Cake Central › Cake Forums › Cake Talk › Cake Decorating › Swiss meringue buttercream too buttery ...
New Posts  All Forums:Forum Nav:

Swiss meringue buttercream too buttery ...

post #1 of 31
Thread Starter 

Hi guys,

 

So I normally make a crusting buttercream, but I just watched Joshua John Russell's free Craftsy class ("Modern Buttercream") so I decided to try his Swiss meringue buttercream.

 

It went together beautifully, but it tastes too buttery for my liking. I usually make all butter, buttercreams so I'm not sure why this one bothered me a bit. I used pasturized egg whites, like he does, could this be the culprit? Should I separate my own eggs and pasturize them myself next time? Should I maybe do 75% butter and 25% shortening next time?

 

Also, all of my buttercreams are a bit salty for my liking. I'm thinking it's because I can't buy pure confectioner's sugar here. I only have access to "icing sugar."

 

Here's the recipe:

8 egg whites (1 cupt)

1 cup granulated sugar

3 cups butter

1 cup confectioner's sugar

pinch salt

2 tablespoons vanilla extract

 

What do you guys think?

post #2 of 31
Quote:
Originally Posted by MustangMollie View Post
 

Hi guys,

 

So I normally make a crusting buttercream, but I just watched Joshua John Russell's free Craftsy class ("Modern Buttercream") so I decided to try his Swiss meringue buttercream.

 

It went together beautifully, but it tastes too buttery for my liking. I usually make all butter, buttercreams so I'm not sure why this one bothered me a bit. I used pasturized egg whites, like he does, could this be the culprit? Should I separate my own eggs and pasturize them myself next time? Should I maybe do 75% butter and 25% shortening next time?

 

Also, all of my buttercreams are a bit salty for my liking. I'm thinking it's because I can't buy pure confectioner's sugar here. I only have access to "icing sugar."

 

Here's the recipe:

8 egg whites (1 cupt)

1 cup granulated sugar

3 cups butter

1 cup confectioner's sugar

pinch salt

2 tablespoons vanilla extract

 

What do you guys think?

Don't even think about adding shortening to that!!!!    eeeek!

I see a couple of problems - thats a MODIFIED version of SMBC

 

  • I bet you used salted butter - UNSALTED is the way to go
  • Confectioners Sugar (US) IS the equivalent of our icing sugar   AND I never use it in a SMBC or IMBC
  • Powdered Sugar  IS the equivalent of our PURE icing sugar and once again ... NOT in any of the SMBC or IMBC recipes that I use.


As a comparison...  IMBC version

 

1 cup sugar

1/4 cup water  -  syrup 118-120degreesC

5 egg whites - soft peak

Add - !/4 cup extra caster sugar - Beat

 

Slowly pour hot syrup in a steady stream over egg whites with beater on high

Beat for 5-10 mins until mix is no longer warm

Beat in 2 cups (approx 500g) softened butter (just soft enough that you can push a thumbprint into the paper-NOT melted) a Tblspn at a time.
 

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

Misc 3D Cakes
(1 photos)
  
Reply

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

Misc 3D Cakes
(1 photos)
  
Reply
post #3 of 31
Thread Starter 
Hahaha ApplegumPam! While I live in Oz and married an Aussie, I'm American so shortening in icing doesn't bother me. I do use unsalted butter, so I'm not sure why my icings keep tasting salty. Maybe it's a hormonal thing (I just stopped breast feeding my baby) nobody else seems to think it's too salty. So I should be using extra caster sugar instead of icing sugar? Thanks so much for your help! Over the next month I want to try a bunch of different I buttercream recipes so that I can pick my fav and stuck with it icon_smile.gif
post #4 of 31
post #5 of 31
Mustangmollie meringue butter creams are really buttery, if you don't like the taste of butter it might not be for you. The usual way to mask the taste is adding more flavor, that's the best advice I've got!

Seriously though, my husband just doesn't like meringue buttercream no matter how much flavor I put in, it's just too buttery for him. He is an ABC man plain and simple. If you want a really sweet buttercream then meringue isn't the way to go.
elsewhere.
Reply
elsewhere.
Reply
post #6 of 31
Thread Starter 
ThAnks for pointing that out! I LOVE ABC (though I cut the sweetness a bit). I wanted to try Swiss merengue bc because it sounds fancy, it's pretty good.m I. Writing a summary of the u
post #7 of 31

I use more sugar than called for - 1.5 cups in the syrup, plus the 1/4 cup in with the egg whites.  Helps it taste a bit sweeter.  No confectioners sugar in meringue buttercreams, and I use the Italian method.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply
post #8 of 31
Here's a link to a CC thread with the same kind of trouble you might have had.

http://cakecentral.com/t/725411/imbc-not-so-good

I love IMBC. It's the only one I make.
post #9 of 31
Thread Starter 
Sorry about the gobulty gook in my last post, I fell asleep while typing. I'm trying a number of buttercream recipes to decide for sure what my go to recipe is. Thanks so much for your help everyone!!!
Edited by MustangMollie - 9/29/13 at 1:22pm
post #10 of 31

I make a modified version of this recipe, that my awesomely awesome friend Jeanne developed: http://cakecentral.com/a/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

 

I always make a quadruple batch in my 6qt KA. I add a cup more sugar (remember I quadruple the recipe)...that's it. Not that different, but it does make it a bit firmer, and a tad sweeter. Might give this one a try and add more vanilla. 

 

Also, and this s BIG....the closer it is to room temp, the better it tastes. I like it straight out tha' fridge myself, but that's me.

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #11 of 31
Thread Starter 
Thanks AZCouture, I'll give that recipe a go icon_smile.gif
post #12 of 31
Quote:
Originally Posted by AZCouture View Post
 

I make a modified version of this recipe, that my awesomely awesome friend Jeanne developed: http://cakecentral.com/a/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

 

I always make a quadruple batch in my 6qt KA. I add a cup more sugar (remember I quadruple the recipe)...that's it. Not that different, but it does make it a bit firmer, and a tad sweeter. Might give this one a try and add more vanilla.

 

Also, and this s BIG....the closer it is to room temp, the better it tastes. I like it straight out tha' fridge myself, but that's me.

So after quadrupling you add 1 cup more (1/4 c per recipe) than what it calls for and this makes it firmer? I will try that nexttime. That is the exact recipe I use except mine is doubled instead of quadrupled.

post #13 of 31
When I quadruple that recipe, I use 5 cups of sugar total.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #14 of 31
It's just in my head after so many years now. 21 eggs, 5 cups sugar, 3 pounds buttah'. Thank God for the pound bricks of butter too, unwrapping many sticks of butter is sooooo annoying.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #15 of 31

coming in late...

 

adding a bit more vanilla can make it taste sweeter and you might find it more to your liking.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Swiss meringue buttercream too buttery ...