Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, swiss meringue buttercream. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Swiss meringue buttercream can be finicky. It's temperamental and can cause a whole lot of How long does Swiss meringue buttercream last? This is vanilla Swiss Meringue Buttercream perfection.
Swiss Meringue Buttercream is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Swiss Meringue Buttercream is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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
- Take 160 grams granulated sugar
- Get 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
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! Swiss meringue buttercream is a silky smooth style of buttercream. It is made from a Swiss meringue which creates a stable buttercream that does not crust over.
Steps 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 Chocolate Swiss Meringue Buttercream has a silky, melt-in-your mouth texture, a balanced not-too-sweet flavor, and it pipes beautifully on cakes. This light and silky buttercream is none too sweet and beautifully stable at room temperature. Storing and Freezing Swiss Meringue Buttercream. If storing in the fridge, make sure it's placed in a sealed air. BEST SWISS MERINGUE BUTTERCREAM - NO-FAIL RECIPE (SMBC) Silky smooth, rich and creamy with a velvet-like texture is what this Swiss meringue buttercream (SMBC) is all about.
So that is going to wrap this up with this special food swiss meringue buttercream recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
