Rhianmcx16 Posted 2 Jun 2013 , 3:14pm
post #1 of

I am going to attempt swiss meringue buttercream again after a failed first attempt but I'm not sure whether to use FromScratch sf's recipe or Sweetapolita because they both have very good reviews but FromScratch SF's recipes seems to have a significant amount more butter than Sweetapolita's: they both call for about 5 large egg whites but FromScratch SF's recipes says use 16 oz of butter and Sweetapolita calls for 12 oz of butter. Which recipe should I go for because I don't want an overly buttery taste and want a nice soft, fluffy texture? 

 

Thanks,

Rhian 

26 replies
Krypto Posted 2 Jun 2013 , 5:23pm
post #2 of

I have made both with great results. Sweetapolita's is sweeter and less buttery. I find her recipe lighter in texture. I love the method taught by FromScratch SF.

Rhianmcx16 Posted 2 Jun 2013 , 5:32pm
post #3 of

Thanks Krypto, 

 

I think I will try Sweetapolita's recipe first.

lorieleann Posted 3 Jun 2013 , 6:45am
post #4 of

I am a big fan of FromScratchSF's recipe.  Though most of the time I don't hit the exact measurements on the scale. I sometimes add an additional 4oz of butter and it is very forgiving. (i think they all are) the key is just whipping that meringue until cool and stiff (which i have a hard time doing when going for a full 2lb of butter recipe.) 

Rhianmcx16 Posted 3 Jun 2013 , 8:02am
post #5 of

Thanks Lorieleann!

mcaulir Posted 3 Jun 2013 , 11:44am
post #6 of

Yes, whatever recipe you use, definitely use FromScratch's method.

yortma Posted 3 Jun 2013 , 1:00pm
post #7 of

I use 12 oz butter per 5 whites, and just love it.  It is not too buttery tasting.  To keep the butter flavor down, I might also recommend using plain, generic non European, unsalted butter (read the label - the only ingredient is cream, no added "natural flavorings" which makes it more buttery tasting).  Since both recipes start out virtually the same, add 3 cubes of butter at the end, then taste and save a sample.  Add the fourth cube of butter and compare the two.  If you can't decide, use 3 1/2 cubes!  You will migrate to your favorite over time.  Ditto the above, FromScratch SF's tutorial is great.  

Rhianmcx16 Posted 3 Jun 2013 , 10:07pm
post #8 of

Thanks! I planned on using her method and tutorial anyway but was not sure on the amounts of ingredients.

lorieleann Posted 4 Jun 2013 , 1:06am
post #9 of

disclaimer: i have not tried the Sweetopia recipe, however one thing that I really like about the FSSF recipe is that it is in weight.  This makes your recipe the same every time.  Depending on your size of egg, counting egg whites can have variances.  Going by oz is super easy if you switch between large or XL eggs or if you want to quick pour the pasteurized egg whites from the carton.  I zero out the scale with my mixing bowl on it then add the sugar; zero out and then add the eggs whites in the carton.  Easy peasy! 

NJsugarmama Posted 4 Jun 2013 , 2:11am

AThe first recipe for smbc I tried was Sweetapolita's. I've never bothered trying another recipe. It's a winner in my book...and a great filling for French macarons, too.

KathleenC Posted 4 Jun 2013 , 5:43pm
Quote:
Originally Posted by NJsugarmama 

The first recipe for smbc I tried was Sweetapolita's. I've never bothered trying another recipe. It's a winner in my book.

Me, too.  :-)

Rhianmcx16 Posted 8 Jun 2013 , 7:53pm

AAlso, can I use goats butter (which is salted) to make the SMBC and then eliminate the salt because I want to try and get the buttercream as white as possible and goats butter is almost white rather than yellow like most butter?

scrumdiddlycakes Posted 8 Jun 2013 , 8:19pm
Quote:
Originally Posted by Rhianmcx16 

Also, can I use goats butter (which is salted) to make the SMBC and then eliminate the salt because I want to try and get the buttercream as white as possible and goats butter is almost white rather than yellow like most butter?

I wouldn't suggest goat's butter for frosting, it has a lower melting point than cow's butter, is a bit oiler, tastes a bit 'goaty' and is very expensive. Around here it starts at $14 a pound.

I have worked with it a lot in savoury dishes, and in some baking, which is fine, but the meringue butter creams really showcase the butters flavour, and most people wouldn't like a gamey taste with their cake :)


Also, any that I have ever been able to find always comes unsalted, and I was actually told that it is never salted. Which type have you found that is salted? I would love to get my hands on some!

 

You'd be better off subbing some hi ratio shortening for some of the butter. It will keep it whiter, and be a lot more stable.

