Swiss meringue buttercream. 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. This ultra-silky Swiss meringue buttercream is perfect for all of your favorite cakes and can easily be tinted for a colorful dessert display.
If storing in the refrigerator, bring to room temperature before serving. Swiss meringue buttercream is a very stable, light and fluffy buttercream that is not-to-sweet. It's made by dissolving sugar in egg whites and then whipping them to a stiff meringue.
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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. This ultra-silky Swiss meringue buttercream is perfect for all of your favorite cakes and can easily be tinted for a colorful dessert display.
Swiss meringue buttercream is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Swiss meringue buttercream is something that I’ve loved my entire life.
To begin 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:
- Get 3/4 cup of pasteurized egg whites (carton).
- Get 6 cups of powdered sugar.
- Make ready 3 cups of butter, room temp, cut up.
- Take 2 Tbsp of Vanilla.
- Make ready 1/2 tsp of salt.
Swiss Meringue Buttercream refers to a specific type of frosting made from egg whites, sugar, and butter. The egg whites and sugar are whisked together and heated up, then whipped into a meringue. While I frost most of my cakes with American buttercream, sometimes I like to mix things up! This creamy frosting is silky smooth, rich in Chocolate Swiss meringue buttercream is a stable frosting that isn't overly sweet.
Instructions 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..
Remember, depending on your area, you may need more or less butter. This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy. Swiss meringue buttercream (SMB) is a light, silky and buttery alternative to traditional buttercream. It is much less sweet, and therefore allows for the true flavors in the cupcake to shine.
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