What’s the minimum sugar to egg white ratio in Swiss buttercream?
A Swiss meringue buttercream is a buttercream based on a sugar and egg white mix that is first heated and then whipped. The average recipes I could find use roughly one part egg white to two parts of sugar1, some a bit more, some less2.
I would like to reduce the sugar, but of course the sugar is not used just as sweetener, but is critical for the stability and texture of the meringue. So:
What’s the minimum amount of sugar or lowest sugar-to-egg ratio needed for a Swiss meringue buttercream?
Two side notes:
- As egg sizes definitions differ and we’re talking ratios, please either use weight or state the egg size and the locale in your answer.
- This question is not about the butter to meringue ratio. I realize that the amount of butter will influence the stability of the buttercream.
Best Answer
Sugar is used to dissolve the egg whites and the protein film on the surface of the air bubbles (source).
Looking at meringue ratio recommendations, here is what I found.
By varying the amount of sugar in the final mix, you control how hard or soft the final meringue will be. As a general rule, add a total of 1/4 cup of granulated or superfine sugar for each egg white. Do not make meringues that have less than 2 tablespoons of sugar per egg white. If you use any less, the foam will not set and the meringue will shrink.
Pictures about "What’s the minimum sugar to egg white ratio in Swiss buttercream?"
Can I put less sugar in Swiss Meringue Buttercream?
The meringue is beaten to stiff peaks and stabilized with an acid such as vinegar or lemon juice. Then butter is added and beaten until a fluffy frosting is achieved. Due to the stable meringue base, you can use a lot less sugar and still get a stable buttercream that won't melt right away in slightly warmer weather.What is the ratio for Swiss Meringue Buttercream?
One of the best attributes of this Swiss Meringue Buttercream is its easy to remember 3:2:1 ratio of 3 parts butter, 2 parts sugar and 1 part egg whites. That means for every 1 oz. of egg whites, you just need to multiple that by 2 to calculate the amount of sugar you need and multiple it by 3 for the butter.How do you make Swiss Meringue Buttercream sweeter?
*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.Why is my Swiss Meringue Buttercream not fluffy?
This mixture (the meringue) will never reach stiff peaks if there was a drop of egg yolk (fat) or grease in the mixture, mixing bowl, or on any tools you are using. Wipe down all of your tools with lemon juice or white vinegar, use an egg separator, and separate and add the egg whites one at a time to the mixing bowl.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Eren Li, Element5 Digital, Susanne Jutzeler, suju-foto, Mikhail Nilov