Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, swiss meringue buttercream. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Swiss Meringue Buttercream is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Swiss Meringue Buttercream is something that I’ve loved my entire 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 particular recipe, we must prepare a few components. You can cook swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Swiss Meringue Buttercream:
- Get 6 large egg whites, room temperature
- Make ready 160 grams granulated sugar
- Get 300 grams unsalted butter, room temperature but not too soft, cut into cubes
- Prepare 1/4 tsp vanilla extract
- Make ready 1/4 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. 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.
Steps to make Swiss Meringue Buttercream:
- Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved.
- Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it.
- Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly.
- Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while.
- You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again.
Storing and Freezing Swiss Meringue Buttercream. 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. This light and silky buttercream is none too sweet and beautifully stable at room temperature. Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of.
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