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 BUTTERCREAM
Steps:
- Place a pot of water on the stove and bring to a simmer. Weigh your egg whites and sugar into your mixer bowl. Place your mixer bowl over the simmering water and whisk frequently until all of the sugar dissolves and the mixtures lightens in color. The mixture will be about 160 degrees F and you should feel no graininess when you dip your finger into the mixture and rub your fingers together.
- Remove the mixer bowl from the heat and place on the mixer fitted with the whisk attachment. Beat the meringue on high speed until the mixer bowl feels cool to the touch. This can take 10 to 15 minutes. The mixture will be very white and glossy and will have tripled in volume.
- Once the meringue is cool, turn the mixer to medium speed and begin adding the butter in chunks, allowing a few seconds for each addition to be incorporated. The meringue will look a bit deflated but just continue adding the butter and beating until all of the butter has been added. Continue beating the buttercream until it looks fluffy and creamy. Add the salt and vanilla and beat for 2 more minutes.
- The buttercream can be covered and kept at room temperature overnight.
SWISS BUTTERCREAM
Steps:
- Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on an instant-read thermometer, and sugar is dissolved. Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SWISS BUTTERCREAM
Steps:
- Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
- Add the sugar, lemon juice, salt and egg whites to the mixing bowl, and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
- Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the optional flavoring while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
- Chocolate:
- Remove the buttercream from the stand mixer into a large bowl and, in three batches, fold in 6 ounces melted and cooled bittersweet chocolate.
- Citrus:
- Stir in the zest of half a lemon or orange.
- Boozy:
- Stir in 2 tablespoons coffee-flavored liqueur and 1 tablespoon vodka.
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.
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
SWISS BUTTERCREAM
Swiss Buttercream is a little more time consuming to make than many of the other icings in this book because it requires a few more steps, but it is still quite simple. The slight sheen and smooth texture make it a beautiful icing to use for more formal cakes, and a bubbly, dry champagne pairs well with this icing, making it just the thing for celebratory occasions. While useful, a candy thermometer is not required. When you are heating the egg whites, just make sure that the sugar has dissolved entirely and the mixture feels hot to the touch before you whip the egg whites to a meringue. For best results in rebeating cold Swiss Buttercream, take about one-quarter of the icing and microwave it for 1 minute, until melted. Pour the melted icing over the cold icing, then beat it in a standing mixer fitted with a paddle attachment at high speed until it is smooth and fluffy, 3 to 5 minutes.
Yield makes enough for one 3-layer 8-inch cake one 2-layer 9-inch cake, or about 3 dozen cupcakes
Number Of Ingredients 3
Steps:
- Whisk the egg whites and sugar in the bowl of a standing mixer set over a pot of boiling water. Whisk constantly until the sugar has dissolved completely and the egg whites feel hot to the touch, or a thermometer reads 140˚F.
- Transfer the bowl to a standing mixer fitted with a whisk attachment and whip the egg whites on high speed until they have formed a meringue and the bowl has cooled to room temperature, 5 to 7 minutes.
- Remove the whisk attachment and switch to a paddle attachment on the mixer. Begin adding the butter in small amounts while the mixer is on medium-high speed. (As you are adding the butter, particularly if you add it quickly, the icing may start to look as if it's curdling. This is normal. Just finish adding the butter and continue to beat the icing until it is smooth and fluffy.)
- Once it is finished, the icing should have a smooth, shiny appearance. Flavor it as directed and use it immediately, or keep it in an airtight container in the refrigerator for up to 4 days.
- For a crisp, sharp peppermint icing, add 2 tablespoons of peppermint extract, and mix well until combined. You can use it for a marvelous seasonal treat for Christmas parties, as the pristine white icing looks almost like snow atop a chocolate cupcake and then adorned with pieces of crushed candy canes.
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 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.
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- In a large heatproof mixing bowl or the bowl of a stand mixer, whisk together (briefly) the sugar, egg whites, and salt., Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up), and whisk constantly until the mixture measures 161°F (71.7°C) on a digital thermometer., Remove the bowl from the heat, and beat the meringue with your mixer's whisk attachment until stiff., With the mixer running, add the butter a few tablespoons at a time.
- Make sure each portion of butter is completely incorporated before adding the next., Once half the butter is in, stop and scrape any sticky residue from the sides and bottom of the bowl.
- Whisk to combine, then finish adding the rest of the butter., Beat in the flavoring of your choice. (See "tips," below for options.), If the frosting seems soft, chill for 15 minutes before using., Store for up to one week in the refrigerator, or six months in the freezer.
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