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Summer Berry Eton Mess Cheesecake

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Rich, dense, smooth and creamy, cheesecake is truly a dessert staple. Top it with with freshly whipped cream, crushed vanilla bean meringues, fresh berries and a fresh berry sauce and it’s the perfect indulgent dessert. My summer berry Eton mess cheesecake is a twist on the classic English dessert, Eton mess. Eton mess traditionally consists of macerated strawberries, whipped cream and crunchy chewy meringue. It’s kind of like a deconstructed pavlova where the ingredients are sort of just tossed together, hence, the “mess”. It may be a bit messy, but this dessert is anything but. Creamy, crunchy, rich and tangy, this summer berry Eton mess cheesecake is a lofty beauty and makes a show stopping dessert for any event.

Summer Berry Eton Mess Cheesecake

Let’s talk New York cheesecake

New York style cheesecake is generally the type of cheesecake most of people are familiar with.  This cheesecake is dense, creamy and smooth in texture. It’s rich, and hard to eat more than just a small piece – even though we try to anyway, because, well, it’s so good.

So what makes this cheesecake so different than others? In all reality, not *that* much. The ingredients in NY style cheesecake are similar in cheesecakes that are light and fluffy or soft and creamy – cream cheese, eggs, sugar and usually heavy cream or sour cream. Non NY cheesecakes can also use different types of cheese – mascarpone, quark, ricotta, etc. It’s how they’re used and the quantities that makes the most difference. In NY cheesecakes, more cream cheese is used, and cream or sour cream is also used, but a small amount is added for richness and creaminess, and extra eggs and/or egg yolks are added to also make it more dense and rich. NY cheesecakes are usually baked at a high temp first, then lowered to get that iconic NY cheesecake brown outer top but still maintain that creamy center. Oftentimes, NY cheesecakes don’t call for a water bath either.

Summer Berry Eton Mess Cheesecake

About this cheesecake recipe

Now, this cheesecake recipe is similar to that of the NY cheesecake with some exceptions. I wanted the dense, velvety and creamy cheesecake, but wasn’t sold on the firmer exterior (that occurs without the water bath) or the traditional browned top, for my Eton mess cheesecake. I wanted many of the characteristics of a NY cheesecake, for the cheesecake to be able to stand on it’s own, but also traditional enough to be topped with any sort of topping – fruit, chocolate, curds, etc.

Yes, this cheesecake requires a water bath. I know, it seems daunting, and the worry of leaks is real, but trust me on this. I’ve made many, many cheesecakes over the years, and the water bath is just so necessary to keep the cheesecake from drying out along the edges and to keep the top from cracking, and allows the cheesecake to bake more evenly. I’ve got some tips and tricks in the recipe that will keep you from getting a watery, leaky mess.

Summer Berry Eton Mess Cheesecake

The base of the cheesecake is a traditional graham cracker crust that is baked to golden brown before adding the cheesecake mixture. The cheesecake consists of cream cheese, eggs, egg yolks, sugar, lemon juice, vanilla and a little bit of heavy cream. Sour cream can be used in place of cream cheese, just reduce the lemon juice by a teaspoon so that it’s not too tangy. I prefer to use Philadelphia brand cream cheese for my cheesecakes. It’s consistent quality and flavor, and a brand I know I like to bake with. Use a cream cheese you enjoy eating, but also one that doesn’t have a lot of odd ingredients and fillers.

Super important, make sure your cheesecake ingredients are room temperature. If they’re too cold, the mixture could end up lumpy or curdled. The cheesecake mixture comes together pretty quickly in the bowl of stand mixer. Once the eggs are added, do not over beat. Eggs trap air and this could cause the cheesecake to puff and deflate. It’s best to do the heaviest beating when mixing the cream cheese and sugar. This ensures your cream cheese is smooth so you won’t feel like you will have to over mix to smooth out lumps when the remaining ingredients are added and mixed.

Summer Berry Eton Mess Cheesecake

Prep the springform pan for the water bath by wrapping it with foil. The best foil to wrap your springform pan in, is 18″ wide heavy duty aluminum foil. This foil is long enough to wrap the pan without coming up short, which could allow the water to seep in. Double layer the foil for extra protection. The foil pan is then placed in a roasting pan, or a large pan (I’ve used a 14″ cake pan many times), and filled with hot water, halfway up the outside of foiled pan. The cheesecake is baked slowly in the water bath for about an hour/hour and fifteen. When the cheesecake is done baking, turn the oven off, prop the oven door open and let it slowly cool in the oven for 45 minutes. This process is crucial for preventing cracks. Cooling the cheesecake too fast can cause cracking.  Finishing cooling at room temperature for 2-3 more hours. Then chill the cheesecake for 3 more hours in the refrigerator.

The berry sauce is made by simmering fresh or frozen berries, lemon juice, and sugar. Allow the mixture to simmer until thickened. At this point, you can leave the seeds and chunks of berries in as is, or you can blend, then strain the mixture for a smooth sauce. I typically strain mine for a smooth sauce. Allow the sauce to cool to room temperature before using.

