MustangMollie Posted 29 Sep 2013 , 12:15pm
post #1 of

Hi guys,

 

So I normally make a crusting buttercream, but I just watched Joshua John Russell's free Craftsy class ("Modern Buttercream") so I decided to try his Swiss meringue buttercream.

 

It went together beautifully, but it tastes too buttery for my liking. I usually make all butter, buttercreams so I'm not sure why this one bothered me a bit. I used pasturized egg whites, like he does, could this be the culprit? Should I separate my own eggs and pasturize them myself next time? Should I maybe do 75% butter and 25% shortening next time?

 

Also, all of my buttercreams are a bit salty for my liking. I'm thinking it's because I can't buy pure confectioner's sugar here. I only have access to "icing sugar."

 

Here's the recipe:

8 egg whites (1 cupt)

1 cup granulated sugar

3 cups butter

1 cup confectioner's sugar

pinch salt

2 tablespoons vanilla extract

 

What do you guys think?

30 replies
ApplegumPam Posted 29 Sep 2013 , 12:50pm
post #2 of
Quote:
Originally Posted by MustangMollie 
 

Hi guys,

 

So I normally make a crusting buttercream, but I just watched Joshua John Russell's free Craftsy class ("Modern Buttercream") so I decided to try his Swiss meringue buttercream.

 

It went together beautifully, but it tastes too buttery for my liking. I usually make all butter, buttercreams so I'm not sure why this one bothered me a bit. I used pasturized egg whites, like he does, could this be the culprit? Should I separate my own eggs and pasturize them myself next time? Should I maybe do 75% butter and 25% shortening next time?

 

Also, all of my buttercreams are a bit salty for my liking. I'm thinking it's because I can't buy pure confectioner's sugar here. I only have access to "icing sugar."

 

Here's the recipe:

8 egg whites (1 cupt)

1 cup granulated sugar

3 cups butter

1 cup confectioner's sugar

pinch salt

2 tablespoons vanilla extract

 

What do you guys think?

Don't even think about adding shortening to that!!!!    eeeek!

I see a couple of problems - thats a MODIFIED version of SMBC

 

  • I bet you used salted butter - UNSALTED is the way to go
  • Confectioners Sugar (US) IS the equivalent of our icing sugar   AND I never use it in a SMBC or IMBC
  • Powdered Sugar  IS the equivalent of our PURE icing sugar and once again ... NOT in any of the SMBC or IMBC recipes that I use.


As a comparison...  IMBC version

 

1 cup sugar

1/4 cup water  -  syrup 118-120degreesC

5 egg whites - soft peak

Add - !/4 cup extra caster sugar - Beat

 

Slowly pour hot syrup in a steady stream over egg whites with beater on high

Beat for 5-10 mins until mix is no longer warm

Beat in 2 cups (approx 500g) softened butter (just soft enough that you can push a thumbprint into the paper-NOT melted) a Tblspn at a time.
 

MustangMollie Posted 29 Sep 2013 , 12:58pm
post #3 of

AHahaha ApplegumPam! While I live in Oz and married an Aussie, I'm American so shortening in icing doesn't bother me. I do use unsalted butter, so I'm not sure why my icings keep tasting salty. Maybe it's a hormonal thing (I just stopped breast feeding my baby) nobody else seems to think it's too salty. So I should be using extra caster sugar instead of icing sugar? Thanks so much for your help! Over the next month I want to try a bunch of different I buttercream recipes so that I can pick my fav and stuck with it :)

imagenthatnj Posted 29 Sep 2013 , 1:04pm
post #4 of

ASwiss or Italian meringue buttercreams don't have icing sugar.

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

http://m.youtube.com/watch?v=IxWmiHRTMz8&desktop_uri=%2Fwatch%3Fv%3DIxWmiHRTMz8

kikiandkyle Posted 29 Sep 2013 , 1:04pm
post #5 of

AMustangmollie meringue butter creams are really buttery, if you don't like the taste of butter it might not be for you. The usual way to mask the taste is adding more flavor, that's the best advice I've got!

Seriously though, my husband just doesn't like meringue buttercream no matter how much flavor I put in, it's just too buttery for him. He is an ABC man plain and simple. If you want a really sweet buttercream then meringue isn't the way to go.

MustangMollie Posted 29 Sep 2013 , 1:16pm
post #6 of

AThAnks for pointing that out! I LOVE ABC (though I cut the sweetness a bit). I wanted to try Swiss merengue bc because it sounds fancy, it's pretty good.m I. Writing a summary of the u

liz at sugar Posted 29 Sep 2013 , 1:18pm
post #7 of

I use more sugar than called for - 1.5 cups in the syrup, plus the 1/4 cup in with the egg whites.  Helps it taste a bit sweeter.  No confectioners sugar in meringue buttercreams, and I use the Italian method.

 

Liz

imagenthatnj Posted 29 Sep 2013 , 1:18pm
post #8 of

AHere's a link to a CC thread with the same kind of trouble you might have had.

http://cakecentral.com/t/725411/imbc-not-so-good

I love IMBC. It's the only one I make.

MustangMollie Posted 29 Sep 2013 , 8:16pm
post #9 of

ASorry about the gobulty gook in my last post, I fell asleep while typing. I'm trying a number of buttercream recipes to decide for sure what my go to recipe is. Thanks so much for your help everyone!!!

AZCouture Posted 29 Sep 2013 , 8:39pm

I make a modified version of this recipe, that my awesomely awesome friend Jeanne developed: http://cakecentral.com/a/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

 

I always make a quadruple batch in my 6qt KA. I add a cup more sugar (remember I quadruple the recipe)...that's it. Not that different, but it does make it a bit firmer, and a tad sweeter. Might give this one a try and add more vanilla. 

