Swiss Style Buttercream
Ingredients
- 10 oz. Sugar
- 12.6 grams Meringue powder
- 6.5 oz. Egg whites
- 3.5 oz. Shortening
- 16 oz. Butter - unsalted, room temp
- 1 TBSP Vanilla bean paste
- 60-70 grams Passionfruit paste - to taste
Instructions
- Scale all ingredients
- Whisk sugar and meringue powder together in the bowl of a stand mixer with the whisk attachment
- Combine egg white and sugar mixture in the bowl till incorporated
- Heat over boiling water to 135˚F
- Whip on high speed for 20 minutes in stand mixer or until room temp
- Change to paddle attachment, adjust to medium speed and slowly add shortening, then butter.
- Beat till fully incorporated and light in color
Notes
For vanilla flavor: add 1 Tbsp vanilla bean paste; you can also use 1 TBSP vanilla extract and the seeds from 1 scraped vanilla bean pod to the mixture once the butter has fully incorporated.
For passionfruit flavor follow all instructions and add the vanilla bean paste as mentioned just above. To this, you will add 60-70 grams
This may seem to “break” at some point, where the butter may look curdled. No worries, keep beating and it comes back together. it won’t generally happen so long as the temperatures are respected.
This can be made in advance and refrigerated. To reconstitute: microwave container of buttercream for 20 seconds, just barely removing the chill from the outside of the container. Place buttercream back into a stand mixer and beat on high till light and fluffy. Again, at this stage there may appear to be a “break” in the emulsion, but allowing it to continue to beat and warm to room temp will remedy the problem.