Summer Berry Eton Mess Cheesecake

Fresh whipped cream requires only 3 ingredients – heavy cream, sugar and vanilla, and is super simple to make. Chill the bowl of a stand mixer and a whisk attachment in the fridge before making the whipped cream. Beat the ingredients together until the cream *just* holds stiff peaks. Spread the cheesecake with the whipped cream, reserving a little bit to pipe in between the meringues.

You can use store bought meringues or you can make your own. Find my recipe for small batch meringues here. Make the meringues according to the directions, but instead of piping the meringues, use a spoon to create rounded spoonfuls (these don’t have to be perfect, or even all that pretty), and place on a parchment lined cookie sheet. Bake the meringues for about an hour/hour and a half, until the meringues are firm to the touch, and no longer sticky. They should be firm and crunchy on the outside, and softer and chewier on the inside. Cool before using.

Summer Berry Eton Mess Cheesecake

Place the meringues on the whipped cream, overlapping them to create height. Use the remaining whipped cream to pipe in between the meringues. Top the cheesecake with halved strawberries, raspberries, blackberries and blueberries. Drizzle the cheesecake with the berry sauce. Add some fresh, edible flowers or mint for garnish if you wish and serve. Enjoy!

Check out these recipes for more fruity desserts:

Spicy Pineapple Margarita Granita

Black Forest Cupcakes

Honey Cardamom Peach Galettes

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Summer Berry Eton Mess Cheesecake

Creamy, crunchy, rich and tangy, this summer berry Eton mess cheesecake is a lofty beauty and makes a show stopping dessert for any event.
Prep Time20 mins
Cook Time2 hrs
Cooling Time3 hrs
Course: Dessert
Servings: 15 servings

Ingredients

Graham Cracker Crust

  • 1 ½ cups (150g) graham cracker crumbs, about 10 full graham crackers
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (84g) unsalted butter, melted
  • pinch of salt

Cheesecake

  • 5 (8oz) blocks (1130g) cream cheese, room temperature
  • 1 ⅓ cup (266g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature

Berry Sauce

  • 2 cups (454g) fresh or frozen berries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice

Whipped Cream

  • 1 cup (240ml) heavy whipping cream
  • 1 tablespoon granulated or confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 1 batch meringues

Instructions

Make the crust

  • Heat the oven to 325F. Line the bottom of a 9" springform pan with parchment paper.
  • Combine the graham cracker crumbs, sugar, melted butter and salt and mix with until evenly moistened.
  • Press the crumbs evenly into the bottom of the springform pan.
  • Bake the crust for 12-14 minutes, or until lightly browned around the edges.
  • Cool the crust completely. Cut (2) 18" pieces of heavy duty aluminum foil. Criss-cross the pieces so that they overlap, and tightly wrap the foil around the pan and up to the edges of the pan. This size of foil is critical to make sure that the pieces aren't too small, which could allow leaking. Set aside and make the filling.

Make the cheesecake

  • In the bowl of the stand mixer, place the softened cream cheese. Beat on medium speed to combine and break up the cream cheese.
  • Scrape the sides and bottom of the bowl, then beat for another minute.
  • Scrape the sides and bottom of the bowl again, then add in the sugar and salt. Beat until combined.
  • Scape the bowl again, then beat for an additional minute, ensuring everything is well blended.
  • Add in the cream, lemon juice and vanilla. Beat on low until combined, about a minute.
  • Scrape the bowl. Add both egg yolks and mix until combined, about a minute.
  • Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.
  • Lightly brush the sides of the springform pan with melted butter.
  • Place the springform into a roasting pan or a large (14") cake pan. Prepare a pitcher of hot water.
  • Pour the cheesecake mixture into the pan, and use an offset spatula to smooth out the batter.
  • Place the roasting pan into the oven. Fill the roasting pan with the hot water, just enough to come halfway up the sides of the foil of the springform pan.
  • Bake the cheesecake until the cheesecake jiggles slightly, no longer appears wet and an instant read thermometer reads 150F, about 60-90 minutes.
  • Once done baking, turn off the oven. Prop the oven door open slightly with a wooden spoon. Let the cheesecake slowly cool in the water bath in the oven for 45 minutes.
  • Remove the cheesecake from the oven. Remove the foil. Place the cheesecake on a wire rack.
  • Run a small knife around the edge of the pan to loosen the cheesecake and keep it from splitting in the middle.
  • Cool the cheesecake to room temperature, about 2-3 hours.
  • Wrap the top of the pan with plastic wrap, and refrigerate for at least 3 hours.

Make the berry sauce

  • Combine the berries, sugar and lemon juice in a large saucepan over medium-low heat.
  • Break up the berries with a potato masher or a wooden spoon.
  • Simmer until thickened, about 15-20 minutes. Let the sauce cool completely before using.
  • For a seedless sauce, blend the mixture until smooth. Strain the mixture using a fine mesh sieve.

