{"id":1690,"date":"2020-10-26T06:38:23","date_gmt":"2020-10-26T06:38:23","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=1690"},"modified":"2026-05-05T13:04:47","modified_gmt":"2026-05-05T05:04:47","slug":"chocolate-swiss-meringue-buttercream","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2020\/10\/26\/chocolate-swiss-meringue-buttercream\/","title":{"rendered":"Swiss Meringue Buttercream"},"content":{"rendered":"

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Recipe has been updated. 3rd June, 2022.<\/p>\n

I adore buttercream on my cakes, but it can often taste a little ‘greasy’, depending on how long it’s been whipped. A great alternative that is more stable, too is Swiss Meringue Buttercream. I searched Cookidoo for a recipe and the only one I found was in German. So, thanks to Google Translate, I was able to read the recipe. I made a few changes to create my very own Swiss Meringue Buttercream.<\/p>\n

The recipe looks complicated, but it’s actually really simple. The TM6 does all the work for you! Just be aware that it takes some time. There is mixing time of around 17 minutes and cooling time takes half an hour. Make sure your bowl, blade and lid are perfectly clean and dry – I like to do a vinegar wash first.<\/p>\n

For flavour options, just use different flavourings. You could try adding a small amount of pureed fruit or a dollop of lemon butter.
The one above had dried strawberries that I’d blitzed in the Thermomix. This was added during stage 7.<\/p>\n

See notes for flavour options.<\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Swiss Meringue Buttercream<\/h2>\n
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Ingredients
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