Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, swiss meringue buttercream. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Swiss meringue buttercream is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Swiss meringue buttercream is something which I’ve 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 get started with this recipe, we have to prepare a few ingredients. You can cook swiss meringue buttercream using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Swiss meringue buttercream:
- Make ready 3/4 cup pasteurized egg whites (carton)
- Take 6 cups powdered sugar
- Take 3 cups butter, room temp, cut up
- Get 2 Tbsp Vanilla
- Prepare 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 this up for this special food swiss meringue buttercream recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
