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 FROSTING
One hallmark of meringue buttercream is that it spreads like a dream. This versatile version is flavored very simply with vanilla. The Dog Cake, Owl Cake, and Fish Cake each require one recipe of the frosting, although you'll have some left over after frosting the owl and fish. Buttercream freezes well, so save it for another day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 30m
Yield Makes 10 1/2 cups
Number Of Ingredients 5
Steps:
- Place sugar, egg whites, and salt in a bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 160 degrees.
- Transfer egg-white mixture to the bowl of a stand mixer fitted with the whisk attachment, and beat on medium speed 5 minutes. Increase speed to medium-high, and beat until stiff, glossy peaks form and meringue has cooled, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, beating well after each addition. Beat in vanilla. Use immediately. Or refrigerate, covered, up to 3 days; bring to room temperature, and beat with a mixer on low speed until smooth before using.
FRENCH MERINGUE BUTTERCREAM
Provided by Duff Goldman
Categories dessert
Time 20m
Yield about 4 pounds of buttercream (enough to ice a 3-tier cake)
Number Of Ingredients 3
Steps:
- Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
- Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
- Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.
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.
MERINGUE BUTTERCREAM FROSTING - 1ST GENERATION
Sophmore year of highschool I jobshadowed a pastry chef, and she told me that the best icing to use for cake is meringe buttercream. So I went online, found a cute little blog that told me all the steps in detail. mmhmhmm. Makes very fluffy frosting, great for decorating! Has a great texture, but unfortunately, it's VERY fattening because of all the butter, and also it has a pretty prominent butter flavor. That's my disclaimer. But don't be discouraged! When I discovered this recipe, I never went back to regular buttercream. Anyway, I'm working on a less fattening version involving gelatin. So check back!
Provided by MandyLovesPandys
Categories Dessert
Time 3m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 4
Steps:
- Whisk together egg whites and sugar in a double boiler pan.
- Heat over boiling water, "whisk"ing constantly, until the sugar is disolved and the egg begins to foam.
- Tranfer mixture to large bowl and beat until stiff peaks form.
- Add the butter 1 TBSP at a time. It is VERY important not to add it all at once, the meringe doesn't like it and gets all seperated. :0.
- After all the butter is added, scrape the edges of the bowl and continue mixing. It will act like a puddle of melty uck for a little while, but all of a sudden, it will thicken beautifully.
- Mix in the vanilla.
- Voila! I've found that the frosting has lots of air bubbles from being whipped, so if you're going to pipe it, I would mix it by hand with a spatula a little bit. It IS great for decorating! But keep in mind it's about half butter so don't hold on to the bag for long periods at a time. xD It tends to get melty.
- Enjoy!
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.
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
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
ITALIAN MERINGUE BUTTERCREAM FROSTING
There's several of these recipes on here, each one a little different, but since I found this one on the CRAFTSY site it's become my go to recipe and always a hit. Not to sweet, and easy to work with. Someone stated - "tastes like clouds it's so light" a little time intensive but oh so worth it
Provided by Bonnie G 2
Categories Dessert
Time 40m
Yield 4 cups, 15 serving(s)
Number Of Ingredients 8
Steps:
- In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
- Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
- Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
- Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
- Add vanilla whip until just combined.
- Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.
Nutrition Facts : Calories 148.6, Sodium 70.5, Carbohydrate 35.9, Sugar 34.2, Protein 1.9
MERINGUE BUTTERCREAM
Provided by Melissa Murphy
Categories Mixer Egg Dessert Wedding Vanilla Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 cups
Number Of Ingredients 6
Steps:
- In medium heavy saucepan, combine 1 1/2 cups sugar and 6 tablespoons water. Set over low heat and stir until sugar dissolves. Raise heat to high and boil syrup, undisturbed, until candy thermometer registers 240°F, occasionally washing down sugar crystals on side of pan with pastry brush dipped in cold water.
- While sugar is boiling, in bowl of electric mixer fitted with whisk attachment, beat egg whites until they just hold soft peaks. Slowly beat in remaining 1/2 cup sugar, then beat until whites just hold stiff peaks.
- Decrease speed to medium. Beat in hot syrup in slow, steady stream (try to avoid beaters and side of bowl), then beat until stiff, glossy peaks form and mixture is completely cool, about 8 to 10 minutes (the bottom of the mixing bowl should be cool to the touch).
- With mixer on medium, beat in butter, 1 piece at a time, and beat until thickened and smooth. (Mixture will break at first, but, as more butter is beaten in, will thicken and become glossy and smooth.) Beat in vanilla.
