Swiss-Meringue-Buttercreme-Mix, 400 g

Swiss meringue buttercream mix, 400 g

Swiss meringue buttercream is very versatile and can be used for decorating, filling or spreading. Unfortunately, it is often a little laborious to make, the consistency is not as desired or it seems too heavy to be really tasty. These problems are solved with this buttercream powder mix! It is very easy to use and the consistency can be easily controlled and modified. Despite the butter it contains, the cream is airy and can be refined to taste with a little flavor paste or flavoring. In contrast to normal buttercream, Swiss Meringue Buttercream is lighter, less sweet but also less suitable for delicate buttercream flowers.

Buttercream mix - Application

Perfect buttercream for filling or decorating

One portion of buttercream is enough to fill and spread on a cake with a diameter of 20 cm or as a topping for 12 cupcakes.

70 g water

100 g buttercream mix

220 g butter, soft

Beat the powder with the water for 8 minutes until light and fluffy. Then add the butter to the mixture in four parts, one after the other, making sure that the last piece is fully incorporated before adding more butter. Continue beating the mixture for another 8 minutes or so, then the mixture can be processed immediately or placed in the fridge.

You can also flavor or color the ready-mixed buttercream. Gel or paste colors should be used for coloring, as these do not affect the consistency of the mixture. A little flavor paste will give your buttercream a delicious and natural taste. Liquid flavoring can also be used, but only a few drops should be added, otherwise the cream will become soft.

The buttercream can now be used for various things. You can use a spatula to smooth out your cake. Buttercream is particularly popular as a coating for fondant cakes, as it protects the coating from softening. You can also use a star or rosette nozzle to apply the cream as a cupcake topping.

It can also be used as a filling for fine macarons. It tastes particularly good when the cream is refined with flavor paste or only a small rim is scooped out and then filled with a fruit jelly.