Make the whipped cream

  • Place a bowl and mixer whisk attachment into the freezer for 20 minutes.
  • Combine the cream, and sugar into the chilled bowl. Beat the mixture until stiff peaks *just* start to form.
  • Add the vanilla extract and mix just to combine. Use immediately.

 

 

 

 

 

 

 

 

Italian Meringue Buttercream

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Italian meringue buttercream is the lighter, fluffier, more stable cousin to the ever popular Swiss meringue buttercream. Both Italian and Swiss buttercreams are similar as they are light, silky smooth, and melt in your mouth. They both create a smooth cake surface and chill firmly for sturdy stacking and transportation. The main difference between Swiss and Italian is in the preparation of the meringue.

Italian Meringue Buttercream

The Italian method of boiling sugar and water to a high temperature to create a sugar syrup and then adding it to soft peak egg whites, allows for a more stable meringue, or a meringue that will not deflate or breakdown easily over time. This is especially beneficial when using this buttercream for a cake for an outdoor event or on a warm day. With caution of course. If you frost a cake with any butter based buttercream and leave it outside in the sun in mid-July in the Midwest, it’s destined to be a buttery messy puddle quickly. But, for moderately warmer temps, it is the best butter based buttercream to use.

Italian Meringue Buttercream

Egg whites and cream of tartar whipped to soft peaks.

Both Swiss and Italian meringue buttercream contain mostly the same ingredients – egg whites, sugar, butter, salt and flavoring. The exception is that Italian meringue buttercream usually uses some sort of stabilizer (cream of tartar, salt) which stabilizes the egg whites during beating, before the sugar syrup is added.

How to make Italian meringue buttercream

Italian meringue buttercream is made by combining sugar and water into a saucepan and boiling until softball stage, or about 240-245F. As with caramel, mix together the sugar and water. Then stop stirring. You don’t want to create sugar crystals – which would give you crunchy bits in your otherwise silky smooth buttercream. While the sugar is boiling, whip up the egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment until soft peaks form. When the sugar mixture reaches temperature, remove from the heat and turn your mixer up to medium-high speed. Drizzle the *very* hot sugar mixture into the bowl, between the side of the bowl and the whisk attachment.

Italian Meringue Buttercream

Sugar syrup has been added, and the meringue has been cooled and beaten to stiff peaks.

Continue to mix on medium-high until the outside of the bowl is just lukewarm to the touch, or the mixture is at 80F. Really though, don’t stress about having exactly 80F meringue here -I’m really just giving you a temperature as a guide. Just feeling that the bowl is lukewarm means it’s ready for the butter. You can wrap the bowl with ice packs or cold towels to help cool the meringue down faster if you wish.

Italian Meringue Buttercream

Right after all the butter was added. A bit deflated, lumpy and thin. Keep mixing!

Same as with Swiss buttercream, softened butter is added to the bowl piece by piece until all the butter is added. The buttercream will deflate a bit, and it is quite possible the buttercream will curdle or look thin, like cake batter,  but keep going. Oftentimes, meringue buttercreams go through an ugly, sloppy mess before coming together and looking more like buttercream. Once the buttercream has come back together, let it mix on low speed for a while – 5-10 minutes or so, to get rid any air bubbles. Air bubbles in buttercream under a fondant cake can result in blow-outs and bubbling fondant. The end result will be perfectly smooth, beautiful, fluffy, light and silky buttercream.

Italian Meringue Buttercream

The buttercream is fluffy, light and smooth. Those little holes and divots are air bubbles. Mix on low for 10 more minutes to smooth them out.

Troubleshooting Italian meringue buttercream

*The buttercream can be refrigerated and also freezes well. Bring to room temperature before rewhipping, otherwise the buttercream will separate. If this happens, heat the metal mixing bowl with a kitchen torch while continuing to whip. Stop applying heat when the buttercream comes together.

*Color meringue buttercream with gel color, or ideally chocolate colors (which are oil based). Do not use liquid color as it can dilute the buttercream.

*If at the end of mixing, your buttercream is a liquidy, soupy mess, pop in the refrigerator for 15-25 minutes to cool it down. Look for the edges of the buttercream to start to harden, then it should be ready to whip again. Repeat this process again if necessary.

Italian Meringue Buttercream

*Keep going! If you have whipped up your egg whites and heated your syrup to the correct temperature, the rest of the process is pretty foolproof. If it is curdled, separated, lumpy, the butter was too cold, etc. Keep mixing. It might take a bit longer but keep mixing and it will come together.

*Italian meringue buttercream can hold quite a bit of flavorings. When adding liquids, such as fruit purees and other liquids, mix in a little at a time. The liquid needs to be able to emulsify into the buttercream. Another reason you want to add a little bit of liquid at a time, is that adding too much liquid can cause the buttercream to become unstable. I recommend reducing your fruit purees into concentrates before adding to the buttercream. You can also use pulverized freeze dried berries for fruity variations as well.

Italian Meringue Buttercream

The recipe below is for vanilla bean Italian meringue buttercream. But the flavor options are endless. Here are a few popular flavors to experiment with. Adjust the quantities to suit your taste. I like my buttercream flavors as concentrated as possible.

