SWISS MERINGUE BUTTERCREAM
Provided by Ron Ben-Israel
Categories dessert
Time 30m
Yield about 2 quarts buttercream
Number Of Ingredients 4
Steps:
- Place the egg whites and sugar in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
- Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.
- Beat in small pieces of the cool but soft butter on low speed. The mixture may "curdle" before coming together. Add vanilla extract or other flavorings if desired. Rebeat occasionally while frosting the cake to maintain a smooth texture.
SWISS MERINGUE BUTTERCREAM
This is absolutely the best icing I have ever made.
Provided by Bev Ottone
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 80
Number Of Ingredients 6
Steps:
- Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl.
- Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer.
- Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth.
- Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 10.1 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.8 g, SaturatedFat 7.3 g, Sodium 18.9 mg, Sugar 10.1 g
SWISS MERINGUE BUTTERCREAM
This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
- To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.
BROWN SUGAR SWISS MERINGUE BUTTERCREAM
This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
- Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes.
EASY MERINGUE BUTTERCREAM
Steps:
- One of the best-tasting buttercreams is also the easiest to prepare. See the end of the recipe for flavoring possibilities.
- Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot (about 140 degrees) and sugar is dissolved, about 3 to 4 minutes. Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered, for up to 5 days. Before using, bring buttercream to room temperature and beat smooth by machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor buttercream immediately before using it).
- Flavorings: Liqueur: 2 to 3 tablespoons liqueur, such as Grand Marnier or dark or light rum. Lemon: 2 to 3 tablespoons lemon juice. Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum. Raspberry: 3/4 cup thick raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries. Chocolate: 6 ounces chocolate melted with 4 tablespoons water, coffee or milk and cooled.
MR. BROWN'S ITALIAN MERINGUE BUTTERCREAM
Make and share this Mr. Brown's Italian Meringue Buttercream recipe from Food.com.
Provided by candcmom
Categories Dessert
Time 25m
Yield 1 cake, 5 serving(s)
Number Of Ingredients 5
Steps:
- Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
- Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
- Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
- Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
- Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
- Add in desired flavorings.
- Flavorings.
- Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
- Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
- Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.
Nutrition Facts : Calories 861.7, Fat 73.7, SaturatedFat 46.6, Cholesterol 195.2, Sodium 65.6, Carbohydrate 50.3, Sugar 50.2, Protein 4.4
SWISS MERINGUE BUTTERCREAM
From Country Living magazing. This looks like a beautifully glossy and light buttercream. I haven't tried this yet, but wanted to put this here for safe keeping.
Provided by C. Taylor
Categories Dessert
Time 20m
Yield 3 cups of frosting
Number Of Ingredients 4
Steps:
- Continuously whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F).
- Remove from heat and beat with a mixer on high speed. The mixture should then become cool and glossy and triple in volume.
- Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time.
- Add the vanilla and beat until fluffy.
Nutrition Facts : Calories 1368.2, Fat 122.8, SaturatedFat 77.7, Cholesterol 325.4, Sodium 84, Carbohydrate 67.2, Sugar 67.2, Protein 5.7
More about "brown sugar swiss meringue buttercream food"
BROWN SUGAR SWISS MERINGUE BUTTERCREAM - SUGAR GEEK …
From sugargeekshow.com
5/5 (10)Calories 890 per servingCategory Dessert
- Bring two inches of water to a simmer over medium-high heat. Once it's simmering, reduce the heat to medium-low.
- Place your egg whites and brown sugar together in the metal bowl of your stand mixer and whisk to combine.
- Place the bowl on top of the simmering water and whisk continuously until the grains of sugar are dissolved. Don't walk away or you could accidentally cook your eggs.
- Once you cannot feel any grains of sugar, take the egg mixture off the heat and attach it to your stand mixer with the whisk attachment. Turn the mixer onto high and let your eggs whip until you reach stiff STIFF peaks. Stiff peaks is when the meringue stands straight up from the whisk. This can take 5-15 minutes depending on the strength of your mixer.
