Meringue Buttercream Recipes

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SWISS MERINGUE BUTTERCREAM



Swiss Meringue Buttercream image

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

1 teaspoon lemon juice, or as needed
4 cups white sugar
2 cups egg whites
5 cups unsalted butter, cut into cubes
2 tablespoons pure vanilla extract
¼ teaspoon salt

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

MERINGUE BUTTERCREAM



Meringue Buttercream image

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

1 1/4 cups sugar
1/3 cup water
5 large egg whites
Pinch cream of tartar
1 pound (4 sticks) unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract

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.

MERINGUE BUTTERCREAM



Meringue Buttercream image

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

8 egg whites
1 ½ cups white sugar
1 ¼ pounds unsalted butter, at room temperature
2 teaspoons vanilla extract

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

EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM



Easiest, Most Delicious Meringue Buttercream image

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

6 egg whites
2 cups white sugar
3 cups unsalted butter, at room temperature
1 tablespoon vanilla extract

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

RON'S SWISS MERINGUE BUTTERCREAM



Ron's Swiss Meringue Buttercream image

Provided by Ron Ben-Israel

Categories     dessert

Time 20m

Yield 7 1/2 cups

Number Of Ingredients 5

9 large egg whites, at room temperature
1 1/2 cups sugar
1 1/2 pounds (6 sticks) unsweetened butter, softened but still cool
2 teaspoons vanilla extract
Optional flavoring: melted chocolate, liquors, fruit and fruit purees

Steps:

  • Place the egg whites and sugar in a 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.
  • Beat in small pieces of cool but soft butter on medium speed. The mixture may curdle before coming together. Add the vanilla extract or other flavoring if using. (Re-beat occasionally while frosting a cake to maintain smooth texture.)

ITALIAN MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.

Provided by Emo G.

Categories     Desserts     Frostings and Icings     Buttercream

Time 30m

Yield 12

Number Of Ingredients 6

5 egg whites
1 pinch cream of tartar
1 ¼ cups white sugar
⅔ cup water
2 cups unsalted butter, chilled and cubed
1 teaspoon pure vanilla extract

Steps:

  • Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
  • Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
  • Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g

MERINGUE BUTTERCREAM FROSTING



Meringue Buttercream Frosting image

One hallmark of meringue buttercream is that it spreads like a dream. This versatile version is flavored very simply with vanilla. The Dog Cake, Owl Cake, and Fish Cake each require one recipe of the frosting, although you'll have some left over after frosting the owl and fish. Buttercream freezes well, so save it for another day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 30m

Yield Makes 10 1/2 cups

Number Of Ingredients 5

3 cups sugar
12 large egg whites, room temperature
1/4 teaspoon kosher salt
10 sticks unsalted butter, room temperature, cut into pieces
1 tablespoon pure vanilla extract

Steps:

  • Place sugar, egg whites, and salt in a bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 160 degrees.
  • Transfer egg-white mixture to the bowl of a stand mixer fitted with the whisk attachment, and beat on medium speed 5 minutes. Increase speed to medium-high, and beat until stiff, glossy peaks form and meringue has cooled, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, beating well after each addition. Beat in vanilla. Use immediately. Or refrigerate, covered, up to 3 days; bring to room temperature, and beat with a mixer on low speed until smooth before using.

SWISS MERINGUE BUTTERCREAM



Swiss Meringue Buttercream image

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

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

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.

EASY MERINGUE BUTTERCREAM



Easy Meringue Buttercream image

Provided by Food Network

Categories     dessert

Number Of Ingredients 5

4 large egg whites (1/2 cup)
1 cup sugar
Pinch salt
12 ounces (3 sticks) unsalted butter, softened
Flavoring

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.

