Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, swiss meringue buttercream. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
This is vanilla Swiss Meringue Buttercream perfection. It's the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Swiss meringue buttercream can be finicky. It's temperamental and can cause a whole lot of How long does Swiss meringue buttercream last?
Swiss Meringue Buttercream is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Swiss Meringue Buttercream is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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
- Make ready 4 egg whites
- Take 400 g unsalted butter chopped into meduim size cubes
- Get 1-2 tbsp vanilla essence or any other flavoring
Learn to make Swiss Meringue buttercream Frosting! Once all your butter has been added, add some vanilla extract, and if you're making chocolate buttercream add the cocoa powder too. 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 light and silky buttercream is none too sweet and beautifully stable at room temperature.
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.
Storing and Freezing Swiss Meringue Buttercream. If storing in the fridge, make sure it's placed in a sealed air. 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. Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of. 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.
So that is going to wrap this up for this exceptional food swiss meringue buttercream recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
