Brown Sugar And Cinnamon Swiss Meringue Buttercream Recipes

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

Steps:

• Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
• Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes.

BROWN SUGAR AND CINNAMON SWISS MERINGUE BUTTERCREAM

Steps:

• Add egg whites and brown sugar to mixer bowl and simmer over a pot of hot water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot, about 5 minutes if you used room temperature egg whites. About 8 if they were cold. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl is no longer hot (this can take up to 10 minutes or so). Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated and mix until it has reached a silky smooth texture (if it curdles, keep mixing on medium-low and it will come back to smooth). Add vanilla, salt and cinnamon liqueur, continuing to beat on low speed until well combined.

BROWN SUGAR BUTTERCREAM

Steps:

• Combine egg whites and salt in a large bowl.
• Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When sugar syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then add lemon juice and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
• Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is properly cooled before proceeding.)
• With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together before beating is finished.) Add vanilla and beat 1 minute more.

BROWN SUGAR-CINNAMON BUTTER

Steps:

• Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.