Hello there, We hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, swiss meringue buttercream. It is one of my favorites. For mine, I’m gonna make it a bit unique. 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 favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Swiss Meringue Buttercream is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you cook that.
What needs to be prepared of Swiss Meringue Buttercream:
- Make ready 6 large egg whites, room temperature
- Make ready 160 grams granulated sugar
- Take 300 grams unsalted butter, room temperature but not too soft, cut into cubes
- Make ready 1/4 tsp vanilla extract
- Make ready 1/4 tsp salt
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.
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. 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 how to make Swiss Meringue Buttercream , If you follow it correctly, after that obviously the results are very good. This dish has actually been examined, so you do not require to doubt the preference. If you are satisfied with this Swiss Meringue Buttercream recipe, please share it with your friends. We will write a range of various other recipes, obviously the ones that have been shown effective and also taste excellent.
So that’s going to wrap it up with this exceptional food swiss meringue buttercream recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
Gluten Free Recipes
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