Recipe: Appetizing Swiss Meringue Buttercream

Swiss Meringue Buttercream. 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.

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There are different dishes, from cake recipes to heavy food recipes. Below will certainly review the Swiss Meringue Buttercream recipe, please read it till it's completed:.

It's made by dissolving sugar in egg whites and then whipping them to a stiff meringue. While I frost most of my cakes with American buttercream, sometimes I like to mix things up! This light and silky buttercream is none too sweet and beautifully stable at room temperature. We can have Swiss Meringue Buttercream using 4 components as well as 8 actions. Below is just how you achieve.

Active ingredients of Swiss Meringue Buttercream

1. Guidelines. 300 g of caster sugar.
2. Detaile. 4 of egg whites.
3. Detaile. 400 g of unsalted butter chopped into meduim size cubes.
4. Detaile. 1-2 tbsp of 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.

How to Process To Make Swiss Meringue Buttercream

1. 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..
2. 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..
3. Keep whisking as the mixture heats up to ensure that the sugar granules are completely dissolved in the egg whites..
4. 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..
5. 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..
6. Add vanilla and whip..
7. 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..
8. 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.

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