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How To Make Buttercream And Meringue

In this guide I am going to show you how easy it is to make your own Thermomix buttercream and meringue. It is so much easier than you think.

After I’ve had so many of you ask me about making the perfect buttercream and meringue I have decided to put together a guide for the perfect buttercream and meringue with your Thermomix. It is so much easier than you think and my little top tips should help you master the art in no time. Don’t worry, if you are more the visual kind of person I have prepared a tutorial on YouTube for you as well.

My Super Quick Thermomix Buttercream

 

My Delicious Meringues


 

How to make buttercream in your Thermomix

  • 250g butter
  • 500g icing sugar
  • 20-30g water
  1. Place the butter in the mixing bowl. Blitz 40 Sec. / Speed 5.
  2. Insert the whisk attachment. Whisk 2 Min. / Speed 3.5 While slowly adding the icing sugar through the lid. With 20 seconds to go, add water through the lid in a thin stream. Scrape everything down using a spatula and combine 10 Sec. / Speed 3.5.

Secret tip: To make flavoured buttercream, you can add 20-50g cocoa powder, 1 Tbsp espresso instant powder, 20g Baileys instead of water, 40g Nutella and a little extra water or any 2 drops of extracts you like. Just make sure to add any flavourings right a the end with about 20 seconds to go so that your mixture does not collapse. 

Top Tips to the perfect buttercream

  1. Use cold butter. The warmer the butter is, the more likely it is to split. It is best to take it straight out of the fridge when you are ready to make your buttercream.
  2. You can freeze buttercream and defrost any time when you need it. That’s ideal for warmer climates.

How to make meringue in your Thermomix

Making meringue could not be easier and while most of you may have had a failed attempt here and there, don’t get discouraged. It is a lot easier than you think and by simply following the recipe very closely you will be a meringue pro in no time. The most important thing to know before you stat making meringue is that it is absolutely vital to add the sugar very slowly through the lid rather than in a rushed move because the egg white will collapse otherwise and you won’t get this fluffy, white, glossy meringue. So, follow the recipe below and off you go.

  • 4 egg whites
  • 2 tsp cream of tartar
  • 200g caster sugar
  • 20g corn flour
  1. In a small bowl, weigh the caster sugar on top of the mixing bowl and set aside.
  2. Insert the butterfly whisk attachment. Add the egg whites and cream of tartar to the mixing bowl. Whisk 4 Min. / 37°C / Speed 3.5. Scrape down using your spatula. Mix again 4 Min. / 37°C / Speed 3.5. While whisking, slowly add the caster sugar through the lid teaspoon by teaspoon. Leave some time in between adding it. The mixture will be very thick and super high almost to the top of the mixing bowl. Don’t worry, it will not overflow but you have to occasionally stop the machine and help with your spatula.
  3. Add the corn flour through the lid and mix again 40 Sec. / Speed 4.
  4. You can now use your meringue to either top off a pie and blow torch it or make the most wonderful pavlova. There are endless possibilities.

Secret tip: For the perfect no churn vanilla ice cream, simply whip up a tub of double cream about 300g (or thickened cream) until stiff, fold under the meringue, add the seeds of 2 vanilla pods and a little vanilla extract and freeze for 4 hours. That’s one hell of an ice cream. 

Top Tips to the perfect meringue

  1. For the perfect meringue use cream of tartar to stiffen the mixture.
  2. Crack the egg whites in a bowl the night before and leave them covered with cling film until you are ready to make meringue. The egg whites become ‘old’ and stiffen up quicker.
  3. Turn your meringue into pavlova by adding 20g white wine vinegar. You can then go ahead and bake it in the oven to your liking. Find a great recipe here.

 

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12 Comments

  1. Joan on April 18, 2017 at 6:57 pm

    Should the egg whites be placed overnight in the fridge or on the kitchen bench? Thanks! Great hints.

    • admin admin on April 21, 2017 at 3:37 pm

      In the fridge 🙂 x

  2. Jan on April 19, 2017 at 7:14 am

    Substitute for cornflour please. Can I use arrowroot? Thank you.

    • admin admin on April 21, 2017 at 3:37 pm

      Hi Jan I’ve never used arrowroot but if it works similar to corn flour then that’s perfect x

  3. Tina on May 16, 2017 at 7:35 pm

    Hello , how long do you bake them in the oven and what temperature ? (Degrees Celsius ?) thank you

    • admin admin on May 23, 2017 at 2:35 pm

      Hi tina, do you mean the meringue? Here is a link to the recipe for meringue kisses which might help: Meringue Kisses

  4. Patricia on February 23, 2018 at 6:51 am

    Hi. Is the first time I see a merengue recipe with corn flour and in the video you don’t use corn flour, but on this recipe you add corn flour. What is it for? Thanks

    • admin admin on April 23, 2018 at 7:14 am

      the corn flour adds stability to the meringue. The reason why I don’t use it in my video is because I am not making a pavlova. This would mainly be used in pavlova making 🙂

  5. Kelly Blissett on July 1, 2018 at 6:21 am

    Can i double the amount or should i make 2 batches?

    • Jesse S Jesse S on January 17, 2019 at 3:06 pm

      I’d make 2 batches, it will be fluffier and easier to control.

  6. Cheng on July 3, 2019 at 11:51 pm

    I tried the buttercream icing just like the video. It’s super easy. However I can still taste the coarseness of the sugar in the icing. I used icing sugar.

    • Sophia H Sophia H on August 5, 2019 at 9:44 am

      Hi Cheng, did you use caster sugar? Because granulated won’t work.

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