Posts Tagged Swiss Meringue Butter Cream

Old school butter cream cakes


Basic Swissroll for the cake:

5 egg yolks
1tsp vanilla extract
30g Oil
50g milk
80g Self raising flour
20g castor sugar

5 Egg whites
60g Castor Sugar


Preheat oven to 160C.   Fully line a 11 x 11 inches pan. Grease lightly.

Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and and salt together. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Add flour into the yolk mixture, stir with a handwhisk, when it gets too thick, add 1/3 of meringue and continue until the batter is smooth.

Fold in another 1/3 portion of meringue into the yolk batter and then add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan and smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack above the centre rack, at 160 for 25-30 mins or until golden brown.

Remove the cake and immediately invert on a rack lined with a clean piece of parchment paper. Peel off paper lining and leave to cool completely before decorating.


3 egg whites (from 65g eggs with shell)
170g castor sugar
1 tsp vanilla extract
250g salted butter, soften slightly (still cold but leaves an indentation when pressed) – cut into cubes of about 1 inch.

1.In the stand mixer bowl whisk together egg whites and sugar over a double boiler until the sugar has completely dissolved. Keep whisking to avoid cooking the eggwhites!
2. Remove from heat once the sugar has completely melted (temperature should reach 70C) and whisk the egg whites for 4-5 mins on high speed or until stiff peaks forms and meringue is about room temperature.
3. Start adding the butter, 2 pieces at a time and continue to whisk till it holds stiff peaks. This may take about 10 mins.
4. Add vanilla extract and continue to beat until just combined. Use a spatula to scrap the bowl until evenly mixed.
5. Transfer the SMBC into a bowl, divide and mix in your flavoring then put into a piping bag with a nozzle attached and frost your cakes as desired.

Note 1: for green color, I added matcha powder; chocolate color, add cocoa powder and for pink I added strawberry paste.

Note 2: I just use store bought piping jelly and add coloring for the cherries and dots.


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Pandan Swissroll with Gula Melaka SMBC


IMG_7872Adapted from FC Ng’s (FB group member) Strawberry swirl swissroll ~ Thank you FC 😀

Gula Melaka SMBC from Bake with Paws ~ Thanks Yeanley:)

Pandan Swissroll with Gula Melaka SMBC

5 nos Egg yolks
1tsp Vanilla Extract
50g Oil
50g pandan juice
90g Cake flour
10g Coconut Powder

5 nos Egg whites
70g Castor Sugar


Mix egg yolks, oil and pandan juice  together and whisk until blended then sift in flour and mix well. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Fold the meringue into the yolk batter in 3 batches then pour  into prepared pan (I used 11 x 11″ pan); smooth out the top by shaking the pan from side to side.  Bake in preheated oven at 150C for 30-35 mins or until golden brown.

Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper.  Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

Chill well before slicing.

Gula Melaka SMBC


Gula Melaka Caramel:
50g gula melaka, crushed or chopped
2 pandan leaves, tied a knot
1/8 cup (25 ml) of water

Swiss Meringue Buttercream:
3 large egg whites
80g caster sugar
150g butter, room temperature
¼ tsp vanilla extract
¼ tsp salt


To prepare Gula Melaka Syrup:

Place gula melaka, pandan leave and water in a saucepan and cook, stirring all the time, over medium heat until gula dissolved completely and the liquid has thicken somewhat. Remove the leave and strain the syrup into a clean bowl. Set aside to cool.

To prepare Swiss Meringue Buttercream:

Cut the butter into cubes. Set aside in room temperature. We want it to thaw a bit but still cold.
Place egg white and sugar in a heat-proof bowl and cook over a bain marie, stirring with a hand whisk at all times until sugar has completely dissolved.
Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature.

Switch to paddle attachment and using high speed, gradually add in the butter cube and beat until well blended. Finally add in the salt and vanilla extract and beat till combined.

Reduce speed to low and add the cooled Gula Melaka syrup one teaspoon at a time until combined.

This is the first time I am making SMBC, it’s runny initially when I started adding butter, I guess I did not beat the meringue until it is cooled enough.  I have to put the meringue into the freezer for a few minutes before continuing to beat. Texture is not very smooth but taste is nice.

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