BROWN SUGAR SWISS MERINGUE BUTTERCREAM
From cakecentral.com
Estimated Reading Time 1 min
BROWN SUGAR SWISS MERINGUE BUTTERCREAM - RECIPEMUSE
From recipemuse.com
Estimated Reading Time 3 mins
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING …
From sallysbakingaddiction.com
BROWN SUGAR SWISS MERINGUE BUTTETCREAM - SORTEDFOOD
From sortedfood.com
BROWN SUGAR SWISS MERINGUE BUTTERCREAM — VICKY PHAM
From vickypham.com
Estimated Reading Time 5 mins
SUGAR GEEK SWISS MERINGUE BUTTERCREAM : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
BROWN SUGAR SWISS MERINGUE BUTTERCREAM | KEEPRECIPES: YOUR …
From keeprecipes.com
SWISS MERINGUE BUTTERCREAM - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
SWISS MERINGUE BUTTERCREAM - THE SPRUCE EATS
From thespruceeats.com
VEGAN CHOCOLATE SWISS MERINGUE BUTTERCREAM - ADDICTED TO DATES
From addictedtodates.com
SWISS MERINGUE BUTTERCREAM RECIPE - BROWN EYED BAKER
From browneyedbaker.com
PERFECT SWISS MERINGUE RECIPE - SERIOUS EATS
From seriouseats.com
BROWN BUTTER SWISS MERINGUE BUTTERCREAM - BAKING WITH BUTTER
From bakingwithbutter.com
BROWN SUGAR SWISS MERINGUE BUTTERCREAM RECIPE | MARTHA STEWART
From confidentrecipe.netlify.app
DELICIOUS CHOCOLATE FROSTING STARTS WITH BROWN SUGAR SWISS …
From seriouseats.com
BROWNED BUTTER CAKE WITH BROWN SUGAR SWISS MERINGUE BUTTERCREAM
From chsugar.com
BROWN BUTTER CAKE WITH SWISS MERINGUE BUTTERCREAM
From buttermilkbysam.com
SWISS MERINGUE BUTTERCREAM (PERFECT EVERY TIME) - SWEETEST MENU
From sweetestmenu.com
OUR SECRET TO MAKING SWISS MERINGUE BUTTERCREAM LESS SWEET
From bobthebakerboy.com
SWISS MERINGUE BUTTERCREAM | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
BROWNED BUTTERCREAM (SWISS MERINGUE STYLE) - YOUVE BEEN …
From youvebeendesserted.com
SWISS MERINGUE BUTTERCREAM - TASTES OF LIZZY T
From tastesoflizzyt.com
BROWN SUGAR SWISS MERINGUE BUTTERCREAM – SUGAR GEEK SHOW
From sugargekshow.clientpreview.io
BROWN SUGAR MACARONS - PIES AND TACOS
From piesandtacos.com
SWISS MERINGUE BUTTERCREAM - SUGAR SPUN RUN
From sugarspunrun.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - BARAN BAKERY
From baranbakery.com
SWISS MERINGUE BUTTERCREAM RECIPE – SUGAR HIGH SCORE
From sugarhighscore.com
BROWN SUGAR SWISS MERINGUE BUTTERCREAM | RECIPE | BUTTER CREAM, …
From pinterest.com
SWISS MERINGUE BUTTERCREAM: THE STEP-BY-STEP RECIPE
From finedininglovers.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - SUGARHERO
From sugarhero.com
EASY SWISS BUTTERCREAM RECIPE - TARA TEASPOON
From tarateaspoon.com
SWISS MERINGUE BUTTERCREAM - BAKING BUTTERLY LOVE
From bakingbutterlylove.com
10 BEST SWISS MERINGUE BUTTERCREAM FLAVORS RECIPES - YUMMLY
From yummly.com
BROWN BUTTER SWISS MERINGUE BUTTERCREAM RECIPES ALL …
From stevehacks.com
SWISS MERINGUE BUTTERCREAM RECIPE - SUGAR SALT MAGIC
From sugarsaltmagic.com
SWISS MERINGUE BUTTERCREAM USING BROWNED BUTTER - FOOD52
From food52.com
THE BEST HOMEMADE SWISS MERINGUE BUTTERCREAM RECIPE
From indulgewithwinnie.com
HOW TO FIX BROKEN SWISS MERINGUE BUTTERCREAM | SUGAROLOGIE
From sugarologie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love