*Chocolate – Add 3 cups (600g) bittersweet chocolate, melted and cooled to room temperature, to a batch of buttercream

*Fruit flavors – Add 1 to 1 1/2 cups reduced fruit puree, preserves or curd per batch

*Nut Butters, Cookie Butters, Caramel- Add 1 to 1 1/2 cups per batch

*Boozy – Add 1/4 – 1/3 cup flavored liqueur such as Bailey’s, Champagne,  Amaretto, etc. per batch

For more information on meringue based buttercream, check out my post on Swiss meringue buttercream here.

Italian Meringue Buttercream
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Italian Meringue Buttercream

A fluffy, silky and smooth not-so-sweet meringue based buttercream, that is more stable than Swiss meringue buttercream but lighter in taste and texture. Perfect for all types of flavors and add ins.
Prep Time10 mins
Cook Time30 mins
Course: Dessert

Ingredients

  • 9-10 (300g) large egg whites
  • 1/4 teaspoon cream of tartar
  • 2 ½ cups (500g) granulated sugar
  • 1/2 cup (120g) water
  • 3 ½ cups (793g) unsalted butter, room temperature, cubed
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon vanilla bean paste

Instructions

  • Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment.
  • In a heavy bottomed saucepan, combine the sugar and the water over medium-high heat. Stir to moisten the sugar.
  • Clip a candy thermometer to the side of the saucepan. Boil the sugar and water mixture. Do not stir.
  • Meanwhile, whisk the egg whites on medium speed until foamy, about 1 minute. Add the cream of tartar.
  • On medium speed, whisk the egg whites to soft peaks, about 1-2 minutes.
  • When the sugar syrup reaches 240F, remove the saucepan from the heat. Turn the speed of the mixer to high, and very carefully and slowly pour the hot syrup in a thin and steady stream into the bowl, pouring between the bowl and the whisk attachment so that the sugar syrup doesn't splatter. Don't rush.
  • Once the sugar syrup is added, continue to whip until stiff peaks form and the bowl is lukewarm to the touch, about 10-15 minutes. You can wrap the bowl with ice packs to speed up this process, if you wish.
  • Switch to the paddle attachment. With the mixer on low speed, add the softened butter, a few pieces at a time, mixing until the butter disappears into the meringue.
  • After all the butter has been added, increase the speed to medium and whip until thick, and fluffy.
  • Reduce the speed to low. Add the vanilla and salt, and beat for an additional 5-10 minutes to minimize the air bubbles.

Notes

Buttercream can be kept at room temperature for up to 2 days, refrigerated for 1 week in an airtight container and frozen for up to 3 months.

Woodland Tree Stump Cake Tutorial

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After a couple weeks of rainy weather, I’m welcoming warm, sunny Spring days with this woodland tree stump cake tutorial. Tree stump cakes have been pretty popular for quite a while now, and I think (I hope!) they’re here to stay. Tree stump cakes are incredibly versatile, can be simple or extravagant and fits lots of themes – woodland, garden, lumberjack, and more.

I’ve done various tutorials on fondant tree bark for tree stump cakes on a couple online cake decorating schools, but after many requests for a tree bark tutorial without fondant, I created tree bark for this cake using chocolate.  There are plenty of different ways to make chocolate tree bark, with relatively similar techniques, out there on the web, but this is my preferred go-to method to create them. This tree stump cake is easy and fast to make, and most of the components can be made in advance.

Woodland Cake

My woodland cake features edible moss, edible meringue mushrooms, sugar flowers, leaves, insects on a ganache covered cake with chocolate tree bark. Before decorating my cake, I made some meringue mushrooms. I’ve included the recipe for these in the bottom of the post. The recipe will make more than you need for the cake. The recipe can be halved, but if you halve it, I recommend using a hand mixer because it’s hard for a stand mixer to properly whip such a small amount of egg white. I used a Wilton 1A round tip to pipe various size stems and mushroom tops from about 1/2″ to 1 1/2″ diameter. I sprinkled a little bit of cocoa powder on top before baking. When they cooled, I attached the mushroom tops to the stems with melted chocolate.

Woodland Cake

To make the chocolate shards, you don’t need an expensive chocolate, nor do you need to temper it. You can use any type of chocolate including candy melts. I used half and half dark chocolate and milk chocolate chips because I had both on hand. I also used this combination because I didn’t want a super dark bark, so I cut the dark chocolate with a lighter color milk chocolate. Alternatively, you could make shards in various shades of brown – they don’t all have to be the same. I used 8oz of dark chocolate and 8oz of milk chocolate.

I melted the chocolate in the microwave in 30 second increments until melted, stirring after every 30 seconds until melted. One thing that I do love about this cake is that it is very forgiving. You’ll notice in my chocolate photos that my chocolate shards have air pockets and have lots of imperfections. Luckily, we’re not looking for pretty chocolate for this cake. In fact, the uglier, the better. I poured the chocolate onto a large piece of parchment paper, and spread it out thinly, and fairly evenly with an offset spatula. Place another piece of parchment on top of the chocolate and roll like you would cinnamon roll dough. How tight you roll the parchment/chocolate will depend on how wide your chocolate shards will be. I like mine pretty wide so I rolled up the parchment a bit loose. I secured the parchment with small binder clips (paper clips work too) to keep the parchment/chocolate rolled. Place in the refrigerator for 30 minutes or so.

