Recipe has been updated. 3rd June, 2022.
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.
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.
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.
See notes for flavour options.
- 3 medium sized egg whites
- 180g sugar - I use raw sugar
- 220g butter, cut into pieces
- dash of vanilla
- Place butterfly into the Thermomix Bowl.
- Add the egg whites and sugar and whisk 7 mins/60/speed 2.5, MC on.
- Meanwhile, weigh your butter into a separate bowl and set aside. (Unless your kitchen is very hot. If it is, place butter in a cooler place)
- Remove MC and beat again 3mins/speed 3.5.
- Check that the egg white has whipped to the point where it will form firm peaks. if your eggs were straight from the fridge, it may need another couple of minutes.
- Allow to cool until the temperature is below 37C.
- Set machine to 5 mins/speed 3 and add vanilla, then begin adding the cubes of butter, one at a time. This should take about 4 minutes.
- Place bowl in the fridge for half an hour to cool down.
- To bring back to piping or spreading consistency, mix for 4 secs/speed 3.
- Use as desired.
Instead of cocoa, try adding 50g melted and cooled chocolate. For a white chocolate buttercream reduce the sugar by 50g and add 50g melted and cooled white chocolate.
Another couple of flavours could be achieved with zested orange or lemon rind and a few drops of either orange or lemon essence.
I used a dash of rosewater, some pink food colouring decorated with some Pashmak (Persian Fairy Floss) and tiny dried rose buds to make a very special cake for my daughter in law.
This will keep in the fridge for up to three weeks. It can also be frozen - defrost in the fridge for 24 hours. Before using, whip it up with the butterfly on at speed 3.5 until it reaches the consistency you're after.
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