Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, swiss meringue buttercream. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Find Deals on Swiss Meringue Buttercream in Baking Supplies on Amazon. 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 meringue.
Swiss Meringue Buttercream is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Swiss Meringue Buttercream is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook swiss meringue buttercream using 4 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Swiss Meringue Buttercream:
- Take 300 g caster sugar
- Get 4 egg whites
- Get 400 g unsalted butter chopped into meduim size cubes
- Get 1-2 tbsp vanilla essence or any other flavoring
Swiss meringue buttercream is a butter-based icing that starts by heating and whisking egg whites, sugar and cream of tartar together. The mix is then whipped and whipped until it cools. After that butter is added a bit at a time until a super-rich buttery frosting has formed. It will come back together after more mixing.
Steps 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.
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 is made from cooked egg whites and sugar, butter, and flavorings like vanilla. Though more involved than an American buttercream, Swiss meringue buttercream (SMBC) is the easiest of the meringue buttercreams. It involves cooking eggs and sugar over a double boiler, whipping them into a meringue, then adding butter and flavourings.
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