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.
QUICK SWISS MERINGUE BUTTERCREAM
Use this Swiss Meringue Buttercream recipe for our Number-Themed Mini Birthday Cupcakes, "Who's Counting?" Birthday Cake, or Pastel Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 30m
Yield About 10 cups (enough for 7 dozen Number-Themed Mini Birthday Cupcakes, 1 "Who's Counting?" Birthday Cake, or 1 Pastel Layer Cake)
Number Of Ingredients 6
Steps:
- Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking, until sugar dissolves, about 2 minutes.
- Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment. Beat until air bubbles are gone, 2 to 3 minutes more.
- Beat in food coloring, 1 drop at a time, until desired color is achieved. (If making more than 1 color, divide buttercream and work in batches.)
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
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 classic buttercream icing is light, delicious, and buttery. It's not the best icing to choose in warm weather.
Provided by Toba Garrett
Categories Egg Dessert Quick & Easy Wedding
Number Of Ingredients 5
Steps:
- 1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).
- 2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)
- 3. On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs or 680 g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.
- 4. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
- 5. Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
- Note: In hot weather, use 2 lbs 10 ounces (1.19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening. Hi-ratio shortening is emulsified and contains water.
- Storage: Store the icing in an airtight container and freeze for up to 3 months.
- Yield: 2 1/2 quarts (2.37 L)
SWISS MERINGUE BUTTERCREAM
To make coconut buttercream for the filling, beat in 1 cup shredded unsweetened coconut with the vanilla in step 3. If your mixer bowl is large enough, you can double this recipe. This recipe comes from Martha Stewart M-m-m good!!
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 9 1/2 cups
Number Of Ingredients 5
Steps:
- Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer.
- Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
- Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and coconut if making buttercream for filling. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.
Nutrition Facts : Calories 1067.2, Fat 93, SaturatedFat 62.8, Cholesterol 205.5, Sodium 77.1, Carbohydrate 58.7, Fiber 3.9, Sugar 54.8, Protein 6.2
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
1: 2: 3: SWISS MERINGUE BUTTERCREAM
The best icing for a cake. Recipe from www.dyannbakes.com site is no longer so need to put it up here so I don't lose it! http://youtu.be/uBBoRMWcfNc
Provided by Dyenana
Categories Dessert
Time 20m
Yield 8 cups
Number Of Ingredients 4
Steps:
- Put sugar, salt and egg whites in the heatproof bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer. If the sugar is not completely melted, your final product will be grainy.
- Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and bowl is cool to the touch, about 10 minutes. Continue beating until stiff, glossy peaks form. Meringue will be white with a bright sheen AND very sticky.
- Reduce speed to medium-low; add butter a few cubes at a time, beating well after each addition. If the meringue is not cool enough it will completely melt the butter.
- Continue beating till all the butter is incorporated. At one point the mixture will look "broken" looking watery and separated like curdled milk. Continue mixing it will all come together I promise.
- Beat in vanilla or other flavorings or color paste. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.
Nutrition Facts : Calories 409.8, Fat 34.5, SaturatedFat 21.9, Cholesterol 91.5, Sodium 49.5, Carbohydrate 25.1, Sugar 25.1, Protein 2
MERINGUE BUTTERCREAM (SWISS & ITALIAN)
For the professional and social media cooks the meringue buttercream is a very popular way to frost and fill a cake. It's not overly sweet but it is fluffy and can be easily used in piping, making beautiful and accurate patterns. The Swiss one is lighter in color though the color also depends on the shade of the butter. If you wonder why this recipe really needs this amount of butter: it becomes more stable the more you add. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/843809/Marenki-voikreemi%20(Sveitsiläinen%20&%20Italialainen)/
Provided by Annastiina Salonen @Elaini
Categories Cakes
Number Of Ingredients 6
Steps:
- Make either a soft Swiss or Italian meringue according to the recipes I've linked. Nearly all the amounts mentioned in the recipes are correct for the base of this recipe, except for the Swiss meringue which needs 200 grams of sugar instead. https://www.justapinch.com/recipes/dessert/other-dessert/swiss-meringue.html https://www.justapinch.com/recipes/dessert/other-dessert/italian-meringue.html
- Make sure that the meringue has cooled down and the butter has softened to the same room temperature; this is essential for the success. If the butter is grainy then the butter has been too cold. Keep whisking in this case since it'll even out eventually. If the butter is melted then the meringue has been too hot and the cream cannot be saved after.
- Add the butter bit by bit as pieces as you whisk the mix. It will inevitably turn runny while the amount of butter is low but no need to be scared of that. If done correctly it's only temporary - once the whole amount of butter has been added it'll once again become stable and fluffy. Keep whisking until the cream is smooth and light.
- Add the flavoring and food coloring if desired. Meringue buttercream accepts many additions such as vanilla, mint, floral aromas, juice (50 ml / 100 grams of egg white), puree, powder and molten chocolate without much problem. All you need to do is to mix them even.
- Preserving and using it later: Meringue buttercream keeps much better than the simple meringue that it's made of. It'll keep for a few days in room temperature, a week in the fridge and three months in the freezer. The frozen buttercream is defrosted for a few hours in the room temperature. If it's newly defrosted or has been in the fridge for a long time it will become hard and snappy like butter. In this case put the dish in a comfortable warm (not hot) water bath to soften. Some liquid may separate but even then the meringue buttercream is surprisingly stable: a quick whisk will make it soft, smooth and as beautiful as new.
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- Fill a pot with at least 4cm of water. Use a thick ring of foil to prevent bowl from touching bottom. Bring to a boil, then adjust temperature to a gentle simmer.
- Combine egg whites, sugar, salt and cream of tartar in bowl of a stand mixer. Set over simmering water, stirring and scraping constantly with a spatula, until egg whites hold steady at 80°C – approx. 10-12 minutes
- Once ready, transfer to stand mixer fitted with a whisk attachment and whip at high speed for 10 minutes, until meringue is glossy, stiff, and cool - around 32°C.
- With mixer still running, add butter, 1 - 2 tablespoons at a time. Volume will initially decrease, but as cool butter is added, it will begin to thicken and cool. Buttercream should become thick, creamy, and soft around 22°C.
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- Place the egg whites and confectioner’s sugar in a mixing bowl, and whisk for about 5 - 6 minutes on high speed. The mixture should look thick, glossy, and white.
- Place the butter and salt in a mixing bowl. With the whisk attachment, whip the butter until light, fluffy, and creamy. This can take up to 10 minutes depending on the temperature of the butter, the mixer, and the ambient temperature.
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING …
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4.8/5 (282)Category Frosting
- Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
- If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- No need to let it cool down to start this next step– it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
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- Place the egg whites and sugar in the bowl of a stand mixer. Set the bowl over a pot of water over low heat. Whisk the whites and sugar over the hot water bath until a candy thermometer reads 160 F (71 C).
- Move the bowl to the stand mixer and whip with the whisk attachment until stiff peaks form and the meringue cools to room temperature.
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- Scrape the sides and bottom of the bowl., Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk., If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust.
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- Add the egg whites and sugar to a heat proof bowl over a pot of simmering water. Heat while stirring with a whisk for about 5 minutes or until the sugar has dissolved. Feel the mixture between your fingers and it should be smooth.
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