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.
The American Meringue buttercream is slightly sweeter than the original swiss meringue but still has the same silky smooth texture. It's literally the best buttercream in the world.
- 1/2 cup heavy cream
- 1/2 cup pasteurized egg whites
- 4 tsbp meringue powder
- 2 lbs powdered sugar
- 2 lbs unsalted butter
- 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).
Butter must be room temperature
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