- Buttercream may be made up to 1 week before serving and chilled in airtight container. If chilled, bring completely to room temperature and beat again before using. Mixture will again appear to break, but will then become glossy and smooth.
MERINGUE BUTTERCREAM
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe can be used to make our Flower Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240 degrees (soft-ball stage).
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.
- With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.
ITALIAN MERINGUE BUTTERCREAM
Use this recipe to frost your favorite layer cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
- Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
- With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
LEMON MERINGUE BUTTERCREAM
Categories Dairy Dessert Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12 cups
Number Of Ingredients 13
Steps:
- Make lemon curd:
- In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap. Chill curd, covered at least 4 hours or overnight.
- Make buttercream:
- In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it reaches 248°F on candy thermometer. While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tarter. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until it is thick and smooth. (Buttercream will at first appear very thin but as more butter is beaten in, it will thicken.) Beat in lemon curd and salt, beating until smooth, and drizzle in framboise, 1 tablespoon at a time, beating. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in anairtight container. Let buttercream come completely to room temperature (this may take several hours if frozen) and beat before using.
SWISS MERINGUE BUTTERCREAM
This Swiss Meringue buttercream is an essential in your pastry adventures! It is luscious, velvety, creamy and its perfect topped on cakes, cupcakes, tarts, cookies and anything baked.
Provided by Food Network
Categories dessert
Time 25m
Yield Buttercream for 12 cupcakes or one 3-tier 6-inch cake
Number Of Ingredients 4
Steps:
- In a small pot, bring 1 inch water to a boil over high heat.
- Place the egg whites and sugar in a medium metal bowl (or the metal bowl of a stand mixer) and place it on top of the pot, making sure that the bottom of the bowl does not touch the water. Whisk continuously (especially on the sides of the bowl) to prevent the egg whites from cooking, until the mixture reaches 160 degrees F and the sugar is completely dissolved, about 5 minutes.
- Remove the bowl from the heat, transfer it to a stand mixer fitted with the whisk attachment and whisk on high speed until soft peak forms, about 5 minutes.
- Switch to the paddle attachment on low speed and add the butter, one piece at a time. The buttercream might separate but keep the paddle going-the mixture will soon homogenize. Increase the speed to medium and paddle until silky smooth, about 5 minutes. Mix in the vanilla and beat for another 3 minutes.
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
MERINGUE BUTTERCREAM
Smooth, silky, and delicious! If you prefer your Swiss meringue buttercream frosting less sweet, this is it! Not too buttery and not too 'meringue-y.' Bonus: It pipes beautifully!
Provided by 2Kings61617
Categories Desserts Frostings and Icings
Time 20m
Yield 30
Number Of Ingredients 4
Steps:
- Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
- Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
- Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 10.1 g, Cholesterol 40.7 mg, Fat 15.3 g, Protein 1.1 g, SaturatedFat 9.7 g, Sodium 16.9 mg, Sugar 10.1 g
ITALIAN MERINGUE BUTTER CREAM
A great butter cream recipe that is not too sweet and worth the fiddling around to make
Provided by rajarmey
Time 25m
Yield Makes Enough to fill Wiltons Tasty fill cake tin
Number Of Ingredients 5
Steps:
- Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245o F or the firm ball stage. Never leave the kitchen when you are cooking sugar, and be stingy with your time spent away from the stovetop. It is very important that you watch it or it may burn. Another thing to do is to swirl the syrup. Don't stir it or whisk it, just gently swirl the pan by the handle to ensure that the sugar crystals are evenly distributed and dissolved
- While the sugar is cooking, pour the egg whites into the bowl you plan to whip the icing in, then wait for the syrup to come to about 230F-235F. 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
- During this time fill the pot the syrup cooked in with water and bring it to a boil to remove the hardened sugar from the sides. Toss in the candy thermometer too, while you're at it
- Beat in butter by the tablespoon using a medium speed. The butter will deflate the frosting a bit. After all of the butter is added, turn the speed up to high. The whole process will take about 10-15 minutes, but you will begin to see the buttercream go through stages after all of the butter is added. First it will deflate and become soupy, then thicken, then curdle, then thicken to the final stage. If, for some reason your buttercream does not progress from the "soupy" stage (typically due to adding the butter too quickly or the butter/meringue being too warm), simply place your work bowl in the fridge for 7-10 minutes before whipping again
- Add in desired flavourings Flavourings • 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. • Also use jams to flavour buttercream, but be sure that they are quite thick as too much liquid will cause the buttercream to break down so be careful when adding jams and drop in about a tablespoon at a time
- Leftover buttercream may be kept in the refrigerator for a week or two or frozen, well wrapped, until needed. Just be sure to bring it to room temperature and whip well with a beater before using
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
BUTTERCREAM ICING
Make and share this Buttercream Icing recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 5m
Yield 6 Cups
Number Of Ingredients 8
Steps:
- Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
- Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
- Makes enough buttercream to frost 36 cupcakes.
