Foolproof Swiss Meringue Buttercream 零失敗瑞士蛋白奶油霜

Two years ago I wrote about Swiss meringue buttercream on my facebook page and then several months later I placed all three links in my blog post My Three FB Posts Regarding Swiss Meringue Buttercream. And today I’m sharing with you a completely new formula that contains even less sugar and with a firmer texture. Most importantly, I’ve decided to publicize my simple and foolproof method of preparing Swiss meringue buttercream!
兩年前EC曾在Facebook專頁內介紹瑞士蛋白奶油霜之做法，數月後亦把三個連結放在網誌My Three FB Posts Regarding Swiss Meringue Buttercream中。今天分享的則是全新配方，糖量更少而質地亦較挺身，更重要的是，EC決定公開瑞士蛋白奶油霜的超簡單零失敗製作方法！

Swiss meringue buttercream (SMBC in short) is intimidating for many novice cake decorators as so many things can happen during the process. Part three of my posts is a FAQ section in which I discussed in great details how to fix any mistakes. The reason for the failure is mainly due to the unsuccessful emulsification of the butter and meringue. In fact, from my experience, if the mixture is beaten long enough at the right temperature, it will eventually emulsify, resulting in a silky smooth buttercream. However, this beating process can take some time especially if your mixer is not powerful enough.
不少烘焙初學者對瑞士蛋白奶油霜(以下簡稱奶油霜)敬而遠之，因為過程中有很多因素可導致製作失敗，EC亦曾在第三篇網誌中詳細描述常見問題並提供解決方案。導致奶油霜失敗之主要因素是蛋白霜未能跟牛油産生乳化作用，但依EC的經驗，只要溫度正確，加上充足的攪拌，輕盈軟滑的奶油霜最終定必會形成。可是倘若電動打蛋器馬力不夠，攪拌時間隨時會變得很漫長。

Being a frugal (and lazy) mom who strives for saving time as well as energy, I started my quest to look for easier ways of preparing SMBC. What I found was that the buttercream can be done in a fraction of the time if the following procedures are followed. First, whip up the meringue and butter separately in two mixing bowls. Next, add the meringue into the butter (instead of adding butter cubes one by one slowing into the meringue) in several additions. When incorporated beat in any flavorings or color. And that’s it! The resulting SMBC is JUST THE SAME as the traditional one. This method is too quick and too easy that, in fact, I feel embarrassed to talk about it for fear that people may think that I am cheating. I’ve only shared this discovery to friends and readers who came to me and asked for help with their screwed up SMBC. One of my friends told me she had dumped three batches of SMBC into the garbage bin because they all looked curdled and simply wouldn’t mix. She wanted to cry because she needed the cupcakes for a party the next day (and it was 2 am when we chatted). There was another reader who told me that her hand mixer got burning hot after beating the SMBC for a period of time. She was so freaked out that her mixer would burn (let’s not mention about her sore arms and shoulders). After helping and listening to them I usually share with them my trick. I also asked them not to spread this quick method as it was non traditional. However, the increased number of people seeking advice has made me reconsider if I should publicize my trick.
EC是個節儉(及懶惰)的媽媽，為了節省電力及時間便開始思考如何簡化做法。經過試驗後，EC終於研究出以下的快速瑞士蛋白奶油霜製法：首先，蛋白與牛油要分開用兩個鋼盆盛載各自打發，然後就是把蛋白霜分次加入牛油中拌匀(傳統做法是把牛油粒慢慢逐一加進蛋白霜中長時間攪拌)，完全混合後便可調味和調色，奶油霜跟傳統做法是沒啥分别的。老實說，由於做法實在太簡單太快速了，EC害怕被取笑走捷徑或做法不正宗，因此從沒公開提及，而知道此法的也就只有曾經因為奶油霜製作失敗而向EC求救的網友及朋友們。過去曾有朋友跟EC透露奶油霜做了三次也不成功，奶油霜怎樣攪拌也像豆腐渣不能混合，她明天就要做杯子蛋糕送人了(當時是凌晨二時哦！)，材料浪費了又通通丢掉了，自己亦急得快要哭出來。另外也有網友跟EC訴苦，說用手提打蛋器打發奶油霜時耗時甚久，摩打是滾燙的，很擔心會弄壞機件(先别談論她那己發酸的肩膀及手臂！)。為她們解決問題後EC通常也會分享自己的快速方法，但這始終不是正宗做法嘛！因此EC也會叮囑她們別向人提及。可是隨著找EC求助的人數日漸增多，EC不得不重新考慮應否公開自己的做法。

