Swiss Meringue Buttercream

Buttercream ini memakai full butter dengan meringue putih telur sehingga tekstur tetap kokoh walaupun di suhu ruang. Untuk memastikan putih telur cukup aman di konsumsi, suhu adonan di pertahankan sampai mencapai lebih kuang 80 derajat celcius. Rasa buttercream nya lembut dan ringan membelai lidah. Tidak eneg sama sekali. Lagi lagi alasan beralih ke SMB ini karna pengen buttercream yang tidak ada campuran margarin atau mentega putih. Supaya ga ada rasa khawatir kalau di konsumsi bocah bocah cilik ku.

Untuk resep saya intip di blog nya Sweetapolita.

• 10 large, fresh egg whites (300 g)
• 2-1/2 cups (500 g) sugar
• 3 cups (680 g) unsalted butter, cut into cubes and cool, but not cold
• 1 tablespoon + 1 teaspoon (20 ml) pure vanilla extract
• pinch of salt

1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
2. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
3. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
4. Add additional flavours, purees, as desired.