EASY SWISS MERINGUE BUTTERCREAM
This buttercream is light and fluffy and good for those who don't like a sickeningly sweet American buttercream. Make sure you use real egg whites and not pasteurized egg whites (such as Egg Beaters®). They are heat processed and will not whip into a meringue.
Provided by Tanya Rosario
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 48
Number Of Ingredients 8
Steps:
- Heat 1/3 cup sugar and water over medium heat until sugar is dissolved and syrup just starts to bubble. Remove from heat.
- Pour egg whites into a stand mixer fitted with the whisk attachment. Beat until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tablespoons sugar. Increase speed to high and beat until stiff peaks form.
- While the egg whites are beating, return the syrup to high heat. Cook until an instant-read thermometer inserted into the syrup reads 248 degrees F (120 degrees C). Pour syrup carefully into the stiff egg whites, with the mixer running on low. Increase speed and beat until meringue is thick and shiny and the bowl is cool to the touch.
- Beat butter and confectioners' sugar in a separate bowl until smooth. Beat in meringue until thoroughly mixed. Add almond extract.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 3.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 3.4 mg, Sugar 3.8 g
EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM
I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband's) cakes and cupcakes. This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes.
Provided by dsrinivasan
Categories Desserts Frostings and Icings White
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
- Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 16.8 g, Cholesterol 61 mg, Fat 23 g, Protein 1.2 g, SaturatedFat 14.6 g, Sodium 17 mg, Sugar 16.8 g
MERINGUE BUTTERCREAM
Provided by Food Network
Categories dessert
Yield enough icing to fill and cover
Number Of Ingredients 6
Steps:
- Beat the butter until smooth and set aside. In a small saucepan, combine the water and 3/4 cup of sugar. Stir until the sugar is dissolved. Slowly heat the mixture, stirring constantly, until it starts to bubble. Reduce heat to low and insert a candy thermometer. Do not contiue to stir.
- In a large bowl of an electric mixer, beat the egg whites at medium speed until foamy. Add cream of tartar and beat at high speed until soft peaks form. Gradually add the remianing 1/4 cup sugar and beat until stiff peaks form.
- Meanwhile, boil th esuagr mixture until it reaches 248 to 250 degrees F. on the candy thermometer. Do not let the temperature go above 250 degrees F. Turn off the heat and immediately pour the mixture into a glass measuring cup to stop the sugar from cooking. Pour a little of the sugar mixture onto the egg whites and beat them on low. Slowly add the rest of the sugar and then beat on high for 2 minutes. Beat on low until the mixture is cool. Add the butter, 1 tablespoon at a time, to the egg white mixture, beating continuously on low until all the butter is added. If the mixture starts to separate, beat on high for a few seconds until it solidifies. Beat until smooth, then add the flavoring. This icing can be stored at room temperature for 2 days or refrigerated for 10 days.
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.
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.
ITALIAN MERINGUE BUTTERCREAM
Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.
Provided by Emo G.
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g
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
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