Swiss Meringue Buttercream - Revised

Recently I have been test baking and came across a Swiss meringue buttercream recipe that had a little more sweetness and stability I was looking for. This recipe incorporates powdered sugar and shortening.

While I do not typically like the taste of shortening only buttercreams, I do appreciate the higher melting point it provides. If you are going to serve cupcakes or cake that will be traveling and sitting in warmer temperatures, I recommend adding shortening.

I also have to add that while I LOVE Swiss meringue, not everyone is sold on the buttery taste/texture. Incorporating both shortening and powdered sugar cuts down on that buttery flavor but still has that signature  silky smooth consistency.

I adapted this recipe from the Woodland Bakery blog, the owner and author is so gracious to share her baking secrets and success stories - it really is a great resource I will be using for other recipe needs.

The adaptations I made were more to fit my tastes, but also to adjust to the Florida humidity. I have found it difficult to achieve a very stiff meringue base where I live because of the constant humid weather (although - I will have to try the original recipe in the winter to see if there is a difference!).

During my test run, my mixer was going on FOREVER, on an on, whirling and whizzing, but my meringue still was runny. I tried to rule out some of the following on other test runs:

1. Cleaned bowls and utensils with lemon juice - still had runny meringue.
2. Cleaned bowls and utensils with vinegar - still had runny meringue.
3. Did not use a silicone whisk. - yep still runny meringue.
4. Made sure I did not have grainy egg/sugar mixture - still had runny meringue.
5. Experimented with different temperatures: 115, 130, 140, 150, 160 degrees - still had runny meringue.
6. Put ice packs around my bowl while mixing to cool the meringue faster - yes, still had runny meringue.

You see, I tried everything. EVERYTHING. Then I read online that humid weather is not the best time to make meringue. Good people, I live in Florida, and the place I was baking is a house right by the beach. I cannot escape this factor, but I MUST have my Swiss meringue. I was about to go crazy.

In this adaptation, in comes the meringue powder and cream of tartar. These ingredients are typically used to stiffen traditional meringue before the sugar is added to stabilize the meringue. However, I found that adding these two ingredients during the Swiss meringue process helped achieve the stiff peaks I needed. Don't ask me to explain the science behind it - or if you need to use both, or can use just one or add more or less. I have no idea really - I just know I threw this stuff in and miraculously the clouds parted and angels sung - I had stiff peaks of meringue magic. I did this again in batches number 2, 3, 4, and 5. The results were consistent. This is my method and I am sticking with it.

So here it is, Swiss Meringue Buttercream, revised for humid weather: (The pictures are showing when I was making a double batch. One batch yields about 5 cups - enough for 24 cupcakes or one 8 inch layer cake.)

Ingredients:

180g pasteurized egg whites 
(you may separate eggs yourself - but this is a much easier way, and ensures no yolks can get in your bowl)
200g sugar
1 1/2 cups confectioners sugar, sifted
1/2 cup shortening
3 sticks of quality unsalted butter (2.5 cups) at room temperature
1 TBSP vanilla
1/2 tsp cream of tartar
1/2 tsp meringue powder
Pinch of salt 

You will need:

Glass or metal bowl (do NOT use plastic)
Metal whisk (do not use silicone or plastic)
Saucepan (slightly smaller than your bowl)
Candy thermometer
Electric hand or stand mixer

Let's Cook!

1. Ensure all your bowls and utensils are clean and wiped down with vinegar or lemon juice. The smallest amount of grease or oil will cause your egg whites to remain runny. 
2. Fill your saucepan with water - make sure when you place your bowl over top, the water does not touch the bottom of the bowl. 
3. Measure out your egg whites and sugar and combine in bowl. Place bowl over your saucepan with medium heat. 
4. As the double boiler is heating up, whisk your egg and sugar mixture and keep an eye on the temperature. You can whisk every few min or so until the temp reaches 140 degrees F.
   
   
5. Once you reached the correct temperature, remove bowl and place under your stand mixer, or get your hand mixer ready. 
6. Turn on mixer at highest speed until soft peaks begin to form (5-10 min)
   
7. Once you see soft peaks, add in 1/4 tsp of cream of tartar, and 1/2 tsp meringue powder.
8. Continue to mix on highest speed for another 10 minutes or until you achieve semi stiff peaks - meaning, you should have peaks form, but then they begin to droop right away. 
   
9. Add in your remaining cream of tartar and meringue powder, continue to mix for another 10 minutes, until you achieve very stiff peaks and the volume has doubled. 

   

   Look at that ish!

   

   Micro peaks = good meringue.

10. Add in your powdered sugar at low speed until well incorporated.
    
11. Add in shortening and butter - I just threw in the whole sticks :)
    
    
    
    
    
    
12. Continue to mix on low speed. Your buttercream will look soupy....then it will look curdled...then magically turn into fluffy clouds. 
    
    
    
    
13. Add in vanilla and mix on low until well incorporated. 
    

At this stage, you can add in your other flavorings. Cooled melted chocolate, cocoa powder, fruit purees, caramel, almost anything!

For this years Halloween party I made Tres Leches cupcakes with a Dulce de Leche Swiss meringue buttercream. I just added 1/2 can of Dulce de Leche sauce. Delish!

The buttercream piped smooth and beautifully, and will keep its shape until it is eaten :)