Rhianmcx16 Posted 8 Jun 2013 , 9:22pm

AThanks Scrumdiddlycakes, I will stick to normal butter then as I think butter tastes far better than hi ratio shortening. I live in the UK, in London specifically, and I have only found one type of goats butter in the supermarket, which is salted, the brand is Delamere, I don't know if they sell that where you are?

Thanks again, Rhian

LisaPeps Posted 9 Jun 2013 , 8:12am

A

Original message sent by Rhianmcx16

Thanks Scrumdiddlycakes, I will stick to normal butter then as I think butter tastes far better than hi ratio shortening. I live in the UK, in London specifically, and I have only found one type of goats butter in the supermarket, which is salted, the brand is Delamere, I don't know if they sell that where you are?

Thanks again, Rhian

Hi Rhian, I'm from the Uk and make SMBC all the time. I use Sweetapolita's recipe. If you want to keep it white use Lurpak unsalted butter and add a tiny bit of violet food colouring. The violet cancels out the yellow in the butter. Lurpak is the palest butter we have in the UK. HTH

Rhianmcx16 Posted 9 Jun 2013 , 2:30pm

A

Original message sent by LisaPeps

Hi Rhian, I'm from the Uk and make SMBC all the time. I use Sweetapolita's recipe. If you want to keep it white use Lurpak unsalted butter and add a tiny bit of violet food colouring. The violet cancels out the yellow in the butter. Lurpak is the palest butter we have in the UK. HTH

Thanks so much LisaPeps, I will Lurpak and the violet food colouring thanks for the advice. Rhian

Tara0925 Posted 9 Jun 2013 , 3:52pm

AI recently used sweetopia's recipe and it was delicious! it was going to be a warm day so I did half butter, half high ratio shortening. It turned out lovely. So fluffy and soft and delicious and not too sweet or buttery . I am a crazy stickler for reading and following ddirections and I think having the candy thermometer REALLY made the difference. Next time I would use pasturized egg whites as I felt very wasteful using and separating whole eggs. Also,if you are adding colour, Wilton gel colour got kind of streaky while I was icing the cake. Good luck on your second attempt! You can do it :)

KathleenC Posted 9 Jun 2013 , 4:57pm

I use cartoned egg whites all the time (I've actually never used fresh egg whites) for my SMBC, and I've never had a problem.  I still use the candy thermometer to make sure they come up to the suggested temp (140 to 160).

Rhianmcx16 Posted 9 Jun 2013 , 8:00pm

AThanks so much, Tara0925, I will post whether I have success with the SMBC this time :smile:

Rhianmcx16 Posted 9 Jun 2013 , 8:02pm

A

Original message sent by KathleenC

I use cartoned egg whites all the time (I've actually never used fresh egg whites) for my SMBC, and I've never had a problem.  I still use the candy thermometer to make sure they come up to the suggested temp (140 to 160).

I don't think they sell cartoned egg whites in England.... I haven't seen it anywhere

KathleenC Posted 9 Jun 2013 , 10:46pm
Quote:
Originally Posted by Rhianmcx16 


I don't think they sell cartoned egg whites in England.... I haven't seen it anywhere

Too bad!  They're quite handy for more things than making icing.  :-)

gemmal Posted 10 Jun 2013 , 8:40am

Rhianmcx16, the only cartons of egg whites I can find anywhere is in Sainsburys near me (its a fairly big store though) above the milk with the specialty milks called two chicks egg whites, I read somewhere they do sell in some health food shops etc http://www.twochicks.co.uk/ the website will tell you shops in your area that sell them, its the only egg whites I've ever used for SMBC, good luck!

Rhianmcx16 Posted 10 Jun 2013 , 12:04pm

AThanks Gemmal, I'll have a look

Rhianmcx16 Posted 17 Jun 2013 , 5:55pm

AThanks for all the comments, I made SMBC today using Sweetopolita's recipe, two chicks liquid egg whites and Lurpak butter and it came out perfectly!! There were some moments when I felt like giving up and that it would never work but I carried and it finally looked satiny and smooth!! I have to admit it is a bit too sweet for my taste buds so next time I make it I will cut down on some of the sugar.

Thanks again everyone, Rhian

SweetNtwisted Posted 9 Sep 2013 , 12:36am

Since finding Jen's method, I have never, not once gone through that weird curdled stage. I just throw that super soft butter in, mix on low, and get silky smooth buttercream every time. I say, whatever recipe or proportion of butter/sugar/egg white you use, try her method at least once.

Nadiaa Posted 9 Sep 2013 , 1:49am

I use FromScratchSF's recipe and method and have never had the curdled stage either, and I've made it 3 times. I love how she goes by weight (I prefer all my baking to   be by weight) and I quite like the butteriness. And I'll stop there before I start raving (again!) about how amazing it is. Hahahahaha!

kaylawaylalayla Posted 9 Sep 2013 , 2:01am

AIts been a while since I've read the sweetoploita one, but are the methods really all that different?

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