Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, swiss meringue buttercream. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Swiss Meringue Buttercream is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Swiss Meringue Buttercream is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook swiss meringue buttercream using 4 ingredients and 8 steps. Here is how you can achieve that.
What needs to be prepared of Swiss Meringue Buttercream:
- Prepare 300 g caster sugar
- Make ready 4 egg whites
- Take 400 g unsalted butter chopped into meduim size cubes
- Prepare 1-2 tbsp vanilla essence or any other flavoring
This ultra-silky Swiss meringue buttercream is perfect for all of your favorite cakes and can easily be tinted for a colorful dessert display. This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy. 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.
Step by step 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. Use this buttercream recipe to make Black Forest Layer Cake with Cherry Preserves, Tiramisù Layer Cake with Mascarpone Mousse. 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.
That’s just how to make Swiss Meringue Buttercream , If you follow it appropriately, after that of course the results are great. This recipe has been examined, so you don’t require to question the taste. If you are pleased with this Swiss Meringue Buttercream dish, please share it with your friends. We will certainly compose a selection of other recipes, of course the ones that have been proven effective and also taste great.
So that is going to wrap it up with this exceptional food swiss meringue buttercream recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
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