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
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.
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
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.
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
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!!!!!!!!!!!!
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.
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?
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.
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!!
Have been wanting to try this thanks for sharing.
it's a wonderful and easy recipe. love it.... thank you
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
I absolutely love this recipe but I was also curious if there is a chocolate version?? Thank you
Just add melted and cooled chocolate & some cocoa powder
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.
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
how does this recipe react to the liquid egg ehites in the carton? Just wondering.
I always use egg whites from the carton works great
I tried this recipe and thought it was terrible. All I tasted was butter. I will not be making this again.
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!!!!!!!!!!!!
This is by far the best Meringue Butter Cream recipe Ive come across and its all I use anymore! Thank you so much!!
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.
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?
To answer my own question, I tried it, and 1/2 crisco 1/2 butter worked great!!
Awesome, easy recipe! My new go-to recipe. :) Thanks for sharing.
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.
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!!
for those who find the flavor too buttery try adding a bit of pwd sugar. YUM!