Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, swiss meringue buttercream. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Swiss Meringue Buttercream is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Swiss Meringue Buttercream is something which I’ve loved my whole life. They are fine and they look fantastic.
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?
To get started with this particular recipe, we have to prepare a few components. You can have swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Swiss Meringue Buttercream:
- Make ready 6 large egg whites, room temperature
- Make ready 160 grams granulated sugar
- Prepare 300 grams unsalted butter, room temperature but not too soft, cut into cubes
- Take 1/4 tsp vanilla extract
- Make ready 1/4 tsp salt
This Swiss Meringue Buttercream recipe is the softest and silkiest buttercream recipe you'll. 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. While I frost most of my cakes with American buttercream, sometimes I like to mix things up!
Instructions 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.
This light and silky buttercream is none too sweet and beautifully stable at room temperature. Sweets frosted with Swiss meringue buttercream may be stored on the counter for a few days, or in the refrigerator. If storing in the refrigerator, bring to room temperature before serving. 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. You can even make it days ahead of time and.
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