- TM 31
Ingredients
Swiss Meringue Buttercream
- 100 g egg whites
- 200 g Sugar (white or raw)
- 300 g unsalted butter, cubed
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place egg whites and sugar into the TM Bowl. Mix for 5 minutes at 70cSpeed 2.
Check that all the sugar has dissolved by rubbing a bit between your fingertips. You should not be able to feel any sugar crystals. if you can, beat for 2-3 more minutes and check again.
Place the butterfly into the bowl and mix for 10 minutes at speed 4. At this stage the mixture should be smooth and glossy and form stiff peaks.
If the mix has not yet cooled to room temperature, keep beating until the bowl is no longer warm to touch. This could take another 10-20 minutes. If you are short on time, transfer the mix to a stainless steel or glass bowl and sit in a basin of cold water. Once the bowl is cool to touch, tranfer the mix back to your TM bowl and continue.
Mix for 3-4 minutes at speed 4, slowly adding the butter bit by bit through the lid. Don't worry if it looks a little curdly along the way, it should all come back together.
At this stage you can add colour or flavour of your choice. Suggestions are; vanilla extract (1 tsp), chocolate (100g melted and cooled), orange oil, lemon oil etc. I split my bacth in half and added chocolate to one half.
Pipe or spread onto your cake or cupcakes and enjoy. This photo shows a cupcake I iced with a mix of chocolate and plain white swiss meringue buttercream.
swiss meringue buttercream
Tip
This makes a beautiful glossy icing that pipes wonderfully. You can put it in the fridge if you are not going to use it straight away but bring it back to room temperature and whip it again before using. It also freezes very well so don't throw out any leftovers.
If the icing doesn't come together in a thick enough form for piping, put it in the fridge for 15-20 minutes to firm up. When you take it out whip it again for about a minute. If it looks like it is splitting don't worry, just keep whipping and it will come good. Alternatively you can add another little chunk of butter and that should bring it together.
You can increase the quantities to whatever you need, just keep the egg whites, sugar and butter in the ratio of 1:2:3. An 8 inch cake will take about 150g egg whites depending on the type of piping you use.
Beware of licking the spatula, It's so delicious you may not have anough left to cover your cake!
Suggested variations;
Passionfruit - add the pulp of 2 passionfruit after adding all the butter.
Cherry - add about a dozen pitted cherries after adding all the butter. mix for 30-60 seconds until cherries are incorporated
Chocolate - add 100g cooled melted chocolate after adding all the butter. mix to incorporate
Thermomix Model
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Recipe is created forTM 31
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
Mine didn't work either. I will give another try tomorrow. I think the bowl was still hot. Delicious but did not for the consistency needed for piping.
Hi Karen,
thank you for an amazing recipe. The buttercream is smooth and silky, and after my 3rd attempt with a few suggestions from the comments, it finally all came together. It took about 3 eggs to get it to 100gms. I never got the stiff peaks with the whipping part and it was runny but glossy. Instead of cooling in the fridge, I placed the bowl in the freezer for 5-10 minute after whipping the egg whites and sugar, again after whipping the butter into the meringue, freeze and whip again. It all came together really well after that. my go to recipe for cake icing now! Both adults and kids love it!
I have just made this. Amazing icing. I did a vinegar wash in my Bowl before I started to make sure the egg whites whipped well.
I put my whole Bowl in the freezer (for 5 mins) to cool the egg white and sugar before I added the butter.
Once completed, I then put the icing into a normal mixing bowl and into the freezer again to cool it so it would be thicker to ice my cake. The whole batch split and became lumpy so when cooled enough I put it back in the thermie for 30 seconds on speed 8 and the result was beautiful glossy and fluffy icing.
It's super delicio
Can you use the egg whites in a carton for this, or is it best to use fresh eggs?
Indeed, cooling, cooling, cooking. I did a little test with an infrared thermometer. After step one I placed the mixture in the fridge until it reached about 12 degrees Celsius. then after beating the egg white for 10m , which did not come into stiff peak btw, the mixture had turned up back to 37 degrees. It's seems that the motor of the thermomix heat up anyway even if setup was for no heating...
Wow I'm in love!! Such a quick and easy recipe worked first time for me thanks for sharing..
Why haven't I made this before, so good, I didn't get stiff peaks either just smooth and glossy but I just put the bowl in fridge to cool down for 10 mins and then took out butterfly and added butter. PERFECT
if you used pasteurised egg whites, it would eliminate the need for heating?
Thanks for the tips - made this for the first time with no issues. I placed it between cake layers and under fondant icing. It was light/creamy and tasted SO much better than plain buttercream. My new go to icing.
Great recipe thanks! For some reason it failed the first time, but I had great success the 2nd.
Not sure what went wrong the first time.
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