Can any of you recommend a recipe for swiss meringue buttercream that is tried and true...I have made the one from the Woodland Bakery twice and both times it did great until I added the vanilla in the last step and only mixed just long enough to combine it...I used a thermometer to make sure I got my egg white sugar mixture up to temp...have any of you had this problem....I like the fact that this buttercream is not overly sweet, which is always a family complaint....I am tempted to just leave the vanilla out, but don't want it to taste too buttery...TIA
AOne of the best sites for all pastry info! Step by step pictures of the ever confusing different types of buttercream :)
http://www.joepastry.com/category/pastry-components/buttercream/
This is an in depth tutorial on SMBC from Jennifer Bratko, a CC member Formerly From Scratch SF (her new site is Beyond Buttercream) she's explains everything in such detail.
http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
Thank you both...I think that the Woodlands Bakery said to bring the temp to 115 on the egg white/sugar mix and these other sites say 140-160,,,not sure if that made a difference because it was fine until I added the vanilla...anyhow I will continue to try these other recipes because I am determined to offer a less sweet option...thanks for the info
I am pretty sure that she tells you in the video that if you are worried about the raw egg thing to use pasturized eggs or meringue powder...I used the past.....I had a bowl nearly full before I added the vanilla and afterwards, just started breaking down and had less than 1/2 bowl and it was a lot less firm...do you guys think that most people making this would use the meringue powder...I've seen on other posts where people say that they have never had a problem with the SMBC and didn't think that it ever came out bad
In the tutorial with Chef Alan Tetreault, he adds the van in the beginning along with the egg whites and sugar...it is a very good video...I am going to try it. I am now wondering if I stopped beating it too soon after adding the vanilla....oh well, as I said before I am determined to get this right..thanks so much for everyones help
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In the tutorial with Chef Alan Tetreault, he adds the van in the beginning along with the egg whites and sugar...it is a very good video...I am going to try it. I am now wondering if I stopped beating it too soon after adding the vanilla....oh well, as I said before I am determined to get this right..thanks so much for everyones help
That might be it Debby. Gretchen's recipe is not for everyone, a lot of people don't like the fact that she only heats her egg whites to 115 degrees 
. I use pasteurized ones and make cakes for friends and family only right now. I guess it's the brand I use because I have never had a problem with this recipe even when adding (dumping) all the butter and shortening in at practically the same time. She does not use conventional methods in most of her recipes but I suppose she does what works for her.
I like Chef Alan Tetreault's recipes too. He's more of a by the book kinda guy. I wish you luck with your SMBC!
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