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.
EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM
I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband's) cakes and cupcakes. This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes.
Provided by dsrinivasan
Categories Desserts Frostings and Icings White
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
- Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 16.8 g, Cholesterol 61 mg, Fat 23 g, Protein 1.2 g, SaturatedFat 14.6 g, Sodium 17 mg, Sugar 16.8 g
MERINGUE BUTTERCREAM
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe can be used to make our Flower Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240 degrees (soft-ball stage).
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.
- With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.
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 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.
MERINGUE BUTTERCREAM
Smooth, silky, and delicious! If you prefer your Swiss meringue buttercream frosting less sweet, this is it! Not too buttery and not too 'meringue-y.' Bonus: It pipes beautifully!
Provided by 2Kings61617
Categories Desserts Frostings and Icings
Time 20m
Yield 30
Number Of Ingredients 4
Steps:
- Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
- Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
- Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 10.1 g, Cholesterol 40.7 mg, Fat 15.3 g, Protein 1.1 g, SaturatedFat 9.7 g, Sodium 16.9 mg, Sugar 10.1 g
EASY MERINGUE BUTTERCREAM
Steps:
- One of the best-tasting buttercreams is also the easiest to prepare. See the end of the recipe for flavoring possibilities.
- Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot (about 140 degrees) and sugar is dissolved, about 3 to 4 minutes. Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered, for up to 5 days. Before using, bring buttercream to room temperature and beat smooth by machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor buttercream immediately before using it).
- Flavorings: Liqueur: 2 to 3 tablespoons liqueur, such as Grand Marnier or dark or light rum. Lemon: 2 to 3 tablespoons lemon juice. Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum. Raspberry: 3/4 cup thick raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries. Chocolate: 6 ounces chocolate melted with 4 tablespoons water, coffee or milk and cooled.
FRENCH MERINGUE BUTTERCREAM
Provided by Duff Goldman
Categories dessert
Time 20m
Yield about 4 pounds of buttercream (enough to ice a 3-tier cake)
Number Of Ingredients 3
Steps:
- Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
- Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
- Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.
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
ITALIAN MERINGUE BUTTERCREAM
I use this creamy Italian meringue buttercream on my lemon-raspberry cupcakes. It's not as sweet as American buttercream, so it really complements the sweetness of the cupcakes. —Katelyn Craft, Stamford, New York
Provided by Taste of Home
Time 45m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.
Nutrition Facts : Calories 63 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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- Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
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