Okay, so this might not be the most appetizing photo of the infamous Swiss Meringue Buttercream. But I assure you, it is every bit as smooth and creamy and velvety as they come. 😉 Oh, and this is coffee-flavored, that’s why it is that color.
Swiss Meringue Buttercream, or SMBC for short, seems notoriously tricky to make. Especially since the usual process (adding cubes of softened butter to the meringue) undergoes a sort of curdling stage before evening out to the smooth and fluffy frosting you’re aiming to make. So you take the time to make the meringue all nice and fluffy and stiff peaky, only for it to deflate and look like curdled shit once you start adding the butter. It’s quite disheartening, really. Especially if you’re using a hand mixer like me (the ngalay is real). For a newbie (like yours truly), going through that stage can really freak you out. I mean, how is that soupy, curdled mess supposed to end up as SMBC? Okay, so being patient and whipping and/or beating the hell out of that mess will produce the heard-earned SMBC in the end. But still. Is there no other way?
To avoid that heartache-inducing stage, I looked around and found an alternative way of incorporating the butter into the meringue. This simple deviation in the process does not deflate the meringue and skips the curdled shit stage, and goes right through to fluffy SMBC territory. Ready to see how I did it?
Now, that wasn’t so hard, was it? You’re welcome. 😉