What does Swiss Meringue Buttercream taste like?

You ask what SMBC taste like. Some say that it taste like a stick of butter. It does have a real buttery taste. I use twice as much flavoring in SMBC as in my crusting bc. I add melted white chocolate to mine. It takes flavor really well. I use a candy thermometer when making my SMBC and yess it's made with egg whites. It will hold up fine on cupcakes in a closed container for a day or so if refrigerated.

There are two different kinds, one is Swiss and one is Italian. I can't remember what one but, one heats the eggs white over a double boiler and one heats sugar and whips it into the egg whites. I have made both and find that heating the egg whites over a double boiler is eaiser. I LOVE SMBC/IMBC. It can hold tons of flavours and holds well in heat.

As for taste..... depends what flavour you use. I woudl just try a batch. Its only egg whites, sugar, butter and cream of tarter in some. Then add melted chocolate, coffee creamers, purees....... anything.

It can also be made really smooth with a hot knife.

Thats all I have, hope this helps

I leave mine out for a day with no problem. But you can pop them in the fridge and they only take about 15 minutes to warm up.

I'm curious what recipe you use? Because I have one I just used the other day called Swiss Meringue Buttercream that used the entire eggs! So, would you mind sharing your recipe with me...(pm) or SWISS M. that you used? I do an Italian Meringue buttercream that uses only egg whites...I'm curious if people are calling the same recipe different names? Thanks!

If it isn't extremely hot they will be fine out of the fridge for a day or so.

That sounds like a French Buttercream that uses the whole egg.
I use The Well Dressed Cake SMBC receipe from this site. SMBC and IMBC do use only egg whites. The "custard cream" icings do use whole eggs but not SMBC.

True Swiss meringue buttercreams (or italian) use only the whites. French meringue buttercream uses only the yolks. There are some people that use whole eggs, because its easier, but it is not a true swiss meringue buttercreme.

Technically they get their names because they are made from swiss meringue or Italian merengue, and then they have butter and flavor added to them to make the buttercream.

Thanks guys for the clarification!

You can make a big batch white and add your color as needed. It's cooled before you start adding the butter so it's ready to use right after it's made. You heat the egg whites and sugar to 160 degrees then transfer them to the mixing bowl and beat until the soft peaks form and the bowl is cool to the touch. Time varies on this step but it usually takes me anywhere from 15-25 minutes. I add my butter straight from the fridge. It's also very important not to add your butter until the egg whites are completely cool.

You're welcome. I'm curious as I've never made the French buttercreams that use the whole egg. Did you like the receipe that you used?

To me SMBC tastes like melted ice cream that has been whipped into a buttercream...it is smooth as silk...heaven in my mouth. But thats me

For my recipe I heat the egg whites, sugar and cream of tarter in my mixing bowl over boiling water for about 5 minutes until warm. Then transfer to the mixer with whisk attachment and whip until eggs whites are cool and hold stiff peaks. Then add the butter a tbl at a time and whip on med until all the butter is added. Add what ever falvour at the end.

Swiss Meringue Buttercream (SMBC) is made by heating the egg whites, sugar and an acid (cream of tartar) in a bain marie (waterbath) until the sugar is dissolved and then transferred into the mixer and whipped until a stiff foam foam until they reach a temperature of 160 degrees F, for 2 to 4 minutes, where the egg whites are considered "cooked". It is then beaten with butter to make a buttercream meringue. The result is always a beautiful, white buttercream that you can get really smooth on a cake. In warm weather, it doesn't hold up as well as Italian Meringue Buttercream does, but you can make it with hi-ratio shortening so it will be more stable in temperatures over 80 degrees F. See Swiss Meringue Buttercream warm weather tips.

Italian Meringue Buttercream (IMBC) This is more popular than Swiss Meringue Buttercream. After the meringue is whipped to stiff peaks, and in the case of the Italian Meringue, cooled to room temperature. is made with softball (240 degree F) sugar syrup poured into whipping egg whites. Once whipped, add softened butter to the bowl, little at a time and whip until a fluffy consistency is reached. You can make the icing in advance; keep it in an airtight container in the refrigerator for a week. Italian Meringue Buttercream can be frozen for up to 3 months (some baker's have reported that it has kept longer). NOTE: In the book, ON FOOD AND COOKING, by Harold McGee, he says that "Because much of the syrup's heat is lost to the bowl...the foam mass normally gets no hotter than 130 or 135 degrees F, which is insufficient to kill salmonella", page 108. You can use powdered pasteurized egg whites to make the Italian Meringue Buttercream is you are concerned.

As to whether Swiss or Italian Meringue Buttercream is "better", that is up to its use. Because Swiss meringue isn't made with a sugar syrup as Italian Meringue Buttercream is, you don't have to worry about little crystallized bits of sugar that you can get with an Italian Meringue. The primary difference between Italian and Swiss Meringue Buttercreams is stability or how well they hold up in all situations. Swiss tends to deflate slightly faster and doesn't hold up as well in warm environments. Italian is more dependable and heartier. Either can be frozen for long-term storage. Both types of Buttercream often take quite a bit of whipping in order to reach the right consistency of light and fluffy. Cool butter is whipped in and many times the meringue buttercream breaks, but with more beating it comes together and makes a silky, very buttery, not too sweet or grainy buttercream. How to fix meringue buttercream.