Sinful Swiss Meringue Butter Cream

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This is one of the best SMBC recipes and so easy you can’t go wrong.
Recipe can be doubled.

Sinful Swiss Meringue Butter Cream

Ingredients

  • 1/2 cup (4 oz) of egg whites
  • 1 cup (8 oz) of granulated sugar
  • 1 1/2 (12 oz) cup butter
  • 1 tsp of flavoring (I use 1/2 tsp van & 1/2 tsp almond)

Instructions

  1. Put eggs and sugar in your mixing bowl and beat with whisk until well combined. Put bowl over a hot bath on stove top and KEEP mixing until mixture is no longer grainy to the touch (aprox 3 min). When that’s done, take bowl to mixer using the balloon whisk on medium speed for 4 min. Replace ballon whisk for paddle. Slowly add your room temp butter in pieces and mix until smooth. Now add your extracts and (color optional-pref gel). You will notice it curd a bit aprox. 3 min into mixing, keep it on medium for another 3-4 min and it will be smooth & silky. Don’t get impatient it will turn out so good! Hope you enjoy.

Comments (19)

on

Pancha, do you have a chocolate version, or any other great recipes? the first time i made this, i added 1 tsp dark rum ,1 tsp banana liqueur & 1tsp vanilla everyone loved it...thanks

on

I LOVE this recipe and get rave reviews on it. But what the heck do I do with the 5 dozen egg yolks I have after I make 4 or 5 batches to do a wedding cake??? I have a similar recipe that takes meringue powder but it has a bite to it.

on

to hotgranni174 I either freeze my egg yolks to use later, or combine them with pasturized egg whites. That way you can use like you would use a regular egg. Buy e /whites frozen 4 cartons per pkg at Costco. Or buy one carton at your supermarket. Hope you can use this suggestion

on

OMG this recipe is amazing!!!!!!!!!!!!!!!!1 thank u sooo much u made egg whites my friend and this is the most delicious icing I ever made thanks to u!!!!!!!!!!!!

on

This is by far the best Meringue Butter Cream recipe Ive come across and its all I use anymore! Thank you so much!!

on

Well, I just made a batch and I wound up with it being runny. Does it need to be refrigerated to become more solid? What did I do wrong? I followed recipe exactly, even turning on the timer when needed.

on

I also tried this and found it too buttery for my taste. However, I loved the silky smooth texture, and the fact that it wasn't too sweet? Just curious, what would happen if you used 1/2 butter 1/2 crisco?

on

I used half butter & half margarine.I live in UK so crisco or shortening r very hard to find.& it taste better than the BC I normally use which taste sweeter. The Egg yolks,I made basic custards & make it into home made Ice cream.

on

I have been using this exact recipe but thought it tasted too much like a buttery cool whip, so I mixed in a little bit of regular buttercream and it is SO good. Filled a bridal shower cake with it and it got rave reviews!!


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