Mango-Cream Cheese Swiss Meringue Buttercream

Mango-Cream Cheese Swiss Meringue Buttercream

Swiss meringue buttercream is a type of frosting that contains egg whites, sugar and butter. It has a smoother and silkier texture compared to traditional American buttercream (which is possibly the most commonly used frosting). It’s our favourite and preferred frosting to use in our cakes and even cupcakes. Here’s a really fun recipe to try, that not only amps up the flavour profile of your buttercream but allows you to make use of some the mangoes you have for the season!

Yield: 2 cups
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes

Ingredients

  • 4 egg whites
  • 1 cup caster sugar
  • 1 1/2 cup unsalted butter, cubed
  • 12 oz  softened cream cheese
  • 1/2 teaspoon salt
  • 1 teaspoons vanilla extract
  • 2 teaspoons mango extract
  • 1 ripe mango
  • 1 1/2 tablespoons sugar
  • 1 teaspoon fresh lemon juice

Directions

  1. In a medium pot, add at least 1-inch of water and bring to simmer. 
  2. Add egg whites and caster sugar to mixing bowl and mix together. Place the bowl over a pot of simmering(not boiling) water and heat the egg white-sugar mixture, whisking constantly, until the sugar is completely dissolved and the mixture is hot to the touch, 
  3. Attach the bowl to the mixer base and beat the mixture with the whisk attachment on medium speed until foamy, then increase the speed to medium-high and beat until you get a stiff-peaked meringue. This step should take 10-15 minutes.
  4. Meanwhile, cut the unsalted butter into cubes and let it come to room temperature while the meringue whips. The butter should be a spreadable consistency and not melty in any way.
  5. Add the butter, cube by cube, to the meringue, stirring on low speed. The meringue will fall and start to look curdled but keep adding the butter and stirring and it will come together into a fluffy frosting.
  6. Scrape the frosting into a different bowl and set aside.
  7. In the mixer bowl, whip the cream cheese until very light and fluffy.
  8. Scrape down the bottom and sides of the bowl several times with a spatula to make sure it is thoroughly whipped.
  9. To prepare mango puree, peel the mango and cut into pieces. In a food processor purée mango with 1 1/2 tablespoons sugar and 1 teaspoon fresh lemon juice until smooth. 
  10. Gradually add the buttercream to the whipped cream cheese, stirring on medium-low speed. Once combined, the frosting should be like softly whipped cream. Increase the speed to medium-high and beat until the frosting is like stiffly whipped cream. Add salt, vanilla, mango extract and mango puree. You can use the frosting right away, or chill it to firm up a bit (re-whip before using).