speed 3.5 (no temperature) After this step you have swiss meringue.
Keep the machine running at speed 3.5 and start adding the butter cubes little by little. This will take about 4-5 minutes. When you first start adding the mixture will deflate completely. Just keep adding and beating. If at one point it looks curdled, it means the butter wasnt cold enough. Put the bowl in the fridge for a few minutes and then go on beating.
When all the butter is combined beat for a further 1 minute.
At this point you may add flavouring and colour. ie cocoa, lemon curd, jam, fruit puree, colours etc, add and beat in for 30 seconds on 3.5
This can be kept in the fridge for up to 3 weeks, or frozen and then bought back to life. Before using , just whip it up, straight from the fridge with the butterfly 3.5 speed, If frozen stand in fridge for 24 hours before whipping.
Instructions
Thermomix Model
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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
Kath Fife: I often make a double batch. Step 1 I do for 8 minutes, step 2 for 9 minutes, and then the final one for however long it takes to put the butter in plus one minute.
The thermomix can get a bit mobile once you get the 2 x of butter in, so just keep an eye on it.
Just wondering if I double the quantity, or x 1 1/2, how long would I need to mix and heat for; then mix for before and after adding the butter? I hhave made this a few times now, using the tips in the comments below including the bowl in the fridge before adding butter (1 hr last time while I was doing other things) and beating for about 6-7 mins while adding butter - a lovely smooth buttercream! Any advice is appreciated!
Worked perfectly!! I used vinegar to wipe all the thermie parts down. Cut butter up then put it back in the fridge to get cool. Added the butter over 7 minutes.
I have made this recipe well over 100 times. There have been some issues but they are generally easily fixed.
Some things that are important to remember:
You're bowl, blades and butterfly must be completely dry, clean and free of grease.
Your butter must be cold and it must be real butter. Not margarine, not a nut spread, not a butter alternative or a "soft" version. If there is anything more than cream, water and salt, then it will cause problems.
Your buttercream will go runny when you start adding butter, just keep adding the butter slowly. It will come right by the end.
It is important that the meringue is not too hot when you add the butter. The butter needs to blend into the egg white not melt. Melting will result in oil separation and nothing you do can fix that. The bowl should feel cooler than blood temp when you start adding butter. I 9ften sit the bowl in the fridge for 10-20 minutes before adding butter.
This is a 5star recipe. Give it another shot.
To make it chocolate, just add 100-200gm of cocoa depending on how dark you want the choc flavour.
Fantastic recipe - it worked for me on my first try! Will no be my go to.
Absolutely love this recipe. I've been using it for years and has never failed me.
This is best and easiest recipe i have found, follow instructions exactly and you will get a perfect result. Thank you.
Great recipe!!! Has worked perfectly both times I’ve made it.
First attempt at a Swiss meringue butter cream. So easy. This recipe will be a regular
This was a fail for me as well unfortunately. Followed recipe, had perfect meringue then turned really sloppy when I added the butter and just wouldn't come back. Also didn't taste like an icing, all I could taste was the butter. Popped it in the fridge to cool then whipped again but still no saving it. The kids will have it on their toast in the morning as it is such a waste of ingredients. Shame because it is supposed to be foolproof.
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