Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, swiss meringue buttercream. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Swiss Meringue Buttercream is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Swiss Meringue Buttercream is something that I’ve loved my whole life. They are nice and they look wonderful.
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 first prepare a few ingredients. You can have swiss meringue buttercream using 4 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Swiss Meringue Buttercream:
- Get 300 g caster sugar
- Get 4 egg whites
- Make ready 400 g unsalted butter chopped into meduim size cubes
- Prepare 1-2 tbsp vanilla essence or any other flavoring
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:
- 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.
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.
So that’s going to wrap this up for this special food swiss meringue buttercream recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
