Love JJR's Swiss Meringue Buttercream? Try It Browned!

Actions

Man About Cake 's Swiss meringue buttercream is everything. But if you want a new experience, try this twist. Be sure to plan ahead — after you brown the butter, it has to cool overnight.

Browned Swiss Meringue Buttercream

Yield Makes enough to fill and frost a 10-inch cake

Ingredients

  • 3 cups (675 g) unsalted butter, at room temperature
  • 8 large egg whites (about 1 cup/240 ml)
  • 1 cup (200 g) granulated sugar
  • Pinch of salt
  • 1 cup (120 g) confectioners’ sugar
  • 2 tablespoons Madagascar bourbon vanilla

Instructions

1. The night before making the buttercream, place 1 cup of the butter in a sauté pan over medium-high heat.

2. Heat the butter for 10 to 15 minutes, until brown flecks appear. The butter will boil for a few minutes and then will settle and start to brown on the bottom. You need to keep your eye on this! Once the boiling settles, the browning happens very fast, so be sure to start stirring at that point.

3. When you see a good amount of brown flecks, remove the pan from the heat and pour the butter into a bowl. Cover and let the butter cool overnight at room temperature.

4. The next day, in the top pan of a double boiler, heat the egg whites, granulated sugar and salt, whisking constantly, until the sugar is dissolved. Heat the mixture slowly to avoid cooking the eggs.

5. Transfer the mixture to a stand mixer fitted with the whip attachment and whip on high speed for 5 minutes, until stiff peaks form.

6. Reduce the mixer speed to medium and add the remaining 2 cups butter a little at a time. Add the browned butter, confectioners’ sugar, and vanilla and mix until incorporated.

Become a member for exclusive access to endless creative inspiration.
NEXT FOR YOU
Welcome to Man About Cake, a weekly YouTube show full of laughs… and tiers. Kick it with our Caked Crusader, Joshua John Russell.
Joshua John Russell
Joshua John Russell
This cake is dense, moist and filled with crunchy almonds. What's not to love? Go nutty over this almond cake recipe from Joshua John Russell himself. (Bonus points: it's vegan!)
Bluprint
Only a handful of ingredients and three simple steps stand between you and a rich chocolate buttercream to spread on your cake. Thanks, JJR!
Bluprint
Now Reading
Love JJR's Swiss Meringue Buttercream? Try It Browned!