Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, swiss meringue buttercream. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Swiss Meringue Buttercream is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Swiss Meringue Buttercream is something that I’ve loved my whole life. They’re fine and they look wonderful.
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.
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 cook it.
The ingredients needed to make Swiss Meringue Buttercream:
- Take 300 g caster sugar
- Prepare 4 egg whites
- Make ready 400 g unsalted butter chopped into meduim size cubes
- Take 1-2 tbsp vanilla essence or any other flavoring
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.
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 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 for this exceptional food swiss meringue buttercream recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
