No-Cook Swiss Meringue Buttercream Nutella

Lauren Kitchens: Innovator of No-Cook Swiss Meringue Buttercream

Lauren Kitchens introduced the no-cook Swiss Meringue Buttercream (SMBC) recipe, which has become my go-to for its ease and amazing, silky smooth texture. Her method uses pasteurized liquid egg whites, which are safe and easy to work with, eliminating the need for heating the mixture. This technique provides a simpler way to achieve the smooth, creamy texture of traditional SMBC without the complexity of cooking egg whites .

Ingredients in No-Cook Swiss Meringue Buttercream

• Powdered Sugar (450g / 1 lb): This finely ground sugar helps create a smooth texture and sweet flavor, essential for any buttercream.
• Unsalted Butter (905g / 2 lbs), softened: Softened butter is crucial for achieving a creamy consistency. Unsalted butter allows you to control the salt content of the buttercream.
• Pasteurized Egg Whites (125mL / ½ cup): Using pasteurized liquid egg whites ensures safety by eliminating the risk of foodborne illness, as they are already heat-treated.
• Nutella (½ cup): This chocolate-hazelnut spread adds a rich, nutty flavor and smooth texture to the buttercream, enhancing its taste and appeal.
• Hazelnut Essence (1 teaspoon): This concentrated flavoring boosts the hazelnut taste, complementing the Nutella for a more pronounced flavor.
• Salt (¼ teaspoon): A small amount of salt balances the sweetness and enhances the overall flavor of the buttercream.

How To Make No-Cook Swiss Meringue Buttercream

Combine Egg Whites and Sugar

Place the pasteurized egg whites (125mL / ½ cup) and powdered sugar (450g / 1 lb) into the bowl of a stand mixer. Attach the whisk or paddle attachment. Start mixing on low speed for the first two minutes to incorporate the sugar without creating a cloud of powder.

Increase the mixer speed to medium and whip for about 10 minutes. After 5 minutes, the mixture should look thick and glossy. Scrape down the sides of the bowl to mix all ingredients thoroughly.

Whip to Perfection

Continue whipping on medium speed for the remaining 5 minutes until the meringue becomes even thicker and more glossy. This step is crucial to achieving the smooth and airy texture characteristic of Swiss meringue buttercream.

Add Butter

With the mixer still on medium speed, begin adding the softened unsalted butter (905g / 2 lbs) one chunk at a time. Allow each chunk to incorporate fully before adding the next. After adding all the butter, stop the mixer and scrape down the sides of the bowl to mix the butter thoroughly.

Continue Mixing

Resume mixing on medium speed for another 10 minutes. During this time, the buttercream will become lighter in color and increase in volume. The texture should feel smooth and silky, indicating full incorporation of the butter and proper aeration of the mixture.

Add Nutella and Flavorings

Stop the mixer and add the Nutella (½ cup) and hazelnut essence (1 teaspoon). Mix on medium speed for an additional 2 minutes, ensuring to scrape down the sides of the bowl a couple of times to ensure even distribution. This step infuses the buttercream with rich, nutty flavors.

Final Touches

The finished buttercream should be smooth, silky, and ready to use. It can be used immediately to fill, cover, and layer cakes, or to decorate cupcakes, macarons, and other desserts. Properly store any leftover buttercream in an airtight container, adhering to the expiration date on the pasteurized egg whites.

Tips for Success when making No-Cook Swiss Meringue Buttercream

• Use Pasteurized Egg Whites: Always use pasteurized egg whites to eliminate the risk of foodborne illness.
• Stand Mixer Preferred: A stand mixer is recommended to prevent overheating, which can happen with hand mixers.
• Room Temperature Butter: Ensure butter is soft but not melted for the best consistency.
• Scrape the Bowl: Regularly scrape down the sides of the bowl to ensure even mixing.
• Storage: Store any leftover buttercream in an airtight container and follow the expiration date on the pasteurized egg whites.

No-Cook Swiss Meringue Buttercream Flavor Variations

Vanilla Bean

Replace Nutella with 1 tablespoon of vanilla bean paste. Add the vanilla bean paste during the step where Nutella is added, mixing well to incorporate. This gives the buttercream a rich, classic vanilla flavor with flecks of vanilla bean throughout, enhancing both the taste and visual appeal.

Chocolate

Replace Nutella with 150g (5 oz) melted and cooled dark chocolate. Melt the dark chocolate, let it cool to room temperature, and add it to the buttercream in place of Nutella. Mix until fully incorporated to create a rich chocolate-flavored buttercream that pairs well with many cake types.

Lemon

Replace Nutella with 3 tablespoons of lemon curd and add 1 teaspoon of lemon zest. Add the lemon curd and zest during the step where Nutella is added, mixing well to incorporate. This gives the buttercream a fresh, tangy lemon flavor, perfect for light and summery desserts.

Raspberry

Replace Nutella with 3 tablespoons of raspberry puree. Add the raspberry puree during the step where Nutella is added, mixing well to incorporate. This gives the buttercream a fruity, tart raspberry flavor, adding a vibrant and refreshing twist to your desserts.

Salted Caramel

Replace Nutella with 3 tablespoons of salted caramel sauce and optionally add an extra pinch of salt. Add the salted caramel sauce during the step where Nutella is added, mixing well to incorporate. The extra pinch of salt enhances the flavor further, giving the buttercream a sweet and salty caramel taste that's hard to resist.

Almond

Replace Nutella with 1 teaspoon of almond extract and optionally add 2 tablespoons of finely ground almonds. Add the almond extract and ground almonds (if using) during the step where Nutella is added, mixing well to incorporate. This gives the buttercream a nutty almond flavor, perfect for complementing almond cakes and pastries.

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