Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, swiss meringue buttercream. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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.
Swiss Meringue Buttercream is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Swiss Meringue Buttercream is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook swiss meringue buttercream using 4 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Swiss Meringue Buttercream:
- Make ready 300 g caster sugar
- Get 4 egg whites
- Get 400 g unsalted butter chopped into meduim size cubes
- Prepare 1-2 tbsp vanilla essence or any other flavoring
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.
Instructions to make Swiss Meringue Buttercream:
- Clean the bowl of your stand mixer, whisk attatchment, paddle and handwhisk with a paper towel dipped in white vinegar. This helps remove traces of fat which can make your egg whites deflate.
- Add your caster sugar and egg whites to the bowl and place it over a saucepan with simmering water making sure the bottom of the bowl does not touch the water.
- Keep whisking as the mixture heats up to ensure that the sugar granules are completely dissolved in the egg whites.
- Remove the bowl from the heat and place it on the mixer. With the whisk attachment whisk the mixture till it is cooled completely. This is meringue.
- Add the cubes of butter piece by piece waiting until one piece is fully incorporated till you add the next. Don't rush this process. The mixture may start to curdle or look soupy. Don't worry keep whipping, it will come together.
- Add vanilla and whip.
- Switch to the paddle attatchment or if using a hand mixer fold in with a spatula. Do this till you see no more bubbles but just silky smooth buttercream.
- You can flavor with anything from fresh fruit to mixed nuts. Experiment with your favorite flavors.
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’s going to wrap it up with this special food swiss meringue buttercream recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
