Black Swiss Meringue Buttercream (no cocoa powder)

This is a mock swiss meringue buttercream recipe that i used for this cake. It will make about 4 cups, it was enough for me to crumb coat, final coat and pipe borders.

Ingredients

4 cups powdered sugar (sifted)

1/2 cup pasteurized egg whites

2 cups(16oz) unsalted butter

1 1/3 tsp Pure Vanilla Extract (i added a little bit more)

1/3 tsp salt

Black gel food coloring (or color of your choice. Use a TINY drop of purple to achieve white)

Steps

1. Put egg whites and powdered sugar in mixing bowl

2. Use whisk attachment to combine ingredients on low switching to high for about 1 minute to dissolve the powdered sugar

3. Add the salt and vanilla

4. Add in butter chunks one by one while mixer is on medium combining all ingredients. Curdled look at first is normal! Don’t panic!

5. Add 4-5 drops of gel black food coloring(Colour mill is safe to use as well) (or color of choice).

6. Whisk on high for 10 minutes until light & shiny. You should taste your buttercream after this point, there should be no butter taste and should taste like ice cream. (Try not to add too much food coloring)

7. (Optional) Switch attachment to paddle & mix on low for about 15 minutes to smooth the buttercream and remove air bubbles.

TIPS

1. It will look curdled, just keep whisking until it comes together. If still curdled after 10 mins, remove about 1/3 cup of buttercream, melt in microwave 10secs and pour back into batch and whip again

2. Colors intensifies overnight so don’t use too much food coloring

3. If using buttercream next day, safe and recommended to leave out covered

4. SMBC safe at room temperature for 2 days, 2 weeks in fridge and up to 6 months in freezer

****EXTRA****

Here are some methods you can use to achieve a darker shade of color you’re wanting (especially black)

1. Immersion blender or food processor

2. Microwave method

get 1/3 of your butter cream

put drops of food coloring(if you already have not)

Melt in microwave for about 10secs and stir until fully melted

Add back into main buttercream and mix

(Do not use whisk attachment as it will make it a lighter color again)

2025/1/13 Edited to

... Read moreYou might be wondering, what exactly is 'mock' Swiss Meringue Buttercream, and why should I choose it? Well, as a home baker, I've found it's a game-changer! Unlike traditional Swiss Meringue Buttercream where you cook egg whites and sugar over a double boiler, this 'mock' version simplifies things by using pasteurized egg whites and powdered sugar directly. This means no fussing with thermometers or hot sugar syrups – just pure, creamy deliciousness with a fraction of the effort, perfect for busy schedules like mine! One of the most common questions I get about buttercream is how to get that incredibly smooth, glossy, and thick texture with visible swirls – just like the pros! My secret? Don't rush the whisking process. After adding the butter, it will look curdled, and that's perfectly normal. Many people panic and stop here, but trust me, simply keep whisking! The fat and liquid need time to emulsify properly. The article mentions whisking for 10 minutes until light and shiny, and that's exactly what you need. You're looking for a consistency that feels light and airy, almost like whipped ice cream, with absolutely no greasy butter taste. If it still feels a bit too soft or curdled after sustained whisking, the trick of warming a small portion in the microwave and re-incorporating it works wonders to bring it all together into that luxurious, shiny buttercream you crave. This technique helps achieve those coveted stiff peaks needed for intricate piping and a truly professional finish. Achieving a true, deep black buttercream can be tricky, especially without using cocoa powder which can dull the color. My recipe focuses on using quality gel food coloring. Remember that tip about colors intensifying overnight? It's a lifesaver! I always aim for a slightly lighter shade than my desired end result, because I've learned from experience that a few hours in the fridge can deepen the color dramatically. And for those extra dark shades, the microwave method mentioned in the main article is my go-to. It truly supercharges the color development, giving you that rich, opaque black that stands out. Just be mindful not to overdo the coloring initially, as it can sometimes affect the taste if too much is added. While you might see recipes for Italian Meringue Buttercream (IMBC) or consider store-bought options like Vanilla Bettercreme, I personally find this mock Swiss Meringue Buttercream to be the sweet spot for home bakers. IMBC involves a hot sugar syrup that can be intimidating, and while delicious, it requires more precision. This mock SMB offers a similar silky texture and rich flavor profile without the added stress. And when it comes to store-bought options, while convenient, nothing beats the fresh taste and customizable flavors of homemade. You control the ingredients, the sweetness, and the exact shade of black, ensuring your cake always tastes and looks phenomenal. Plus, mastering this recipe gives you a versatile base for countless other colors and flavors! Knowing how to store your beautiful buttercream is crucial. As the recipe mentions, it's quite stable at room temperature for a couple of days, which is fantastic for party prep. For longer storage, refrigerating or freezing are excellent options. I often make a big batch and freeze it, then just thaw and re-whip when I need it. It comes back to life perfectly, saving so much time!

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