Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, swiss meringue buttercream. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Swiss meringue buttercream is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Swiss meringue buttercream is something that I have loved my whole life.
Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream can be finicky.
To begin with this recipe, we have to first prepare a few ingredients. You can have swiss meringue buttercream using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Swiss meringue buttercream:
- Take 3/4 cup pasteurized egg whites (carton)
- Take 6 cups powdered sugar
- Get 3 cups butter, room temp, cut up
- Get 2 Tbsp Vanilla
- Take 1/2 tsp salt
While I frost most of my cakes with American buttercream, sometimes I like to mix things up! Swiss meringue buttercream is a silky smooth style of buttercream. It is made from a Swiss meringue which creates a stable buttercream that does not crust over. Storing and Freezing Swiss Meringue Buttercream.
Steps to make Swiss meringue buttercream:
- Cut up butter, let sit at room temp for a while (I usually cut in the morning and mix around dinner time!)
- Combine egg whites, powdered sugar, salt, in your mixer, mix about 5 minutes. Add white food coloring!
- Begin adding your pieces of butter (1-2tbs at a time) if it begins to look curdled, you are doing it right! Just keep mixing!!
- Once all butter is fully incorporated (about 15 minutes)
- Add the 2 tbsp vanilla extract.
- Continue to beat 10 more minutes.
If storing in the fridge, make sure it's placed in a sealed air. This is made by whipping a mixture of egg whites and sugar that has been gently heated in a double boiler until the sugar dissolves and the eggs are cooked. BEST SWISS MERINGUE BUTTERCREAM - NO-FAIL RECIPE (SMBC) Silky smooth, rich and creamy with a velvet-like texture is what this Swiss meringue buttercream (SMBC) is all about. This Chocolate Swiss Meringue Buttercream has a silky, melt-in-your mouth texture, a balanced not-too-sweet flavor, and it pipes beautifully on cakes. By minor variation, I mean the ratio of egg whites to sugar and the amount of butter.
So that is going to wrap it up for this exceptional food swiss meringue buttercream recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