Carefully unroll the parchment. The chocolate will break a bit to create the shards as it is being unrolled and flattened out. If the chocolate is still a bit soft towards the center of the roll, pace the clips back on, and pop it back in the fridge for a bit longer. You want the shards to be completely set, cooled and able to crack.Woodland Cake

I used ganache as the outer layer of my cake. I suggest using ganache or a chocolate buttercream as the ganache will peek through some of the shards a bit. I placed the large shards on my cake first, adhering them to the ganache with melted chocolate. Once the large shards were in place, I filled in any gaps with smaller pieces of chocolate shards. I melted the remaining chocolate shards, and using a coarse pastry brush, I paint the melted chocolate evenly over the cake in vertical strokes, filling in gaps and texturizing the shards. I wasn’t heavy handed with the melted chocolate, just placing it where it was needed to achieve the look and texture. Let the chocolate set completely.

Woodland Cake

At this point, I wanted to add some depth and color to the bark so, with a dry pastry brush, I dusted areas of the cake with cocoa powder. I mixed in a little bit of cornstarch to lighten the cocoa powder and dusted some additional areas. This gives it a little bit more of a realistic look.

I opted for a moss covered top for my cake rather than the traditional tree stump rings. I used a mixture of desiccated coconut and crushed graham cracker mixed with leaf green, golden yellow and brown gel food color. Let the mixture dry on a parchment lined cookie sheet before using. I sprinkled the top of my cake with the moss and placed some up the sides of my cake as well. I also placed some around the bottom of the cake to cover the cake board.

Woodland Cake

To finish my woodland tree stump cake, I placed a few meringue mushrooms on top of the cake and the base of the stump. I added a few leafy vines, some blossoms, a gum paste butterfly and some gum paste ladybugs. To see my tutorial on gum paste ladybugs, check out this post here.

Check out these posts for more cake decorating tutorials:

Mediterranean Tile and Flowers Cake

Mini Tutorial: Romantic Roses Cake

Woodland Cake
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Meringue Mushrooms

Meringue mushrooms, perfect for topping cakes and Buche de Noels.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dessert
Keyword: Meringue Mushrooms

Ingredients

  • 2 large, fresh egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1-2 teaspoons cocoa powder
  • 1/4 cup chocolate, melted

Instructions

  • Heat the oven to 225F. Line two cookie sheets with parchment paper and set aside.
  • Place the egg whites and salt into the bowl of a stand mixer, and with the whisk attachment, mix on high speed until foamy.
  • Slowly add the sugar and whip until stiff, glossy peaks form. 
  • Add the vanilla extract and beat to combine.
  • Transfer the meringue to a large pastry bag fitted with a 1/2" tip (Wilton 1A). Pipe mushroom tops, about 1/2" to 1 1/2" diameter, leaving about an inch apart between them. 
  • Put a little bit of water into a small bowl. Using a clean finger, dip your finger in the water, wiping off the excess, and gently tap down the peaked tops of the mushroom tops. 
  • Pipe the mushroom stems by holding the piping bag directly above the parchment, about 1/2" or so from the parchment. Apply pressure to pipe a thicker base with a tapered, thinner top in a variety of sizes. It's best to pipe these as straight up and down as possible to keep them from falling over when baking.
  • Using a fine sieve, sift the natural cocoa powder on top on the mushroom tops. Sift as little or as much cocoa powder as you would like. 
  • Bake the meringue mushrooms for about 60-75 minutes until the meringue is dry to the touch, and can be easily removed from the parchment. I start checking the meringues every so often about 50 minutes into baking. Let the meringues cool completely.
  • Fill a small piping bag with melted chocolate. Cut off the tip of the piping bag. You are going to need just a small amount of chocolate per mushroom.
  • Using a small paring knife, make a small hole in center of flat side of each mushroom top. Pipe a little bit of chocolate into the hole and fit the smaller end of meringue stem into hole. Let the chocolate harden before decorating with the mushrooms.

 

Swiss Meringue Buttercream

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When I discovered Swiss meringue buttercream several years ago, I was intimidated by it. I didn’t like the idea that I couldn’t just throw everything in a mixing bowl and start mixing as I had done with the buttercream I had been making at the time for my cakes. Swiss meringue buttercream requires a bit of extra time, costs a bit more and involves a process. But let me tell you, it is so worth it. Swiss meringue buttercream is luxuriously light and creamy. It’s silky, fluffy and smooth texture makes it a DREAM for filling and icing stacked cakes. It’s stable and holds its shaped when piped. It’s perfect for getting those sharp, precise edges on layer cakes and is a great base for covering with fondant.