I’ve been there so I understand how frustrating it is when your SMBC failed on you. I do hope my readers will all be benefited with this foolproof method. Let me know how yours goes and feel free to send me feedback. You will be amazed by how quick and easy this new method is.
EC初學製作瑞士蛋白奶油霜時也遇過不少問題，因此十分明白製作失敗的感受。盼望新方法對大家有幫助，快來試驗這個神奇方法吧！EC很樂意互相交流製作心得，也歡迎各位留言及提供意見。

Foolproof Swiss Meringue Buttercream
零失敗瑞士蛋白奶油霜

Ingredients

90 g egg whites (from about 3 large eggs, I use pasteurized egg whites in carton)
55 g granulated sugar
1/8 tsp salt
250 g unsalted butter, slightly softened and cubed
1 Tbsp vanilla bean paste
Gel food color of your choice (for coloring purpose, use as needed)

材料

蛋白 90克 (約三隻大蛋份量，EC一般使用盒裝消毒蛋白)
細砂糖 55克
鹽 1/8茶匙
無鹽牛油 (少許回溫及切丁) 250克
雲尼拿醬 1湯匙
食用色膏(調色用，自選顏色並按需要使用)

Directions 做法

Before preparing the meringue, wipe the mixing bowl and the whisk attachment with paper towel and vinegar or lemon juice to remove any traces of grease. Add egg whites, sugar and salt to the mixing bowl. Set bowl over a pot of simmering water and whisk constantly until the temperature of an instant-read thermometer reaches 160°F/ 71°C (or until sugar has completely dissolved if pasteurized egg whites are used). Keep stirring while heating so the egg whites won’t be cooked. If stand mixer is used, whip the butter while the whites are heating up. This will be even more efficient.
製作蛋白霜前先將打蛋器配件及鋼盆用廚房紙沾點白醋或檸檬汁抹一次去除殘餘油污，鋼盆內放進蛋白、糖和鹽，小鍋內加水煮至微滾，將鋼盆放在小鍋上，開小火隔水用蒸氣將蛋白加熱至160°F/ 71°C(若使用消毒蛋白只需加熱至糖溶)，其間要常常攪拌以免煮熟蛋白。若使用坐枱式攪拌器，可利用加熱蛋白的時間先將牛油打發，這樣可以更省時！

With an electric mixer or a stand mixer fitted with the whisk attachment, whip mixture on high speed until it is glossy and forms firm peak. If the bowl still feels warm, continue whipping with low speed until it is cool to the touch. Set aside.
用電動打蛋器或坐枱式攪拌器(使用打蛋器配件)將蛋白高速打發成挺身和有光澤的蛋白霜，若鋼盆仍有餘熱可用底速繼續打發至鋼盆溫度冷却，備用。

Place butter cubes in a separate mixing bowl and beat with the paddle attachment until fluffy. Add meringue into the bowl of butter in three additions, beating well after each addition. Scrape the sides and bottom of bowl with a spatula if needed. Keep beating with low speed until mixture is completely incorporated.
將軟化牛油放在另一鋼盆用電動打蛋器或坐枱式攪拌器(使用攪拌槳配件)打至鬆發，然後分三次把蛋白霜加進牛油中，每次拌勻後才添加另一次，有需要時可用膠刮清理盆底及盆邊，低速攪拌至完全混合。