Swiss Buttercream

​​​METHOD

 

1. Measure out your salt free butter and let come to room temperature approximately 21°c. Be careful not to bring to over 23°c as it will have difficultly mixing with the eggs.

 

2. Place egg whites and sugar in a bowl and mix to ensure they have fully combined.

 

3. Place whipped egg white and sugar mixture over a bain-marie leaving a gap to allow the steam to escape.

(I use a portion of paper towel.)

3.1 Mix the egg and sugar over the bain-marie every 10/ 15 min to avoid any crystallisation, ensure you spatula the mixture off the rim so it doesn’t coagulate. 3.2 Once the mixture has reached 71°c you can remove from the bain-marie (wiping the exterior of the bowl so no moisture is introduced to the mixture.

 

4. Pour into the mixer and either let it naturally cool to 21°c (3 hours) or strap ice packs to the side to assist.

4.1 Once the egg mixture has reached 21°c remove ice packs and remove any condensation from the inside of the mixing bowl.

 

5. Mix on high for approximately 15min or until a meringue texture.

 

6. Add butter on high until the mixture deflates then reduce speed to medium and add the rest of the butter.

 

7. Once combined you can turn the mixer to high and see the buttercream appear before your eyes.

 

8. There will be air bubbles so mix with a spatula and if the mixture is loose place in the fridge for 10 min to firm up.

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