Swiss Meringue Buttercream

How to make Swiss meringue buttercream

You begin the process of making Swiss meringue buttercream by heating egg whites and granulated sugar in a bowl over a pot of simmering water. This process is to cook the egg whites and melt the sugar all while whisking continuously to avoid any scrambling. Once the egg white mixture reaches 160F, it is strained through a sieve into a stand mixer mixing bowl and using the whisk attachment, beaten until stiff peaks form and the bowl is room temperature to touch. At this point, softened butter is popped in piece by piece and then, and you leave it to mix on low for a bit. It’s important to mix on low as to not incorporate air. Incorporating air into your buttercream can cause and contribute to cake disasters, such as blow-outs, air bubbles and sinking.

This is the time in Swiss meringue buttercream making that most people think they’ve destroyed it and they pitch all of that glorious (albeit, ugly at this point) buttercream. It’s quite possible your buttercream will look curdled, or super deflated. It might even look separated. But it’s ok. Let it keep mixing. This can take up to 10 or 15 minutes. Keep mixing and it will come together into creamy, silky and smooth Swiss meringue buttercream. Mixing the buttercream on low for a while allows it to fully incorporate, and eliminates air pockets – which is super important if you’re making a fondant covered cake. It also helps creates that super silky, creamy texture.

Once the buttercream has come together and is fully incorporated, add the flavorings and a pinch of salt. Don’t skip the salt – it helps to define the flavors you add to your buttercream. Swiss meringue buttercream is a blank canvas suitable for many, many types of flavorings. Jams, curds, cookie butters, nut butters, extracts, chocolates, etc. It holds flavors incredibly well so don’t be afraid to experiment.

Swiss Meringue Buttercream

The mixture just after adding butter. The butter is incorporating, the mixture looks like it’s deflating and it looks like it’s curdling. Keep mixing!

Some common questions and concerns about Swiss meringue buttercream:

1. Swiss meringue buttercream is too buttery.

This is the most common concern, no doubt. In comparison to American style buttercream that is mostly sugar and the sugar taste is the forefront flavor, Swiss meringue buttercream will seem more buttery as butter is the star in this buttercream.  I always suggest to meringue buttercream beginners to try a fruit or chocolate flavored buttercream first so you can really get a since of how delicious, adaptable and amazing this buttercream truly is. Additionally, if you’re making a vanilla Swiss meringue buttercream, don’t skimp on the vanilla in quality or quantity. I add both vanilla extract and vanilla bean paste to my buttercream. This buttercream is more of a luxury style buttercream meant to showcase high quality flavors and ingredients. It’s the perfect vehicle for intense and concentrated flavors.

*Pro tip: If you love the texture and taste of Swiss meringue buttercream but want it a bit sweeter, add 1/2 -3/4 cup of sifted confectioners sugar after the butter is fully mixed in.

2. Can I make Swiss meringue buttercream in advance?

Yes, definitely. You can keep your Swiss meringue buttercream at room temperature for up to two days. If you’ve let your buttercream sit for a couple days, it will seem kind of spongy if you try to use it as is. Place the buttercream back into the bowl of your stand mixer and mix on low for 5-10 minutes until smooth. You can also refrigerate and freeze the buttercream. Again, you will need to mix again on low speed to smooth out the texture. The buttercream must be room temperature before mixing otherwise, it will separate. I always make my Swiss meringue buttercream in advance and refrigerate it because I’m always making large quantities of it for wedding cakes.

*Pro tip: If you start mixing the buttercream and find that it is still too cold and is separating, you can help bring the separated mixture back together by using a kitchen torch to warm the buttercream. While the mixer is on, run the kitchen torch flame along the outside bottom, of the metal mixing bowl, back and forth, until the buttercream starts to come together. *Only try this technique if you’re using a metal mixing bowl.

Swiss Meringue Buttercream

Starting to form larger curds and looks like it’s starting to separate. But it won’t. Keep mixing!

3. Why aren’t my egg whites whipping into stiff peaks?

Your mixing bowl and utensils must be grease free otherwise the eggs won’t whip up properly. They’re temperamental like that. Wipe down your bowl and utensils with a clean cloth and lemon juice or vinegar to remove remaining fat residue. I also don’t recommend using carton eggs. Sometimes they work, sometimes they don’t. I also don’t find meringue made with carton whites to be as stable.

4. Why is my Swiss meringue rock hard after being refrigerated?

Keep in mind that Swiss meringue is made with mostly butter, so being that cold butter is hard in the fridge, you should expect your buttercream to harden similarly. This aspect of Swiss meringue buttercream though, is one of perks of using it for layer cakes. Cakes refrigerated with Swiss meringue buttercream are far more stable for transportation and for covering with fondant than a cake covered with an American style shortening based buttercream. Also, buttercream acts as an excellent insulator, keeping your cake moist while being refrigerated. Just bring your cake to room temperature before serving and it will be perfectly soft and delicious.

