SWISS MERINGUE BUTTERCREAM RECIPE
This tutorial on how to make Swiss Meringue buttercream is the only resource you'll need to make the smoothest, silkiest frosting!
Provided by Olivia
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
- Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.
- Add flavorings as desired whip until smooth.
Nutrition Facts : Calories 817 kcal, Carbohydrate 66 g, Protein 4 g, Fat 61 g, SaturatedFat 38 g, Cholesterol 162 mg, Sodium 63 mg, Sugar 66 g, ServingSize 1 serving
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.
MARTHA'S MEYER LEMON ANNIVERSARY CAKE ASSEMBLY
This impressive Meyer Lemon Anniversary Cake is perfect for a wedding, anniversary, or any other special occasion where you will be entertaining many guests.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 5
Steps:
- Trim tops of cakes level. Cut each cake in half horizontally to create 2 layers.
- Frost layers and assemble tiers: Set one 10-inch cake layer on corresponding-size square foam board. Brush top of cake with a generous amount of lemon syrup, soaking layer. Pipe a buttercream border around top edge using a plain round tip (such as Ateco #11). Spread a 1/4-inch-thick layer of lemon curd over soaked cake. Repeat for second and third cake layers. For final cake layer, brush top with syrup. Spread a thin layer of buttercream over top and sides of tier. Refrigerate until buttercream is set, about 30 minutes. Spread another thin layer of buttercream on top and sides; refrigerate until set, at least 1 hour. Repeat with 6- and 8-inch cake layers.
- Reinforce tiers: Insert a plastic straw vertically through center of 10-inch tier. Mark top of cake on straw; remove, and trim to mark. Trim 4 more straws to this length. With a toothpick, trace a circle, 8 inches in diameter, on top of tier, holding an empty cake pan above cake as a guide. Insert straws into tier, arranging 1 in center and the rest evenly spaced around circle. In the same way, insert 4 straws into 8-inch tier, using a 6-inch cake pan as a guide for the circle.
- Stack tiers: Center 10-inch tier on a cake stand. Center and carefully set 8-inch tier on top of 10-inch tier, and then 6-inch tier on top of 8-inch tier. Use a star tip (such as Ateco #20) to pipe a decorative ruffled border around bottom of each tier. Place lemon toppers on top tier. Serve cake with lemon slices.
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 FOR MEYER LEMON ANNIVERSARY CAKE
Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 7 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until cool and stiff (but not dry) peaks form, about 6 minutes.
- Fit mixer with the paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Mix until frosting comes together but is still smooth and glossy, 3 to 5 minutes. Tint with food coloring; stir until smooth.
LEMONY SWISS MERINGUE BUTTERCREAM FROSTING
Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes enough for one 9-inch-round six-layer cake
Number Of Ingredients 8
Steps:
- Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
- Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
- Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.
LEMON CAKE WITH LEMON MERINGUE BUTTERCREAM
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with buttered parchment paper and dust with flour.
- In the bowl of an electric mixer cream the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, scraping down the bowl as needed. Add the lemon juice and zest and mix well.
- In another large bowl, sift the flour, baking powder, baking soda and salt. Alternately beat in the dry ingredients and the milk to the batter in 3 parts, with dry ingredients at the beginning and the end. Mix until just combined.
- Pour the batter equally into the 2 pans. Bake for 45 to 55 minutes, until the tops are browned and a toothpick comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a rack to cool completely.
- Buttercream: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, the yolks, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the yolks at medium-high speed until light in texture and cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable.
- To assemble: place 1 layer on a cake plate, browned side down, and spread with approximately 1/4 of the frosting. Top with the second layer, browned side up, and frost the top and sides. Decorate with raspberries.
- Click here to view Food Network Kitchen's healthier version of this recipe.
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 BUTTERCREAM FOR VALENTINE CUPCAKES
Provided by Martha Stewart
Categories Buttercream Frosting Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Combine egg whites and sugar in the heatproof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, about 5 minutes.
- Transfer the bowl to the electric mixer. Using the whisk attachment, beat until stiff, glossy peaks form, about 10 minutes.
- At low speed, add butter, one piece at a time, to egg whites, and beat until smooth. Add vanilla and salt, and beat to combine.
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