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'FromScratch sf' vs 'Sweetapolita': swiss meringue buttercream

post #1 of 27
Thread Starter 

I am going to attempt swiss meringue buttercream again after a failed first attempt but I'm not sure whether to use FromScratch sf's recipe or Sweetapolita because they both have very good reviews but FromScratch SF's recipes seems to have a significant amount more butter than Sweetapolita's: they both call for about 5 large egg whites but FromScratch SF's recipes says use 16 oz of butter and Sweetapolita calls for 12 oz of butter. Which recipe should I go for because I don't want an overly buttery taste and want a nice soft, fluffy texture? 

 

Thanks,

Rhian 


Edited by Rhianmcx16 - 6/2/13 at 8:26am
post #2 of 27

I have made both with great results. Sweetapolita's is sweeter and less buttery. I find her recipe lighter in texture. I love the method taught by FromScratch SF.

post #3 of 27
Thread Starter 

Thanks Krypto, 

 

I think I will try Sweetapolita's recipe first.

post #4 of 27

I am a big fan of FromScratchSF's recipe.  Though most of the time I don't hit the exact measurements on the scale. I sometimes add an additional 4oz of butter and it is very forgiving. (i think they all are) the key is just whipping that meringue until cool and stiff (which i have a hard time doing when going for a full 2lb of butter recipe.) 

post #5 of 27
Thread Starter 

Thanks Lorieleann!

post #6 of 27

Yes, whatever recipe you use, definitely use FromScratch's method.

post #7 of 27

I use 12 oz butter per 5 whites, and just love it.  It is not too buttery tasting.  To keep the butter flavor down, I might also recommend using plain, generic non European, unsalted butter (read the label - the only ingredient is cream, no added "natural flavorings" which makes it more buttery tasting).  Since both recipes start out virtually the same, add 3 cubes of butter at the end, then taste and save a sample.  Add the fourth cube of butter and compare the two.  If you can't decide, use 3 1/2 cubes!  You will migrate to your favorite over time.  Ditto the above, FromScratch SF's tutorial is great.  

I'd rather be baking!
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I'd rather be baking!
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post #8 of 27
Thread Starter 

Thanks! I planned on using her method and tutorial anyway but was not sure on the amounts of ingredients.

post #9 of 27

disclaimer: i have not tried the Sweetopia recipe, however one thing that I really like about the FSSF recipe is that it is in weight.  This makes your recipe the same every time.  Depending on your size of egg, counting egg whites can have variances.  Going by oz is super easy if you switch between large or XL eggs or if you want to quick pour the pasteurized egg whites from the carton.  I zero out the scale with my mixing bowl on it then add the sugar; zero out and then add the eggs whites in the carton.  Easy peasy! 

post #10 of 27
The first recipe for smbc I tried was Sweetapolita's. I've never bothered trying another recipe. It's a winner in my book...and a great filling for French macarons, too.
post #11 of 27
Quote:
Originally Posted by NJsugarmama View Post

The first recipe for smbc I tried was Sweetapolita's. I've never bothered trying another recipe. It's a winner in my book.

Me, too.  :-)

post #12 of 27
Thread Starter 
Also, can I use goats butter (which is salted) to make the SMBC and then eliminate the salt because I want to try and get the buttercream as white as possible and goats butter is almost white rather than yellow like most butter?
post #13 of 27
Quote:
Originally Posted by Rhianmcx16 View Post

Also, can I use goats butter (which is salted) to make the SMBC and then eliminate the salt because I want to try and get the buttercream as white as possible and goats butter is almost white rather than yellow like most butter?

I wouldn't suggest goat's butter for frosting, it has a lower melting point than cow's butter, is a bit oiler, tastes a bit 'goaty' and is very expensive. Around here it starts at $14 a pound.

I have worked with it a lot in savoury dishes, and in some baking, which is fine, but the meringue butter creams really showcase the butters flavour, and most people wouldn't like a gamey taste with their cake :)


Also, any that I have ever been able to find always comes unsalted, and I was actually told that it is never salted. Which type have you found that is salted? I would love to get my hands on some!

 

You'd be better off subbing some hi ratio shortening for some of the butter. It will keep it whiter, and be a lot more stable.

post #14 of 27
Thread Starter 
Thanks Scrumdiddlycakes, I will stick to normal butter then as I think butter tastes far better than hi ratio shortening. I live in the UK, in London specifically, and I have only found one type of goats butter in the supermarket, which is salted, the brand is Delamere, I don't know if they sell that where you are?

Thanks again,
Rhian
post #15 of 27
Quote:
Originally Posted by Rhianmcx16 View Post

Thanks Scrumdiddlycakes, I will stick to normal butter then as I think butter tastes far better than hi ratio shortening. I live in the UK, in London specifically, and I have only found one type of goats butter in the supermarket, which is salted, the brand is Delamere, I don't know if they sell that where you are?

Thanks again,
Rhian

Hi Rhian, I'm from the Uk and make SMBC all the time. I use Sweetapolita's recipe. If you want to keep it white use Lurpak unsalted butter and add a tiny bit of violet food colouring. The violet cancels out the yellow in the butter. Lurpak is the palest butter we have in the UK. HTH
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