Here at Bob the Baker Boy, we specialise in using our Swiss meringue buttercream recipe to coat our scrumptious cakes. “Why not fresh cream?” You might ask. We all love how light fresh cream cakes are. We can eat a whole cake and not feel sick after. But they’re not ideal for use in cake decorating.
Fresh cream has a high water content which causes the fondant to melt. Besides, fresh cream isn't ideal for supporting heavy fondant figurines, and even if they were, they don’t last very long.
Our stable Swiss meringue buttercream frosting gives our buttercream cakes the perfect balance between creamy light, and stable! This results in a cake that lasts reliably long outside, while still tasting delicious. It’s great with fondant, with chocolate, it lasts long outside, it’s not too sweet. It’s delicious (unless you’re concerned about your waistline) - It’s really a cake decorator’s best friend.
Discovering swiss meringue buttercream then helped pave our way to making them even lower in sugar - that makes us proud curators of the best buttercream cakes in Singapore! They are 500% lower in sugar than their American buttercream counterpart. Without further ado, let’s jump right into our recipe that’s less sweet yet equally as delectable.
First things first, here’s a list of ingredients you’d need:
400g of Sugar
5g of Salt
15g of Vanilla Essence
10 Large Egg Whites
800g of Butter
Follow these steps, and you’re well on your way to discovering the perfect Swiss meringue buttercream frosting recipe!
Place 400g of Sugar, 5g of Salt, 15g of Vanilla Essence and 10 Large Room Temperature Egg Whites into a boiler pot.
Then, use the bain-marie (double boiler) method to whisk the egg whites ans sugar. This step heats the sugar mixture gently in the boiler pot. Continue whisking and heating the mixture in the boiler pot until it reaches 55-60°C.
Then, remove the boiler pot from the heat source. Pour the sugar mixture into the whisking bowl of a stand. With the stand mixer fitted with the whisk attachment, whisk the mixture at a high speed setting, until the meringue is stiff and stable.
Here’s where we know the meringue is now ready to have butter added. Put speed to low.
Add 800g of Softened Butter to the mixture, in small to medium chunks. Gradually increase the speed setting while you add the butter a chunk at a time.
Gradually increase the speed setting, whisk the mixture at a high speed setting until the buttercream comes together, and you’re done!
Transfer it to a container, if you can’t finish using it at one sitting. Do scrape all the way to the bottom of the bowl!
Prefer a more complex flavour? Go ahead with vanilla extract! But please don’t substitute the caster sugar here with confectioners sugar or powdered sugar, they just won’t work.
There you have it, the perfect recipe for Swiss meringue buttercream that’s less sweet. This recipe is perfect for the weather we have here in Singapore. This makes our cakes more durable than a regular cake, lasting up to 4 hours in an air conditioned environment!
Whether you’re in search of a layer cake or a vanilla cake recipe, it’s always better to use a superior Swiss meringue buttercream recipe for cake decorating.
Cake shops in Singapore are a dime a dozen, but we’re certainly no strangers to the baking scene - our passionate and talented pastry chefs take pride in curating every single order to perfection, because we believe that love is the best ingredient.
The satisfaction we get from our customers push us to further excel in our craft and motivate us to continue delivering the best pastries and birthday cakes Singapore has to offer! Ready to bake your own? Now get ready to turn your oven on, have your cake pans, baking powder and salt ready!