gula melaka swiss meringue buttercream

My love affair with Swiss Meringue buttercream (SMBC) began from the first time I made a batch of Vanilla Swiss Meringue Buttercream

Since then I have gone on to make SMBC in different flavors and I am still not done with experimenting!

Today, I decided to make Gula Melaka Swiss Meringue Buttercream to frost my Blue Pea Flower (Bunga Telang) Cupcakes (click on words for recipe). 

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If you are a fan of gula melaka, then you will love this SMBC. It is creamy and frosts like a dream, and it smells heavenly.

Here are the instructions on how to make this lovely buttercream.

Start by pounding the gula melaka into small bits. I used my pestle and mortar because I like pounding on things, but you can always place the gula melaka in a ziplock bag, seal then bash with a rolling pin.

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Place the gula melaka, pandan leaves and water in a heavy-bottom sauce pan and bring to the boil over medium heat, stirring constantly, until all the gula melaka has melted. Set this aside to cool.

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Cut the butter into cubes. Set this aside. The butter needs to be cool, but not cold when used later. I find that if I were to cut the butter before I start making the meringue, it is always of perfect consistency by the time I need it. You may need to adjust the time you leave the butter out according to where you live.

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Add the egg whites and sugar into a heat-proof mixing bowl. Place this over a ban marie and whisk until all the sugar has melted. 

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Once all the sugar has completely dissolved, the mixture is ready for the next step. You can rub some of the mixture between your thumb and finger to check if there is any unmelted sugar.

Transfer the bowl to the mixer. Using the WHISK attachment, whisk the egg whites on HIGH speed.

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Keep whisking until the meringue is thick and glossy and the bottom of the bowl is no longer warm. This is very important and you must not start adding the butter until this happens.

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Then using the PADDLE attachment of the mixer, start mixing and adding the butter 4 cubes at a time, also on HIGH speed.

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Just keep mixing and adding the butter until all the butter has been used up. (See here for potential problems you may face at this stage.)

Add the vanilla extract and salt, and beat on slow until they are well-incorporated.

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Now the exciting part – add the COOLED gula melaka to the SMBC, one teaspoon a time and mix to combine before adding the next teaspoonful. I added 6 teaspoons in all – you mustn’t add too much because you want the buttercream to stay stiff so you can use it to pipe the cakes later.

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Scrape teh bowl and give the buttercream one final mix.

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And, ladies and gentlemen, it is done!! 😀

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Totally luscious, and totally moreish.

Gula Melaka Swiss Meringue Buttercream.

*SIGH*

 

Gula Melaka Swiss Meringue Buttercream
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For the Gula Melaka caramel
  1. 50g Gula Melaka, crushed
  2. 2 pandan leaves, torn lengthwise & tied a knot
  3. 1/8 cup water
For the Swiss Meringue Buttercream
  1. 3 large egg whites, at room temperature
  2. 110g caster sugar
  3. 150g unsalted butter, at room temperature
  4. 1 teaspoon (5ml) vanilla extract
  5. 1/8 teaspoon salt
For the Gula Melaka caramel
  1. Pound the gula melaka into small bits. I used my pestle and mortar because I like pounding on things, but you can always place the gula melaka in a ziplock bag, seal then bash with a rolling pin.
  2. Place the gula melaka, pandan leaves and water in a heavy-bottom sauce pan and bring to the boil over medium heat, stirring constantly, until all the gula melaka has melted. Set this aside to cool.
For the Swiss Meringue Buttercream
  1. Cut the butter into cubes. Set this aside. The butter needs to be cool, but not cold when used later. I find that if I were to cut the butter before I start making the meringue, it is always of perfect consistency by the time I need it. You may need to adjust the time you leave the butter out according to where you live.
  2. Add the egg whites and sugar into a heat-proof mixing bowl. Place this over a ban marie and whisk until all the sugar has melted.
  3. Once all the sugar has completely dissolved, the mixture is ready for the next step. You can rub some of the mixture between your thumb and finger to check if there is any unmelted sugar.
  4. Transfer the bowl to the mixer. Using the WHISK attachment, whisk the egg whites on HIGH speed.
  5. Keep whisking until the meringue is thick and glossy and the bottom of the bowl is no longer warm. This is very important and you must not start adding the butter until this happens.
  6. Then using the PADDLE attachment of the mixer, start mixing and adding the butter 4 cubes at a time, also on HIGH speed.
  7. Just keep mixing and adding the butter until all the butter has been used up.
  8. Add the vanilla extract and salt, and beat on slow until they are well-incorporated.
  9. Add the COOLED gula melaka to the SMBC, one teaspoon a time and mix to combine before adding the next teaspoonful. I added 6 teaspoons in all – you mustn’t add too much because you want the buttercream to stay stiff so you can use it to pipe the cakes later.
  10. Scrape the bowl and give the buttercream one final mix.
Notes
  1. The buttercream can be stored in air-tight containers and left at room temperature overnight, in the fridge for 3 weeks and in the freezer for up to 3 months. If chilled or frozen, thaw in the fridge and bring to room temperature before whisking the cream to buttercream consistency before using.
  2. Swiss Meringue buttercream can be used to frost cakes/cupcakes in advance and the cakes/cupcakes can be left in an air-conditioned room. The buttercream will hold.
  3. Swiss Meringue buttercreams must be eaten at room temperature.
  4. You can add any food coloring to the buttercream then whisk to incorporate.
  5. If the buttercream looks like it had curdled, just keep mixing and it will come together and become smooth.
  6. If the buttercream is too runny, place it in the fridge for about 10-15 minutes, then continue mixing.
Adapted from BitterSweetSpicy
Adapted from BitterSweetSpicy
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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