torched swiss meringue buttercream

originally posted August 17, 2022

The first time I made buttercream using this technique was after watching Benjamin the bakers fried s’mores video. In the video he torches the marshmallow as he’s whipping it, to give an extra toasty flavor. And what is a marshmallow if not just super stabilized Swiss meringue (that’s exactly what fresh marshmallows are BTW.) So I applied the same thinking to Swiss meringue buttercream to lend this buttery toasted marshmallow flavor. Torching the meringue before adding the butter. It’s a quick and easy way to subtly change a recipe to bring out a totally new flavor profile. But yes, you will need a kitchen torch.

Ingredients:

• 200 grams egg whites

• 400 grams sugar

• 550 grams 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 145F. Normally you would cook this mixture to 165F but since you’ll be applying a significant amount of heat to the whipping whites when you torch them you’ll reach 165 then.

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 the mixture just starts to become a very loose meringue. It’s right when theres enough air for the egg whites to actually turn white in the bowl.

5. At this point turn the mixer off and using a kitchen torch- toast the top layer of the meringue. Remove the flame and mix for 10 seconds. Stop the mixer and torch the top layer of meringue again. Remove flame and mix. Repeat this step as many times as you’d like for desired toastiness. I do this about 11-14 times.

6. Turn your mixer up to medium/high speed and allow the torched meringue to whip until stiff peaks form. Allow this to whip longer enough for the meringue to cool to room temp. So that way when you add the butter you’re not let with a soupy mess.

7. 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.

8. Let the buttercream whip until it comes together. Add your salt and any other flavor inclusions you’re feeling. (I think a *touch* of liquid smoke would be killer or even mesquite. phewwwww.) Then let it go for 10-15 minutes.

9. After using the whisk attachment switch to the paddle attachment for another 10 minutes.

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

TYSM!! XOXO, KASSIE ♡