My journey to American Swiss Meringue Buttercream was an interesting decision
One of the first things I learned doing cakes in a hot climate was that a crusting American buttercream is not always the best route to go. I’ve done cakes were this budge was present from the middle layer of cakes. For instance, if you take a look at the bottom or top tier of this cake right in the middle of it you can see a slight pouch of frosting.
I learned about different types of buttercream when I was in culinary school, but honestly, as a new decorator, this American Crusting buttercream was cheaper and faster to produce.
Now the year before this cake, I did a full swiss meringue buttercream on her parent’s wedding cake and there was no budge of icing present on their cake.
So this left me with a pretty interesting predicament. Swiss Meringue buttercream that required me to separate egg yolks from whites and cook them to a certain temperature over the stove was no time nor cost effective. Then I came across Shannon Mayes one day on periscope a few years back and my life was changed forever!
She figured out how to make an American Swiss Meringue. It gives the non-melting properties of a swiss meringue buttercream but carries a nice sweetness like the American crusting buttercream we are accustomed to getting in our local bakeries and grocery store bakeries.
I promise once you try this you will wonder why you hadn’t used it before.
American Meringue Buttercream
The most delicious and non overly sweet buttercream I’ve found in a long time!
- 1/2 cup heavy cream
- 1/2 cup pasteurized egg whites
- 4 tbsp meringue powder
- 2 lbs powdered sugar
- 2 lbs unsalted butter (must be room tempreture)
- 2 tsp butter vanilla emulsion
- 1 tsp vanilla extract
- mix pasteurized egg whites and heavy cream with whisk attachment
- add all of the dry ingredients and whisk for 4-5 mins
- Add the softened unsalted butter and whisk for another 3-4 mins
- Add in the flavoring once the butter is fully incorporated.
- Change the whisk attachment to a paddle attachment and beat the frosting for 3-4 min (it’s okay to beat the whisk on the side of the bowl to get the frosting out as it should have a nice peak).
This is an adaptation of the original recipe. The original recipe called for 1/4 cup heavy cream and 3/4 cup egg whites, but I liked the taste and mouthfeel of the 1/2 and 1/2.
I have found using an emulsion plus vanilla extract gives it more flavor