Mary Berry Swiss Meringue Buttercream Food

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SWISS MERINGUE BUTTERCREAM



Swiss Meringue Buttercream image

Provided by Ron Ben-Israel

Categories     dessert

Time 30m

Yield about 2 quarts buttercream

Number Of Ingredients 4

9 large egg whites, room temperature
1 1/2 cups sugar
1 1/2 pounds unsweetened butter (6 sticks), softened but still cool
Optional flavoring: extracts, melted chocolate, liqueurs, fruit and fruit purees, broken cookies, chopped candy, nut pastes, instant coffee

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



Swiss Meringue Buttercream image

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

1 teaspoon lemon juice, or as needed
4 cups white sugar
2 cups egg whites
5 cups unsalted butter, cut into cubes
2 tablespoons pure vanilla extract
¼ teaspoon salt

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

ROXSTARBAKES SWISS MERINGUE BUTTERCREAM



Roxstarbakes Swiss Meringue Buttercream image

This classic vanilla swiss meringue buttercream is airy, stable and not too sweet! It's very popular and highly requested.

Provided by roxstarbakes

Categories     Dessert

Time 8m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 6

210 g egg whites
400 g granulated sugar
1 cup unsalted butter, cubed (room temperature)
1 teaspoon vanilla
1/2 cup water
1 pinch salt

Steps:

  • Bring ½ cup of water to a simmer.
  • Whisk together egg whites and sugar.
  • Place mixing bowl over simmering water and continue whisking and mix for about 3-5 minutes.
  • Rub mixture between fingers and stop if sugar is dissolved. Continue mixing until fully dissolved or get mixture to 160˚F.
  • Wipe the bottom of the bowl and then transfer to a mixing bowl with a whisk attachment (if you're using a mixer).
  • Mix on high until the bowl is room temperature (about 15 minutes) and add salt (the peaks should be stiff).
  • Switch to paddle attachment turn onto medium speed, add cubes one at a time until each is incorporated.
  • Keep beating until thick.
  • Add vanilla and beat 1 more minute.
  • Note: If the mixture looks lumpy keep going. This can vary based on your climate based on time of year.

Nutrition Facts : Calories 3296.9, Fat 184.5, SaturatedFat 116.6, Cholesterol 488.1, Sodium 536.5, Carbohydrate 402.1, Sugar 401.4, Protein 24.8

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