 

Also, and this s BIG....the closer it is to room temp, the better it tastes. I like it straight out tha' fridge myself, but that's me.

MustangMollie Posted 29 Sep 2013 , 8:41pm

AThanks AZCouture, I'll give that recipe a go :)

BatterUpCake Posted 29 Sep 2013 , 9:58pm

Quote:

Originally Posted by AZCouture 
 

I make a modified version of this recipe, that my awesomely awesome friend Jeanne developed: http://cakecentral.com/a/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

 

I always make a quadruple batch in my 6qt KA. I add a cup more sugar (remember I quadruple the recipe)...that's it. Not that different, but it does make it a bit firmer, and a tad sweeter. Might give this one a try and add more vanilla.

 

Also, and this s BIG....the closer it is to room temp, the better it tastes. I like it straight out tha' fridge myself, but that's me.

So after quadrupling you add 1 cup more (1/4 c per recipe) than what it calls for and this makes it firmer? I will try that nexttime. That is the exact recipe I use except mine is doubled instead of quadrupled.

AZCouture Posted 29 Sep 2013 , 10:24pm

AWhen I quadruple that recipe, I use 5 cups of sugar total.

AZCouture Posted 29 Sep 2013 , 10:26pm

AIt's just in my head after so many years now. 21 eggs, 5 cups sugar, 3 pounds buttah'. Thank God for the pound bricks of butter too, unwrapping many sticks of butter is sooooo annoying.

ellavanilla Posted 30 Sep 2013 , 1:53am

coming in late...

 

adding a bit more vanilla can make it taste sweeter and you might find it more to your liking.

Spooky_789 Posted 30 Sep 2013 , 2:32am

Quote:

Originally Posted by AZCouture 

It's just in my head after so many years now. 21 eggs, 5 cups sugar, 3 pounds buttah'. Thank God for the pound bricks of butter too, unwrapping many sticks of butter is sooooo annoying.

 

More annoying than cracking 21 eggs? lol

vgcea Posted 30 Sep 2013 , 2:37am

AHahaha!

MustangMollie Posted 2 Oct 2013 , 10:15am

AAre there any good recipes with icing sugar? Unfortunately, I bought tons of it and I'd like to use it up.

BatterUpCake Posted 2 Oct 2013 , 10:20am

Buttercream Dream, crusting cream cheese, MMF

MustangMollie Posted 2 Oct 2013 , 1:08pm

AThanks :)

AZCouture Posted 2 Oct 2013 , 4:34pm

Quote:

Originally Posted by Spooky_789 
 

 

More annoying than cracking 21 eggs? lol

Yeah, that gets old too! Especially when making several batches for one cake. ((sigh))

rockymtnbaker Posted 2 Oct 2013 , 7:41pm

Quote:

Originally Posted by AZCouture 

It's just in my head after so many years now. 21 eggs, 5 cups sugar, 3 pounds buttah'. Thank God for the pound bricks of butter too, unwrapping many sticks of butter is sooooo annoying.

 

AZCouture, what is the yield of your buttercream batches? Just curious how much the quadrupled recipe makes for you...

AZCouture Posted 2 Oct 2013 , 7:47pm

About 23 cups. Give or take a few.

AZCouture Posted 2 Oct 2013 , 7:48pm

Ah, actually about 20, closer to that.

rockymtnbaker Posted 2 Oct 2013 , 7:57pm

Quote:

Originally Posted by AZCouture 
 

Ah, actually about 20, closer to that.

 

Thanks.

:-) 

iseesmith Posted 4 Oct 2013 , 4:03am

So, I took over an existing cake shop that used ABC, but I love the SMBC.  The Swiss was not sweet enough for some of my customers, but I couldn't bear the ABC.....(.it's harder to get smooth too)  What I ended up doing is making the SMBC then adding sifted powdered sugar to it to sweeten it up a little more.  It ended up pleasing most everyone.  Give that a try and see if that doesn't cut some of that extreme butter taste.  I also add more vanilla to cut some of that too.

BatterUpCake Posted 4 Oct 2013 , 12:34pm

AZ, do you make that in one mixer? If so what size is the bowl?

ApplegumPam Posted 4 Oct 2013 , 12:59pm
Quote:
Originally Posted by AZCouture 
 

I make a modified version of this recipe, that my awesomely awesome friend Jeanne developed: http://cakecentral.com/a/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

 

I always make a quadruple batch in my 6qt KA. I add a cup more sugar (remember I quadruple the recipe)...that's it. Not that different, but it does make it a bit firmer, and a tad sweeter. Might give this one a try and add more vanilla. 

 

Also, and this s BIG....the closer it is to room temp, the better it tastes. I like it straight out tha' fridge myself, but that's me.



Here you go Batterup  :wink:      previous page!

BatterUpCake Posted 4 Oct 2013 , 2:18pm

Thank you Pam. I was just curious because mine is 5 liters and would like to make bigger batches. But it seems it mixes all the way to the top and was concerned. Of course when I scrape it all down into the bowl I have plenty of room. I will try a double batch with the lid next time.

MustangMollie Posted 14 Oct 2013 , 9:50pm

I wanted to post an update ... The SMBC has totally grown on me and I really like it now.

 

On a whim last night I decided to experiment a bit by combining frosting recipes and the result was the best frosting I've ever had. Buttercream dream combined with the modified SMBC (that I started this thread about) is AMAZING!!!! Just wanted to share in case anyone else is looking for a good BC recipe :)

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