Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, swiss meringue buttercream. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Swiss Meringue Buttercream is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Swiss Meringue Buttercream is something that I’ve loved my whole life. They’re nice and they look fantastic.
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. It's temperamental and can cause a whole lot of How long does Swiss meringue buttercream last?
To get started with this particular recipe, we have to prepare a few ingredients. You can cook swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Swiss Meringue Buttercream:
- Take 6 large egg whites, room temperature
- Prepare 160 grams granulated sugar
- Prepare 300 grams unsalted butter, room temperature but not too soft, cut into cubes
- Make ready 1/4 tsp vanilla extract
- Prepare 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.
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.
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. 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.
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