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.
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
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
ROXSTARBAKES SWISS MERINGUE BUTTERCREAM
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
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
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
SWISS MERINGUE
For piping. Dries hard throughout. These slow-dried meringues should retain their whiteness. Swiss meringue can be shaped into crusts, shells, baskets, and all kinds of fancy or plain designs.These can be stored in an airtight container for several weeks.
Provided by Rita1652
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees. Line large baking sheet with parchment paper
- In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed.
- Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted.
- Adhear the parchment paper to the cookie sheet with dots of meringue.
- Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily. Bake small pieces about 15 minutes and thicker pieces 15-20 minutes.
Nutrition Facts : Calories 3.6, Sodium 11, Carbohydrate 0.1, Sugar 0.1, Protein 0.7
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