5. I’m adding loads of gel food color to color my buttercream but it’s still not the dark color I want.

Swiss meringue buttercream is oil (butter) based. Gel food color will not allow you to achieve the deep, or vibrant colors that can be easily achieved with shortening based or American style buttercream. To be achieve dark and vivid colors with Swiss meringue buttercream, you need food coloring that is suitable to chocolate, one that is oil based. I like to use Artisan Accents Chameleon Colors.

6. Swiss meringue buttercream costs more to make, takes longer to make and can be more difficult to make. Why would I want to make Swiss meringue buttercream over my go-to American buttercream that is inexpensive, fast, and easy?

Just like some people find Swiss meringue buttercream to be too buttery, some people find American style buttercream to be grainy, greasy or overly sweet. When it comes to taste and texture, it all comes down to personal preference. It’s also important to consider workability as well, especially if you want to make professional looking cakes.

The main reasons I find Swiss meringue buttercream to be worth trying and is my preference for my cakes, is for stability and versatility. If you make layer cakes or tiered cakes, it’s important to have a base buttercream that is stable for layering, stacking and transporting. Swiss meringue buttercream, as well as Italian buttercream, chills firm allowing for a smooth and stable foundation for fondant or rolled chocolate.

I also find that the support from using a meringue style buttercream, or ganache is important for supporting sugar flowers well in a cake. Buttercream that is more loose, doesn’t firm in the fridge (like a shortening based buttercream) just doesn’t have the stability of a meringue buttercream or ganache. Using Swiss meringue allows me to get sharp, clean edges on my cakes and stays firm while I am decorating, stacking, and transporting the cake.

Swiss Meringue Buttercream

The mixture has come back together from it’s curdled state and is starting to look creamy and silky, but there’s lots of air pockets still. Keep mixing on low speed!

Some tips for successful Swiss meringue buttercream:

*Use a candy thermometer or and instant read thermometer to make sure your temperature just reaches 160F. 160F ensures that all the bad bacteria is killed off in the egg whites. However, be sure to bring the temperature of your egg/sugar mixture up slowly and don’t overcook your mixture. Rushing this process will result in scrambled and cooked egg whites.

*Swiss meringue buttercream can hold quite a bit of flavorings. When adding liquids, such as fruit purees and other liquids, mix in a little at a time. The liquid needs to be able to emulsify into the buttercream. Another reason you want to add a little bit of liquid at a time, is that adding too much liquid can cause the buttercream to become unstable. I recommend reducing your fruit purees into concentrates before adding to the buttercream. You can also use pulverized freeze dried berries for fruity variations of Swiss meringue buttercream.

*If your finished buttercream appears loose and more pudding-like, it’s possible that the butter was too warm when you added it to the meringue. Pop the bowl into the refrigerator for 10-15 minutes then mix again.

Swiss Meringue Buttercream

Perfect texture! Look at that silky and creamy Swiss meringue buttercream.

The recipe below is for vanilla bean Swiss meringue buttercream. But the flavor options are endless. Here are a few popular flavors to experiment with. Adjust the quantities to suit your taste.

*Chocolate – Add 3 cups (600g) of bittersweet chocolate, melted, to a batch of buttercream

*Fruit flavors – Add 1 to 1 1/2 cups reduced fruit puree, preserves or curd per batch

*Nut Butters, Cookie Butters, Caramel- Add 1 to 1 1/2 cups per batch

*Boozy – Add 1/4 – 1/3 cup flavored liqueur such as Bailey’s, Champagne, or Amaretto per batch

If you try this Swiss meringue buttercream recipe, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

Swiss meringue buttercream
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Swiss Meringue Buttercream

Silky, creamy, and stable Swiss meringue buttercream perfect for piping, filling and icing cakes
Prep Time5 mins
Cook Time10 mins
Mixing20 mins
Total Time15 mins
Course: Dessert
Keyword: swiss meringue buttercream
Servings: 10 cups

Ingredients

  • 9 (300g) large egg whites
  • 2 1/2 cups (500g) granulated sugar
  • 3 1/2 cups (793g) unsalted butter, softened and cut into cubes
  • 1/4 tsp fine sea salt
  • 1 1/2 tbsp pure vanilla extract
  • 1 tbsp pure vanilla bean paste

Instructions

  • Weigh out egg whites and granulated sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F. 
  • Using a sieve, strain the egg white sugar mixture into the bowl of a stand mixer.
  • Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added. 
  • Once the mixture reaches stiff peaks, you have Swiss Meringue (Yay!) but we’re going for buttercream here, so onward. Switch out the whisk attachment for the paddle attachment and begin mixing on low speed. 
  • Add the softened butter cubes, a couple at a time, until incorporated. 
  • Now, just let it mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time. The buttercream is ready when it is smooth, satiny and creamy.
  • Keep mixing on low and add the salt and flavorings. Mix until everything is fully incorporated.  

Notes

This recipe can be halved or doubled. One full recipe will fill and frost a 8" cake that is 4" or 5" tall. 

