Monday, October 20, 2008
Swiss Meringue Cream Cheese Buttercream
There are these French Meringue Buttercream, Italian Meringue Buttercream and here I found this Swiss Meringue Buttercream. 'French' and 'Italian' used sugar syrup whereas 'Swiss', the sugar is melted with the egg white then it is whisk until meringue. This is lighter, less creamy and easier to make. Following is the recipe which I have made changes and adjustment to my own prefer.
2 large egg white (about 80g)
70g caster sugar
100g margarine/butter }cut into small cubes
100g cream cheese }and chilled
1. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
2. Whisk constantly until sugar has dissolved and the mixture is warm to the touch (about 60C).
3. Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until stiff peaks (but not dry).
4. Reduce to low speed, continue beating until the mixture is fluffy and cooled.
5. Switch to paddle attachment, on medium-low speed slowly add in the chilled margarine/butter and cream cheese cubes few at a time.
6. Beat until well combined after each addition. (If it curdle, beat on medium-high speed until smooth. If this can't help, put the frosting in the fridge until it is slightly harden. Then add in some more chilled butter cubes and beat until smooth.)
7. Beat on low speed to eliminate any air bubbles, about 2mins.
8. Stir with a rubber spatula until frosting is smooth.
9. Put in an air tight container and keep in the fridge.