Raspberry Swiss Meringue Buttercream
March 23, 2021
Photo by Bruce Murray/Visionfire
2 Step process: Make the raspberry filling ahead of time, then the buttercream and add in some filling to the buttercream! Read the accompanying recipe for lemon cake here.
Recipe courtesy of Meaghan Adamski
Swiss Meringue Buttercream: Makes about 5 cups
- 4 cups (800 g) of frozen or fresh raspberries
- 3/4 cup (150 g) of granulated sugar
- 1 Tablespoon (12 g) of lemon juice
- 1/2 cup (125 g) water divided evenly – half to be added to the raspberry mixture, the other half to mix with cornstarch for thickening
- 4-5 large egg whites (140 g)- Pasteurized whites in the carton recommended
- 1 cup (200g) of granulated sugar
- 1/4 teaspoon (1.5 g) of cream of tartar
- 1 lb (454 g/4 sticks) of unsalted butter (room temperature and cubed)
Swiss Meringue Buttercream
- Make this in advance for optimal thickening and cooling. Place raspberries, granulated sugar, lemon juice and 1/4 cup of water in a saucepan and heat over med-high heat. Stir mixture until it begins to boil. Lower the heat to med-low and allow mixture to simmer for about 10-15 mins.
- Remove pot and strain raspberry mixture through a fine-mesh strainer using a rubber spatula to separate the pulp and seeds from the sauce. Set the bowl with the sauce aside.
- In a separate bowl or cup, stir in the corn-starch with remaining . cup of water and mix until fully dissolved. Rinse out pot (to remove any residual seeds) and add the strained raspberry mixture into the pot with the water & corn-starch mixture. Heat on medium-high heat, stirring constantly to prevent burning. Stir until mixture starts to boil, then reduce heat to medium-low.
- Continue stirring and cook for a few minutes. Turn off heat and pour mixture into a bowl to cool. Cover and place in the fridge for at least 1 hour.
- Use a heatproof bowl over a pot of simmering water, the water should not touch the bottom of the bowl. Mix together the egg white, sugar & cream of tartar in the heatproof bowl. Stirring constantly until the mixture reaches 160 degrees F, which can be checked with a candy thermometer. Pour mixture through a fine-mesh strainer into the stand mixer bowl.
- Using whisk attachment, whip the mixture on high until stiff glossy peaks form and the outside of the bowl feels like room temperature to the touch. This can take several minutes. Use this time to make sure your butter is soft and at room temperature as well.
- Switch to the paddle attachment, and adjust the mixer to low speed, adding the butter cubes one at a time. The butter will go through a curdling phase, this is normal! Once all of the butter has been added, increase the speed to medium and mix until the buttercream because smooth and silky. Buttercream can be used immediately, stored in the fridge for up to one week or frozen for up to 2 months. If you do not use the buttercream right away, give it a quick whip again prior to using to bring back the silky-smooth texture.
- To make the vanilla buttercream raspberry flavour, add some of the cooled raspberry filling spoonful by spoonful and mixing on medium until fully incorporated until you have reached the desired taste! Optionally, you can add a few chopped up fresh raspberries for that extra punch of colour and flavour.
Photo by Bruce Murray/Visionfire
Read the accompanying Raspberry Swiss Meringue Butterc...