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

AGoogle "Well Dressed Cake SMBC with variations"...it will lead back here to a recipe. I'd get it for you, but I'd be googling to find it as well.

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

Hmmmm, I wonder why that keeps happening when you add the vanilla? She always forgets to add her's on the videos and adds it last. Sorry it didn't work out for you.

There are so many good recipes out there, hope you find on you like!

APlease explain what is happening, unless I missed it, to the smbc after you are adding the vanilla?

AAnd does that recipe call for whites directly from the egg? I hope not if it's calling for only 115 degrees.

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

If it's not working for you, this recipe is very similar if you want extra stability in your SMBC.

What type of vanilla are you using?

I use sweet appolitas recipe, works every time. When you add the vanilla at the end it will look like it is not incorporating properly (because you're pouring  liquid into fat) but it'll get there eventually.

A

Thanks enga for sharing! I will try this modified SMBC soon. It's exactly what I was loking for.