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.
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.
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
More about "ombre swiss meringue buttercream recipes"
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING …
From sallysbakingaddiction.com
4.7/5 (302)Category Frosting
- Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
- 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.
- Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- 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.)
SWISS MERINGUE BUTTERCREAM RECIPE (SMBC) | SUGAR GEEK …
From sugargeekshow.com
Ratings 75Calories 141 per servingCategory Dessert
EASY SWISS BUTTERCREAM RECIPE - TARA TEASPOON
From tarateaspoon.com
SWISS MERINGUE BUTTERCREAM - THE LITTLE VINTAGE BAKING …
From thelittlevintagebakingcompany.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM | TASTE OF HOME
From tasteofhome.com
BAILEYS SWISS MERINGUE BUTTERCREAM - RECIPE - LILY VANILLI
From lilyvanilli.com
SWISS MERINGUE BUTTERCREAM RECIPE
From natashaskitchen.com
SMOOTHEST SWISS MERINGUE BUTTERCREAM RECIPE
From angesdesucre.com
HOW TO MAKE VANILLA SWISS MERINGUE BUTTERCREAM …
From blog.wilton.com
VANILLA AND RASPBERRY CAKE WITH OMBRé RASPBERRY SWISS MERINGUE …
From bakefromscratch.com
THE BEST SWISS MERINGUE BUTTERCREAM RECIPE! - SUGAR AND CHARM
From sugarandcharm.com
SWISS MERINGUE BUTTERCREAM (WITH STEP-BY-STEP PHOTOS)
From ayellowbowl.com
SWISS MERINGUE BUTTERCREAM RECIPE - BROWN EYED BAKER
From browneyedbaker.com
THE BEST HOMEMADE SWISS MERINGUE BUTTERCREAM RECIPE
From indulgewithwinnie.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - BAKED BY BLAIR
From bakedbyblair.com
BROWN SUGAR SWISS MERINGUE BUTTERCREAM - SUGAR GEEK SHOW
From sugargeekshow.com
PERFECT SWISS MERINGUE BUTTERCREAM (A COMPLETE GUIDE)
From sugarologie.com
SWISS MERINGUE BUTTERCREAM - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
SWISS MERINGUE BUTTERCREAM RECIPE - ALL THINGS BREAD
From breadsandsweets.com
EASY SWISS MERINGUE BUTTERCREAM (CHEAT’S RECIPE)
From theflavorbender.com
SWISS MERINGUE BUTTERCREAM | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
SWISS MERINGUE BUTTERCREAM - A SWEET PANTRY
From asweetpantry.com
QUICK AND EASY SWISS MERINGUE BUTTERCREAM (FAUX SWISS MERINGUE)
From thebakeologie.com
OUR SECRET TO MAKING SWISS MERINGUE BUTTERCREAM LESS SWEET
From bobthebakerboy.com
SWISS MERINGUE VANILLA BUTTERCREAM - à TABLE WITH AULSON
From atablewithaulson.com
SWISS MERINGUE BUTTERCREAM FOR HOT WEATHER. - ROANNA CAKES
From roannacakes.com
OMBRE SWISS MERINGUE BUTTERCREAM | SWISS MERINGUE …
From pinterest.ca
SWISS MERINGUE BUTTERCREAM | BAKE WITH SARAH
From bakewithsarah.com
SWISS MERINGUE BUTTERCREAM (PERFECT EVERY TIME) - SWEETEST MENU
From sweetestmenu.com
MATCHA SWISS MERINGUE BUTTERCREAM (NO-FAIL) - BAKESWITHJ
From bakeswithj.com
PERFECT CHOCOLATE SWISS MERINGUE BUTTERCREAM - THE FLAVOR BENDER
From theflavorbender.com
SMALL BATCH SWISS MERINGUE BUTTERCREAM - LIFESTYLE OF A FOODIE
From lifestyleofafoodie.com
SWISS MERINGUE BUTTERCREAM 8 AMAZING WAYS | CRAFTSY
From craftsy.com
BEST EVER SWISS MERINGUE BUTTERCREAM RECIPE - GEMMA'S BIGGER …
From biggerbolderbaking.com
SWISS MERINGUE BUTTERCREAM USING HAND BLENDER WITH STEP
From nithaskitchen.com
SWISS MERINGUE BUTTERCREAM - CRAFTSY CAKES
From craftsycakes.com
THE EASIEST SWISS MERINGUE BUTTERCREAM - SUGARHERO
From sugarhero.com
SWISS MERINGUE BUTTERCREAM - LEMON BLOSSOMS
From lemonblossoms.com
EASY SWISS MERINGUE BUTTERCREAM RECIPE - BEST FROSTING FOR CAKES
From sweetlycakes.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - BARAN BAKERY
From baranbakery.com
STRAWBERRY SWISS MERINGUE BUTTERCREAM - SIMPLY SO GOOD
From simplysogood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love