MERINGUE BUTTERCREAM



Meringue Buttercream image

Provided by Food Network

Categories     dessert

Yield enough icing to fill and cover

Number Of Ingredients 6

2 cups (4 sticks) unsalted butter, softened but cool
1/4 cup water
1 cup granulated sugar
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2 teaspoons flavoring or liqueur

Steps:

  • Beat the butter until smooth and set aside. In a small saucepan, combine the water and 3/4 cup of sugar. Stir until the sugar is dissolved. Slowly heat the mixture, stirring constantly, until it starts to bubble. Reduce heat to low and insert a candy thermometer. Do not contiue to stir.
  • In a large bowl of an electric mixer, beat the egg whites at medium speed until foamy. Add cream of tartar and beat at high speed until soft peaks form. Gradually add the remianing 1/4 cup sugar and beat until stiff peaks form.
  • Meanwhile, boil th esuagr mixture until it reaches 248 to 250 degrees F. on the candy thermometer. Do not let the temperature go above 250 degrees F. Turn off the heat and immediately pour the mixture into a glass measuring cup to stop the sugar from cooking. Pour a little of the sugar mixture onto the egg whites and beat them on low. Slowly add the rest of the sugar and then beat on high for 2 minutes. Beat on low until the mixture is cool. Add the butter, 1 tablespoon at a time, to the egg white mixture, beating continuously on low until all the butter is added. If the mixture starts to separate, beat on high for a few seconds until it solidifies. Beat until smooth, then add the flavoring. This icing can be stored at room temperature for 2 days or refrigerated for 10 days.

FRENCH MERINGUE BUTTERCREAM



French Meringue Buttercream image

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

10 egg whites
15 ounces sugar
2 1/2 pounds unsalted butter, at room temperature

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.

ITALIAN MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

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

1 cup sugar, divided
1/4 cup water
4 large egg whites, room temperature
2 cups unsalted butter, cubed, room temperature
1-1/2 teaspoons vanilla extract

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.

MERINGUE BUTTERCREAM



Meringue Buttercream image

Provided by Melissa Murphy

Categories     Mixer     Egg     Dessert     Wedding     Vanilla     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 cups

Number Of Ingredients 6

2 cups sugar
9 large egg whites
3 3/4 cups (7 1/2 sticks) unsalted butter, room temperature and cut into 1-inch cubes
2 tablespoons plus 1 teaspoon vanilla
Special Equipment
pastry brush, candy thermometer

Steps:

  • In medium heavy saucepan, combine 1 1/2 cups sugar and 6 tablespoons water. Set over low heat and stir until sugar dissolves. Raise heat to high and boil syrup, undisturbed, until candy thermometer registers 240°F, occasionally washing down sugar crystals on side of pan with pastry brush dipped in cold water.
  • While sugar is boiling, in bowl of electric mixer fitted with whisk attachment, beat egg whites until they just hold soft peaks. Slowly beat in remaining 1/2 cup sugar, then beat until whites just hold stiff peaks.
  • Decrease speed to medium. Beat in hot syrup in slow, steady stream (try to avoid beaters and side of bowl), then beat until stiff, glossy peaks form and mixture is completely cool, about 8 to 10 minutes (the bottom of the mixing bowl should be cool to the touch).
  • With mixer on medium, beat in butter, 1 piece at a time, and beat until thickened and smooth. (Mixture will break at first, but, as more butter is beaten in, will thicken and become glossy and smooth.) Beat in vanilla.
  • Buttercream may be made up to 1 week before serving and chilled in airtight container. If chilled, bring completely to room temperature and beat again before using. Mixture will again appear to break, but will then become glossy and smooth.

MERINGUE BUTTERCREAM



Meringue Buttercream image

This buttercream holds its shape particularly well, making it good for decorating.

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 5

1 1/4 cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) cold unsalted butter, cut into small pieces
1 teaspoon vanilla extract

Steps:

  • In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees on a candy thermometer).
  • In the bowl of an electric mixer, use the whisk attachment to beat egg whites on low speed until foamy. Add cream of tartar and beat on medium high until stiff but not dry.
  • With the mixer running, pour the sugar syrup into egg whites in a steady stream and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla and beat for 3 to 5 minutes, until frosting is smooth and spreadable. If it looks curdled at any point during the beating process, keep beating to smooth it out. If it becomes too soft for piping, stir over ice water to stiffen.

