Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, swiss meringue buttercream. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Swiss meringue buttercream is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Swiss meringue buttercream is something that I have loved my entire life. They are fine and they look wonderful.
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 must prepare a few components. You can have swiss meringue buttercream using 3 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Swiss meringue buttercream:
- Take 3 Egg white
- Make ready 200 grams Castor sugar
- Take 200 grams Unsalted butter
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:
- Beat egg whites and sugar on a double boiler on a low speed till the sugar dissolves
- Remove off heat and beat on high heat till it becomes smooth and glossy and doubles in volume. To help it cool faster you can put the bowl on an ice bath.
- Put whisk on a slow speed and slowly start adding softened butter its important the butter be soft. Keep adding till the butter is fully incorporated.
- Now turn the whisk on full speed and keep beating it till it all comes together. There will be a moment when it just magically comes together wait for it. Once again if you want to hasten the process put the bowl on an ice bath.
- The buttercream cream is ready you can add any flavor or colour to it and pipe it out. It holds beautifully and tastes smooth and luxurious.
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.
So that’s going to wrap this up with this special food swiss meringue buttercream recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
