Matcha Vanilla Swiss Meringue Buttercream

Meringue buttercream is simply irresistible! Used on cakes as frosting or for decorating, it gives the cake a smooth and beautiful look and finish.

Meringue buttercream comes in different styles and flavors. The four popular styles include American, French, Swiss and Italian meringue buttercream which differ in the way they’re made and with the ingredients that are used.

Today we have a new guest, Felicity Beutler from@sugarbeecakes. She will be showing us how to make the light buttercream with a nice Asian twist in herMatcha Vanilla Swiss Meringue Buttercreamrecipe.

Felicity owns a cake store,Sugar Bee Cakes, in Sydney, Australia, and has a passionate love for anything sweet and creative. Her store specialises in creating and designing beautiful cakes for events like birthdays, weddings or baby showers. You can check out Felicity’s work at:

• Sugar Bee Cakesinstagram
• Sugar Bee Cakeswebsite

Felicity’s Matcha Swiss Meringue Buttercream is the ingenious fusion of Eastern and Western flavors where she has incorporated the earthy bittersweet Matcha green tea into the classic fluffy Vanilla Swiss meringue buttercream.

It is perfect for coating birthday cakes, frosting your cupcakes, or for eating by itself if it’s not too sweet. Let’s begin mixing!

Matcha Vanilla Swiss Meringue Buttercream

Ingredients

• 5 egg whites
• 1 ¼ cup sugar
• 450g butter
• 1 tsp vanilla bean paste
• 1 tbsp matcha powder, or more or less to suit your taste

Method

1. Heat the egg whites and sugar in a mixing bowl over a double boiler
2. Whisk until the sugar is all dissolved and the mixture is smooth when rubbing it between your fingers. Then remove from the heat
3. Whisk on a top speed using a hand mixer or a stand mixer for about 8-10 mins or until the meringue is stiff and shiny
4. Mix in the butter gradually on a medium speed until it is well incorporated
5. Mix in the vanilla paste and matcha gradually until a desired taste is achieved.

You can store the mixture in an airtight container in the refrigerator for up to 1 week or the freezer for up to two months.

Before serving, let it come to room temperature and whip it again before icing your cakes. Enjoy!

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