- For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
- * Any flavours/extracts may be used to suit your taste.
Nutrition Facts : Calories 1283.1, Fat 69, SaturatedFat 19.7, Sodium 4.3, Carbohydrate 170.5, Fiber 1.3, Sugar 163.2, Protein 1.3
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.
MERINGUE BUTTERCREAM FOR BUTTER CAKES
Use this recipe when making our Butter Cake I and Butter Cake II. Practice makes perfect. Pick your colors, whip up a bunch of frosting, and unleash your flower power.
Provided by Martha Stewart
Categories Buttercream Frosting Recipes
Yield Makes about 10 cups
Number Of Ingredients 4
Steps:
- Whisk sugar and egg whites in a large heatproof bowl set over a pan of simmering water until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer, 2 to 3 minutes.
- Fit an electric mixer with the whisk attachment, and beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes.
- Reduce speed to medium-low, and add butter several tablespoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla, beat until frosting comes together, 3 to 5 minutes. Beat on the lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
More about "meringue buttercream frosting food"
SWISS MERINGUE BUTTERCREAM - MY COUNTRY TABLE
From mycountrytable.com
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING …
From sallysbakingaddiction.com
PEANUT BUTTER SWISS MERINGUE BUTTERCREAM FROSTING – FOOD SNOB
From lefoodsnob.org
SWISS MERINGUE BUTTERCREAM RECIPE FOR CAKES AND CUPCAKES ...
From unpeeledjournal.com
ITALIAN MERINGUE BUTTERCREAM | NOBIGGIE
From nobiggie.net
CLASSIC ITALIAN MERINGUE BUTTERCREAM - SUGAR GEEK SHOW
From sugargeekshow.com
SWISS MERINGUE BUTTERCREAM - THE PIONEER WOMAN
From thepioneerwoman.com
EASY SWISS BUTTERCREAM RECIPE - TARA TEASPOON
From tarateaspoon.com
SWISS MERINGUE BUTTERCREAM - GRANDBABY CAKES
From grandbaby-cakes.com
FOOLPROOF SWISS MERINGUE BUTTERCREAM FROSTING RECIPE ...
From pressprintparty.com
SWISS MERINGUE BUTTERCREAM FROSTING RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM | TASTE OF HOME
From tasteofhome.com
ITALIAN MERINGUE BUTTERCREAM - SERVES4.COM
From serves4.com
THE BEST BUTTERCREAM FROSTING - FOOD52
From food52.com
SWISS MERINGUE BUTTERCREAM - SUGAR FREE FROSTING - ALL DAY ...
From londonladiesgaelic.co.uk
ITALIAN MERINGUE BUTTERCREAM FROSTING RECIPE - WILTON
From wilton.com
BEST WHITE CHOCOLATE SWISS MERINGUE BUTTERCREAM FROSTING ...
From sweetlycakes.com
SWISS MERINGUE BUTTERCREAM - LEMON BLOSSOMS
From lemonblossoms.com
HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM (VIDEO ...
From tatyanaseverydayfood.com
MERINGUE BUTTERCREAM - SORTED FOOD
From sortedfood.com
SWISS MERINGUE BUTTERCREAM SCIENCE - FOOD CRUMBLES
From foodcrumbles.com
SWISS MERINGUE BUTTERCREAM RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
THE EASIEST SWISS MERINGUE BUTTERCREAM - SUGARHERO
From sugarhero.com
BLUEBERRY-CORIANDER BUTTERCREAM FROSTING RECIPE | FOOD & WINE
From foodandwine.com
EASY VEGAN MERINGUE BUTTERCREAM - SARA KIDD
From sarakidd.com
DELICIOUS WILTON BUTTERCREAM RECIPE WITH MERINGUE POWDER
From cakedecorist.com
CHOCOLATE SWISS MERINGUE BUTTERCREAM FROSTING RECIPE ...
From foodcazt.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