 

 

Meyer Lemon Ginger Tart with Toasted Honey Meringue

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I have sworn my undying love for lemon desserts in my lavender lemon bars post, so it’s no secret I’m a huge fan of all things lemon. Today, I’m sharing with you a riff on the classic lemon tart -a meyer lemon ginger tart with toasted honey meringue. This tart is out of this world delicious – the flavors are perfectly balanced and make for a rock star flavor combination. I’ve swapped traditional lemon curd filling with a Meyer lemon curd infused with fresh ginger. Meyer lemons are a winter citrus gem. They’re incredibly juicy and flavorful, combining the sweet tart flavors of a lemon and a mandarin orange into one fruit. I’ve topped this tart with a toasted honey meringue that compliments the Meyer lemon and ginger. Seriously, so good.

Meyer Lemon Ginger Tart with Toasted Honey Meringue

I use my favorite sweet tart dough to make the shell of this tart. It’s buttery, tender and perfect for holding all of this luscious Meyer lemon ginger curd. The Meyer lemon ginger curd is made with lots of egg yolks, lots of zest and lots of grated ginger. It seems like a lot of egg yolks, but I prefer to use more yolks than whole eggs to lessen the eggy flavor that can sometimes accompany curds. Keep four of those whites though because you will need them to make the meringue. Pop the remaining three whites in the fridge to be used for macarons, meringue cookies or buttercream.

It’s important to get as much flavor out of the zest and grated ginger as possible. I find that the best way to do that is to rub the zest and ginger in with the sugar. This releases the oils from the zest and the liquid from the grated ginger. Add your egg yolks and eggs and promptly whisk to combine. Sugar can actually absorb the water from the eggs, or what some refer to as “cooking” the eggs, so that’s why you want to work fairly fast here, to avoid clumpy eggs. Add in the lemon juice and butter and cook on medium low heat until the mixture has thickened and has reached 170F. Strain the curd in to a bowl to remove any eggy bits and zest and let it come to room to temperature before pouring into your tart shell and chilling.

Meyer Lemon Ginger Tart with Toasted Honey Meringue

When I make meringue, I usually use the Swiss method of cooking sugar and egg whites over a double broiler to 150F-160F, then whipping the mixture to stiff peaks. The method is the same here, but with honey instead of sugar. I add in a pinch of cream of tartar just to add a bit acidity and a pinch of salt for flavor. The result is a thick, marshmallow-y meringue with the prominent but not overwhelming flavor of honey. I (carefully) pile the meringue (a lot) onto the tart and use a blow torch to toast it. You can halve the recipe if you prefer less meringue. Meringue has a tendency to get weepy and flat over time, so be sure to add the meringue and toast it just before serving.

Meyer Lemon Ginger Tart with Toasted Honey Meringue

If you try this Meyer lemon ginger tart with toasted honey meringue, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

Meyer Lemon Ginger Tart with Toasted Honey Meringue
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Meyer Lemon Ginger Tart with Toasted Honey Meringue

A sweet and tart Meyer lemon and ginger curd filled sweet tart shell topped with honey Swiss meringue and toasted
Prep Time30 mins
Cook Time45 mins
Total Chilling time4 hrs
Total Time1 hr 15 mins
Servings: 8 servings

Ingredients

  • 1 sweet tart dough recipe, fully baked

For the meyer lemon curd:

  • 7 large egg yolks
  • 2 large whole eggs
  • 2 tbsp grated Meyer lemon zest
  • 1 heaping tbsp peeled and grated fresh ginger
  • 1 cup (200g) granulated sugar
  • 2/3 cup (158ml) Meyer lemon juice
  • 6 tbsp (85g) unsalted butter, softened

For the toasted honey meringue:

  • 4 egg whites
  • 1/2 cup (125ml) pure honey
  • Pinch of cream of tartar

Instructions

Make the Meyer lemon ginger curd:

  • Combine the sugar, Meyer lemon zest, and grated ginger into a bowl. Rub the mix between your hands to release the oils of the zest and the liquid of the ginger. The mixture will be like wet sand.
  • Add the eggs and egg yolks to the sugar mixture and whisk to combine thoroughly. 
  • Add the Meyer lemon juice and whisk to combine.
  • Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Stir continuously to keep the mixture moving so your eggs don't scramble.
  • Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F. The curd will thicken more in the refrigerator.
  • Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature. 
  • Pour the curd into your cooled, fully baked tart shell. Use a spatula to spread the curd evenly in the tart shell. Place in the refrigerator to set up the filling,  about 4 hours. 

Make the toasted honey meringue:

  • Place a couple inches of water in a medium saucepan. Place the saucepan over medium heat and bring to a simmer.
  • Place the egg whites, cream of tartar and the honey into the bowl of a stand mixer. Place the bowl over the saucepan of simmering water, whisking constantly until an instant read thermometer reads 160F. 
  • Transfer the bowl to a stand mixer with a whip attachment and beat on medium high until the meringue is thick, glossy and pulling away from the sides of the bowl. Your meringue should hold it's shape.
  • Using a spatula, gently place scoops of meringue into the center of the chilled tart. 
  • Make swoops and swirls with a small spatula. Use a hand blow torch to toast and brown the meringue.