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Written By Claire Corbett - Last Updated: 07th July 2023
What is a Swiss Meringue Buttercream?
Important please read, this method is for Butter, not dairy free butter or spreads. If you wish to use dairy free butter or spreads please read instructions further down.
Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavourings like vanilla and salt. Whip the cooked egg whites and sugar into stiff peaks, then slowly add the butter before adding flavours. It’s out-of-this-world creamy, extra smooth, and the perfect sweetness for any confection. However, our delicious version is made in powdered form.
Swiss meringue buttercream is ok to be left out for hours and hours. After about 8 hours it can get spongy though and lose it’s smoothness so it’s best to refrigerate if you’re not going to use it and then re-whip it. Cakes that are frosted in Swiss meringue buttercream can be left at room temperature for two days!
How long does Swiss meringue buttercream last? It will last for a day or two at room temperature, 2 weeks in the fridge, and 3 months in the freezer. Be sure it is properly stored in an airtight container or a freezer bag.
Can I freeze Swiss Meringue Buttercream? Can I make Swiss meringue buttercream in advance? Yes! You can leave it at room temperature for a day or two, refrigerate for up to two weeks, or freeze it for up to 3 months. Be sure to store it in an airtight container.
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250gFlavoured Whipping it Up Mixture of your choice
135ml Warm (Room Temperature) Water
Softened Unsalted butter or salted if you prefer less sweet.
1. Place 250g room temperature butter (you must be able to squeeze it) into the mixer, using a beater, beat till it’s light and fluffy, about 6 minutes.
2. Add 250g of Whipping it Up Flavoured Powder.
3. Chop in till everything is combined.
4. Now start to beat on medium speed.
5. Add 135 ml of tepid water, slowly until combined.
6. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl.
You now have beautiful smooth delicious Swiss meringue buttercream, enjoy!
The bowl must be spotlessly clean.
The bowl must not be cold, it must be warm.
If it continues to curdle place a tea towel in hot water, wring out, then wrap around the bowl to warm, while the mixture, comes back.
For Dairy Free Butter and Spreads
250g Flavoured Whipping it Up Mixture of your choice
125g Stork Block
20ml Water add a few drops more if you feel it needs it, however, do not add too much it will split.
1. Place 125g butter into the mixer, using a beater, beat till its light and fluffy, about 2-3 minutes.
5. Add 10-20 ml of tepid water, slowly until combined. Please note this is a much smaller amount of water, then the normal recipe above.
Treat yourself, or make a gift of indulgent homemade fudge with this recipe. You could also use this confection in a range...
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