EASY SWISS MERINGUE BUTTERCREAM



Easy Swiss Meringue Buttercream image

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

⅓ cup white sugar
2 tablespoons water
2 large egg whites, at room temperature
¼ teaspoon cream of tartar
2 tablespoons white sugar
2 cups unsalted butter, at room temperature
¾ cup confectioners' sugar
1 teaspoon almond extract

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

SWISS MERINGUE BUTTERCREAM



Swiss Meringue Buttercream image

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

200 grams egg whites (about 6 1/2 egg whites), at room temperature
300 grams (1 1/2 cups) granulated sugar
400 grams (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, at room temperature
2 tablespoons pure vanilla extract

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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  • If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
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  • No need to let it cool down to start this next step– it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)


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From livewellbakeoften.com


ITALIAN MERINGUE BUTTERCREAM RECIPE | GRATITUDEBAKER
After trying a few types of icings, this buttercream (Italian meringue buttercream) has become my favorite to use when icing cakes. I find that it gives me the smoothest results with the sharpest edges, which is exactly what I am looking for. NOTES: When making this recipe to ice and fill my 4 layer, 6-inch cakes, I usually make 1 - 1.5x the ...
From gratitudebaker.com


MERINGUE BUTTERCREAM RECIPES | MARTHA STEWART
Meringue Buttercream. 176. 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.
From marthastewart.com


THE EASIEST SWISS MERINGUE BUTTERCREAM - SUGARHERO
2016-10-13 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. After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1 …
From sugarhero.com


ITALIAN MERINGUE BUTTERCREAM RECIPE - THE SLOW ROASTED ITALIAN
2021-08-02 When the meringue has cooled, add the butter – 1-2 cubes at a time. Mix each tablespoon into the meringue completely before adding the next couple cubes. Continue adding 1-2 cubes of butter at a time until it is all combined. Scrape down the sides of the bowl and switch to the paddle attachment. Add vanilla extract.
From theslowroasteditalian.com


SWISS MERINGUE BUTTERCREAM (PERFECT EVERY TIME) - SWEETEST MENU
2021-10-03 This easy Swiss Meringue Buttercream recipe is a game-changer. Think smooth, light and creamy frosting that’s stable, delicious and pipes extremely well. It’s made using just four ingredients and has an enviable melt-in-your-mouth texture. While Swiss Meringue Buttercream is more involved than regular American-style buttercream, it does have some very attractive …
From sweetestmenu.com


SWISS MERINGUE BUTTERCREAM RECIPE – FROSTFORM
Swiss Meringue Buttercream recipe. Swiss Meringue Buttercream is super silky, pipes beautifully. The taste is not as sweet as an american buttercream and it has a mousse like texture with no grainyness. You can make this from scratch which does take a bit of time or use our Cake Cream - Swiss meringue buttercream mix to make it in minutes.
From frostform.com


ITALIAN MERINGUE BUTTERCREAM - CONFESSIONS OF A BAKING QUEEN
2022-04-07 In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with a handheld electric whisk beat the egg whites until foamy then slowly stream in the remaining ¾ cup of sugar. Then increase the speed and whip until stiff peaks form, ideally, the meringue will reach stiff peaks as the sugar reaches 238-240F.
From confessionsofabakingqueen.com


SWISS MERINGUE BUTTERCREAM RECIPE - SUGAR SALT MAGIC
2021-10-12 Whisk together with a balloon whisk until combined. Place the bowl over the simmering water and continue to gently whisk and stir for around 5 minutes, until the temperature of the mixture reaches 71C / 160F. Rub a little of the mixture between your fingers to make sure there are no sugar granules left.
From sugarsaltmagic.com


SWISS MERINGUE BUTTERCREAM (WITH STEP-BY-STEP PHOTOS)
2017-06-21 Ingredients. 4 large egg whites; 1 cup (224 grams) butter, at room temperature, cut into 1-inch cubes; 1 cup (200 grams) white sugar; Flavoring of choice
From ayellowbowl.com


BASIC MERINGUE BUTTERCREAM | SNACK RECIPES | GOODTO
2011-06-29 Tip the egg whites into a bowl and add the sugar and salt. Place the bowl over a pan of simmering water and stir until the sugar dissolves completely. Remove the bowl from the heat and whisk the mixture, preferably using a table-top mixer, until it becomes a thick meringue and whisk in the vanilla extract. Cut the butter into chunks and whisk ...
From goodto.com


AMERICAN MERINGUE BUTTERCREAM (VEGAN) • COOKING ON CAFFEINE
2019-10-28 Instructions. In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, cream your butter on low speed until lighter in color and smooth, then turn off mixer. Add all the powdered sugar and mix on low speed until completely incorporated. Turn off mixer.
From cookingoncaffeine.com


SWISS MERINGUE BUTTERCREAM RECIPE FOR CAKES AND CUPCAKES
2021-06-06 Switch the mixer to a paddle attachment. With the mixer on medium-low, add the softened butter in large pieces (I usually do about 1/3 or 1/2 stick at a time). When all the butter has been added, raise the mixer to medium speed …
From unpeeledjournal.com


