swiss meringue buttercream

my #1 requested recipe tbh

This is probably my most requested recipe and so it feels like a great place to start. For a majority of my cakes i’m using this SMBC recipe as a base. The recipe is easy to throw together, though like all great things in life it takes time. It takes on other flavors and ingredients well. I will say that I think the methods that I’m using when I make this buttercream and how I manipulate it before I frost a cake is more important than the recipe itself. Let’s just get into it? yeah?

This recipe yields approx 5 cups of buttercream- enough for an 8” cake made up of 3 layer or two 6” cakes made up of 3 layers

Ingredients:

• 200 grams egg whites

• 400 grams sugar

• 550 grams unsalted butter, room temp

• 1 vanilla bean pod (2 teaspoons of vanilla bean paste or extract work too)

• kosher salt to taste

Directions:

1. While you weigh out your ingredients fill a pot with about an inch or two of water. Place over medium heat and bring to a simmer.

2. In a bowl that fits over the pot without touching the water, place your egg whites, sugar and scraped vanilla beans (save the pod for extract). Whisk until homogenous.

3. Place the egg white mixture over the simmering water. Whisking constantly until it reaches 165F. No thermometer? No problem! If you stick your CLEAN fingers in and feel no sugar granules when you rub them, together you’re good to go. Another general rule with this finger test is, if you can’t keep your fingers in for more than 3 seconds due to the temp of the egg whites, probs got a mixture thats at least 165F.

4. Once at temp, move the egg white mixture to the bowl of a stand mixer. (Yes, you can use a hand mixer, just expect to be here for a while). Beat on medium high with the whisk attachment until you reach medium/stiff peaks and the sides of the bowl are tepid to the touch.

5. Add the butter to the mixer on low… and what i’m about to say might shock you but you can add the butter all at once. No need to add it in cubed pieces over the span of an hour, especially for this batch size.

6. Kick the mixer back up to medium speed and let the buttercream whip until it comes together. Add your salt and any other flavor inclusions you’re feeling. Then let it go for 10-15 minutes. This is a great time to wash dishes, or scarf down your first meal of the day.

7. After using the whisk attachment switch to the paddle attachment for another 10 minutes on the lowest speed setting to knock out any large air bubbles and give you the silkiest, smoothest buttercream.

8. Frost a cake & enjoy!! Or eat it with a spoon, i’m not here to judge you.

   ---

Some tips & tricks for ya:

• The best way to eliminate all air bubbles in your frosting is to have the buttercream fill the bowl over the paddle. If you make a double batch of this recipe it will fill over the paddle and result in extra silky smooth buttercream. You can also top off with extra buttercream you may have from a previous batch.

• Temp is EVERYTHING!! If you add your butter to too hot meringue it will become soupy. You can toss the whole bowl in the fridge and try again. If the butter is too cold the buttercream will be too stiff. You can either heat the sides of the bowl with a torch or place it back over the pot of simmering water to warm up. You could also just let it go with the paddle for even longer and allow friction to do it’s thaaang and let it heat up that way.

• If you don’t use it all, store in an airtight container and keep it in the fridge (up to a week) or freezer (up to 3 months) until you need it. Pull it out the night before you’ll need it to come back to room temp and hit it with the paddle attachment again until smooooooth.

• Some ways you can add flavor to your SMBC:

  • Using extracts i.e vanilla, almond, peppermint, coconut etc. if they make it into an extract you can add it to your buttercream. Some flavorings are stronger than others so start with a little, taste and adjust.

  • Ground spices. Some of my fave are turmeric, cinnamon, pink peppercorns & of course SALT.

  • Citrus zests

  • Salty tears from stress crying into your mixer

  • A couple tablespoons of jam

  • Freeze dried fruit powders

  • Malted milk powder (I would recommend adding this to the batch the night before. Letting it sit and rewhipping the next day for a smoother texture)

  • Fancy olive oils, my favorite is Graza. Use code “IBAKEMISTAKES” at checkout to save $5 on your first purchase of their Sizzle + Drizzle Duo Set.

Truly let your imagination and creativity run wild. I don’t have measurements for these inclusions because it will all come down to personal preference and the strength of flavor you’re looking for. Start small, taste & add more as needed. just have fun and be creative!!

TYSM!! XOXO, KASSIE ♡