Hibiscus Swiss Meringue Buttercream
For your most memorable cakes, cupcakes, and pull-aparts, we recommend this exquisite finishing touch. So much more than just another sweet icing, the surprising and delicate flavour of hibiscus permeates every smooth and perfect bite. This is the one they’ll be talking about for years to come!
For the hibiscus flavouring:
- 4 tbsp (37 g) pure organic hibiscus tea, loose-leaf 4 tbsp (37 g) pure organic hibiscus tea, loose-leaf
- ½ cup (125 ml) water, boiling ½ cup (125 ml) water, boiling
For the Swiss meringue buttercream:
- 8 egg whites 8 egg whites
- 2⅓ cup (467 g) Redpath® Organic Granulated Sugar 2⅓ cup (467 g) Redpath® Organic Granulated Sugar
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- 2⅔ cups (605 g) butter, cubed 2⅔ cups (605 g) butter, cubed
- 1½ tsp (7 ml) pure vanilla extract 1½ tsp (7 ml) pure vanilla extract
- 1 recipe hibiscus flavouring (above), strained and cooled 1 recipe hibiscus flavouring (above), strained and cooled
Instructions
For the hibiscus flavouring:
In a small bowl or measuring cup add the hibiscus tea and pour the boiling water over the tea; steep for 15 minutes.
Strain, gently pressing down on the solids to release as much liquid as possible. Allow the hibiscus flavouring to cool completely. Set aside.
For the hibiscus Swiss meringue buttercream:
In a medium pot, bring about 2 inches of water to a simmer.
In the bowl of a stand mixer, place the egg whites, the Redpath® Organic Granulated Sugar, and the salt. Whisk together.
Place the bowl onto the pot of simmering water. Make sure that the bottom of the bowl does not touch the surface of the water. Whisk until the temperature of the mixture reaches 160°F (71°C), and sugar has completely melted.
Remove bowl from heat and wipe dry the bottom of the bowl. Transfer bowl onto the stand mixer with the whisk attachment. Whisk on medium speed until meringue is glossy and is cooled to room temperature; the bottom of the bowl should also feel cool to the touch.
Switch to the paddle attachment and on medium-low speed begin to slowly add about a tablespoon or two of the room temperature butter into the meringue. Add more only when the previous portion of butter has been fully incorporated into the meringue. Continue with the remaining butter. Scrape bowl periodically.
Once all the butter has been incorporated, add in the vanilla extract. Blend to incorporate. Add in the hibiscus flavouring. Blend to fully combine.
Transfer some of the buttercream into a piping bag fitted with a large round tip (or desired piping tip). Pipe buttercream on cupcakes, cakes, or use as a filling.
Chef's Tip
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*If a reusable tea ball or bag is available, place hibiscus tea into that before adding any water.
*Use organic products wherever possible (organic teas and produce can be found at your local health food stores or organic aisle in major grocery stores).
*Egg whites must be free of any yolk to whip up properly.
*Ensure stand-mixer bowl and whisk attachment is free of any grease or fats. Wash well with warm soapy water, or wipe down bowl and attachment with lemon juice or white vinegar.
*To make sure sugar has completely dissolved, rub a small amount of the egg white-sugar mixture between fingers. If a gritty texture is felt, keep whisking over the double-boiler until mixture feels smooth between fingers.
*Though buttercream is best used the day it’s made, buttercream can be made several days in advance if needed. Place buttercream into an airtight container with a layer of plastic wrap placed directly onto the surface of the buttercream. Ensure buttercream comes to room temperature (bring out of the fridge at least 3 hours before needed, or overnight) before mixing on low speed for 5 to 10 minutes with the paddle attachment.
*Pair this buttercream with our White Wine Celebration Cake.
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