July 25, 2018 0 Comments Icings

American Swiss Meringue Buttercream

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
  1. mix pasteurized egg whites and heavy cream with whisk attachment
  2. add all of the dry ingredients and whisk for 4-5 mins
  3. Add the softened unsalted butter and whisk for another 3-4 mins
  4. Add in the flavoring once the butter is fully incorporated.
  5. 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