Few months back, when I made Rainbow Piano Cake, at that spot was a asking for me to demonstrate how I make my buttercream. So, hither it is.
Forget close those thus called buttercreams at bakeries. They are laden alongside shortening or margarine. That's why they build your rima oris experience thus oily, alongside a waxy, plasticky film all over your tongue. Yucks!!!
But non this buttercream made alongside existent butter.
1. It's calorie-free together with creamy, together with has a wonderful aroma. Almost similar whipped dairy cream, slightly heavier inward gustation together with texture. Provided you lot purpose fresh butter. Stale unsalted butter aroma similar Planta or fifty-fifty Dorina. Well, that is i of the reasons I don't swallow margarine, I never similar the aroma together with I never knew why. Now I know cos they aroma similar stale butter. Fresh butter smells similar dairy cream, dainty together with good. This swiss meringue buttercream is non oily inward the mouth, but your mixing bowls notwithstanding need to live cleaned alongside either hot H2O or wiped alongside tissue to ease cleaning.
2. This buttercream also is non sweetness similar those unproblematic buttercreams where you lot exclusively musical rhythm out butter alongside icing sugar. Ratio of saccharide to butter is much lesser than unproblematic buttercream together with you lot tin forcefulness out build to a greater extent than icing alongside this amount of butter than tradtional buttercream. Saves you lot money.
3. It also holds upward good inward our room temperature. If you lot desire it to stand upward for upward longer, don't musical rhythm out it equally good much at stride (3), 5-6 minutes volition live good. 8-10 minutes you lot volition own got a really fluffy icing, but i alongside less capacity to stand upward for at +30C for long periods of time. My MIL left the cake overnight inward the cabinet together with the cream was notwithstanding there, non melted, didn't fifty-fifty budge.
Swiss Meringue Buttercream
Recipe Source: Tartelette
Ingredients:
60gm egg white (about ii large whites)
100gm sugar
170gm unsalted butter (taken out from refrigerator together with cutting into 10-12 small-scale pieces just before you lot start to rut the egg whites)
Method: (instructions are adapted to tropical atmospheric condition together with paw held mixer)
1. Put the saccharide together with egg whites inward a large heatproof bowl over a saucepan of simmering H2O together with whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, close three minutes. The saccharide should live dissolved, together with the mixture volition await similar marshmallow cream.
(egg whites inward buttercreams are prophylactic for consumption i time it reaches 65C, to know how much is 65C w/o a thermometer, but mix 250gm H2O ice alongside 500ml boiling water. Stir the H2O gently together with hold back until all H2O ice has melted, together with thus experience the water. It is about there)
2. Pour the mixture into a bowl. Put the bowl into a basin of water. The H2O should experience cool, similar tap H2O on a rainy day. Do non purpose really mutual frigidness water, non icy water. Beat the meringue on medium speed until it cools together with forms a thick shiny meringue, close v minutes. 
3. Now add together in add the butter, i tablespoon at a time, beating until smooth. Once all the butter is in, musical rhythm out inward the buttercream on medium-high speed until it is thick together with really smooth, 6-10 minutes.
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Temperature: If you lot own got a room temperature together with humidity similar mine, show to add together 3-4 pices of H2O ice cubes into the H2O inward stride (3) when you lot add together inward the butter to forestall the whole mixture's temperature from going equally good high. The get of the mixer volition rut upward the buttercream. Temperature plays an of import business office whether cream or soup volition form. Too mutual frigidness together with the butter can't instruct fluffy, equally good hot together with you'll instruct runny soupy cream.
Butter: It must live at 19-23C. Most recipes telephone telephone for butter to live at room temperature. Yes. But that is non tropical room temperature. Our room temperature tin forcefulness out live somewhere 28-37C. So, if you lot instruct out your butter to come upward to our room temperature, failure is non far from grasp. The butter should non live shiny. It should live matte inward colour, together with you lot volition live able to stand upward for it firmly alongside your fingers similar what you lot meet inward the painting together with soft plenty to live dented thoughout alongside some pressure.
updated 12/12/14: If you lot desire a whiter outcome, purpose French butter (Lescure is my fav) or Danish butter (Emborg, Lurpak)
Eggs: Do non purpose pastuerized eggs. The egg whites won't melt the sugar. I saw this inward i blog.. I forgot where.
**Additional notes on eggs : I own got tried beating pastuerized egg whites for meringues before. It works. But I haven't tried making buttercream alongside it yet, equally I prefer to become through the heating steps. You own got to purpose 1/4 tsp cream of tartar alongside each egg white to ensure it whips upward beautifully. Pastuerized egg whites are rather 'tightly' bound, thus you lot must purpose lots of cream of tartar to 'loosen' it. It won't whip to the book equally regular egg whites, which is some other argue for me non to purpose it. The build I used is SafeEgg, unlike brands may differ.
This is my 1st endeavour pic from The Rainbow Piano Cake post. The offset pic higher upward was my third attempt.
Common types of buttercream
1. Simple buttercream -icing saccharide together with buter. Less stable inward tropical weather.
2. Italian buttercream -sugar together with H2O cooked to soft ball stage, poured over beaten egg whites together with and thus beaten alongside butter. Very stable
3. Swiss meringue buttercream -egg whites together with saccharide heated together, together with thus beaten similar a meringue together with beaten alongside butter. Stable.
4. French buttercream -method similar to italian buttercream, but yolks are used inward house of whites. Less stable
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