EASY SWISS MERINGUE BUTTERCREAM RECIPE - BEST FROSTING FOR CAKES
2022-07-14 Pour the egg whites and sugar into the bowl of your stand mixer and place it on a saucepan filled with a little water to heat the mixture in a bain-marie. On a medium heat, while stirring with a whisk, control the temperature with a cooking thermometer the white + sugar mixture which must reach 131°F/55°C.
From sweetlycakes.com


EASIEST MERINGUE BUTTERCREAM / NO HEAT / RECIPE AND VIDEO TUTORIAL
Instructions. In a mixing bowl place the powder sugar first and then the egg whites. Start mixing with the whisk attachment on the slowest speed for one minute until it is well mixed. Scrape the sides of the bowlIncrease the speed to the max and mix for 7 minutes. With the mixer at medium speed, add the butter cubes.
From behindthecake.com


SWISS MERINGUE BUTTERCREAM - THE SPRUCE EATS
2021-07-15 Gather the ingredients. Combine the granulated sugar, egg whites, and salt in the bowl of a stand mixer. Set the stand mixer bowl over a medium saucepan filled with 1 inch of gently simmering water (do not let the bowl touch the water). Heat, whisking constantly, until the sugar has dissolved and an instant-read thermometer registers 115 F.
From thespruceeats.com


10 BEST BUTTERCREAM WITH MERINGUE POWDER RECIPES | YUMMLY
2022-07-17 vanilla, cupcakes, food coloring, buttercream frosting, meringue powder and 6 more Cutler's Famous Sugar Cookies A Bountiful Kitchen butter, eggs, sugar, vanilla, meringue powder, powdered sugar and 10 more
From yummly.com


SWISS MERINGUE BUTTERCREAM DEMYSTIFIED – SWEETAPOLITA™
Swiss Meringue Buttercream. 10 large (fresh egg whites (300 g)) 2-1/2 cups 500 g sugar. 3 cups 680 g unsalted butter, cut into cubes and cool, but not cold. 1 tablespoon + 1 teaspoon (20 ml pure vanilla extract) pinch of salt. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.
From sweetapolita.com


AMERICAN (MOCK) MERINGUE BUTTERCREAM - COACH CHEF KIM
2020-09-18 Add meringue powder, salt and powdered sugar. Whip on medium high for 5 minutes. Cut the butter into chunks while the base is whipping. Begin to add the room temperature butter, but do not over crowd your mixing bowl. After all of the butter has been incorporated add the flavoring and whip for another 2 mins.
From chefkimihou.com


HOW TO MAKE SWISS MERINGUE BUTTERCREAM | TASTE OF HOME
2020-04-07 You can use Swiss meringue icing in place of any of your other favorite frosting recipes. It’s great for layer cakes, swirling on top of a pretty 13×9 cake and can even be used for some simple piping decorations. This type of frosting does differ from the classic American-style buttercream many of us are familiar with. While the American ...
From tasteofhome.com


SUPER EASY MERINGUE BUTTERCREAM (VANILLA OR CHOCOLATE!)
Set mixer to medium/low and gradually add SOFT butter while scraping the bowl when needed. Add vanilla. (OR add half vanilla, half almond extract for an even more delicious buttercream!) Beat for 5-10 minutes on medium high (until it gets light and fluffy). Beat on low setting for a couple of minutes to help remove any large air bubbles.
From cakeheads.com


CHOCOLATE SWISS MERINGUE BUTTERCREAM RECIPE - SIMPLY RECIPES
2022-03-14 Heat the eggs and sugar: In a small saucepan, add the 3 inches of water and set the pan over medium heat. Bring the water to a simmer. Place the egg whites and sugar in a large metal or glass bowl (I just use the bowl from my stand mixer). Set it …
From simplyrecipes.com


SWISS MERINGUE BUTTERCREAM RECIPE - ALL THINGS BREAD
2021-07-22 Whisk until the sugar has dissolved completely and the mixture is smooth. This could take up to 20 minutes. With the whisk attachment, beat on medium speed until the mixture is completely cool and stiff peaks have formed. Add butter a little at a time, beating continuously until it's completely combined.
From breadsandsweets.com


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