Temperature For Swiss Meringue Buttercream/smbc?

Baking By rcsen Updated 8 Oct 2010 , 2:22pm by imagenthatnj

rcsen Posted 8 Oct 2010 , 12:47am
post #1 of 4

What is the best temperature to heat my whites/sugar to in Swiss Meringue Buttercream? The Well Dressed Cake one on Cake Central is one of my favourite so far! But I'm a little confused because:

Some recipes say 115-120 degrees Fahrenheit (46 Celsius).
While other recipes say 140-160 degrees Fahrenheit (60-71 Celsius).

I'm worried if heating it up to 160 F cooks/coagulates the whites at all?

For those that have experience with this type of buttercream - what temperature do you cook your whites to?

Thank you for any information to this puzzle - it is greatly appreciated!

3 replies
PistachioCranberry Posted 8 Oct 2010 , 1:09am
post #2 of 4

I use Martha Stewart's recipes and hers always say 160 degrees

rcsen Posted 8 Oct 2010 , 2:06pm
post #3 of 4

Thank you!!!

I just tried heating to 160 and it turned out great! It actually made a pretty stable meringue! It was a large batch so I'm really happy I didn't mess it up. icon_wink.gif

imagenthatnj Posted 8 Oct 2010 , 2:22pm
post #4 of 4

160 will also pasteurize your eggs, which is a good thing. I always make sure to go there too.

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