QUICK SWISS MERINGUE BUTTERCREAM
Use this Swiss Meringue Buttercream recipe for our Number-Themed Mini Birthday Cupcakes, "Who's Counting?" Birthday Cake, or Pastel Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 30m
Yield About 10 cups (enough for 7 dozen Number-Themed Mini Birthday Cupcakes, 1 "Who's Counting?" Birthday Cake, or 1 Pastel Layer Cake)
Number Of Ingredients 6
Steps:
- Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking, until sugar dissolves, about 2 minutes.
- Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment. Beat until air bubbles are gone, 2 to 3 minutes more.
- Beat in food coloring, 1 drop at a time, until desired color is achieved. (If making more than 1 color, divide buttercream and work in batches.)
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
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
SWISS MERINGUE BUTTERCREAM
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
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.
SWISS MERINGUE BUTTERCREAM
If there is one frosting recipe a home baker should always have on hand, this is it. 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. Swiss meringue buttercream is also less sweet than other types of frosting, with a wonderful buttery taste. It can be varied with different extracts, juices, zests, and other flavoring agents, and tinted any shade. Don't worry if the mixture appears to separate, or "curdle," after you've added the butter; simply continue beating on medium-high speed, and it will become smooth again.
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, or 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.
- (Optional) To tint buttercream (or royal icing), 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 the 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.
- Using a flexible spatula, fold 4 1/2 ounces semisweet chocolate, melted and cooled (see page 323), into buttercream mixture in step 3, along with the vanilla extract.
- Mix 2 tablespoons good-quality instant espresso powder (do not use instant coffee) with the vanilla extract, and add in step 3.
- Split 1 vanilla bean lengthwise and scrape seeds into a food processor (reserve pod for another use); pulse with the sugar in the recipe until combined, then pass through a fine sieve to separate the larger pieces (discard these). Heat vanilla-bean sugar with the egg whites in step 1.
- Beat in 1 container (6 ounces) fresh raspberries (or other berries) after all butter has been added, until buttercream is streaky (do not overbeat).
SWISS MERINGUE BUTTERCREAM
This classic buttercream icing is light, delicious, and buttery. It's not the best icing to choose in warm weather.
Provided by Toba Garrett
Categories Egg Dessert Quick & Easy Wedding
Number Of Ingredients 5
Steps:
- 1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).
- 2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)
- 3. On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs or 680 g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.
- 4. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
- 5. Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
- Note: In hot weather, use 2 lbs 10 ounces (1.19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening. Hi-ratio shortening is emulsified and contains water.
- Storage: Store the icing in an airtight container and freeze for up to 3 months.
- Yield: 2 1/2 quarts (2.37 L)
SWISS MERINGUE BUTTERCREAM FOR CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 9 cups, enough for about 28 cupcakes
Number Of Ingredients 4
Steps:
- Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
- Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
- Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
- Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
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EASY SWISS MERINGUE BUTTERCREAM (CHEAT’S RECIPE)
From theflavorbender.com
5/5 (1)Total Time 40 minsCategory Cake Decorating, Cupcakes, Desserts, FrostingCalories 237 per serving
- Place the egg whites and confectioner’s sugar in a mixing bowl, and whisk for about 5 - 6 minutes on high speed. The mixture should look thick, glossy, and white.
- Place the butter and salt in a mixing bowl. With the whisk attachment, whip the butter until light, fluffy, and creamy. This can take up to 10 minutes depending on the temperature of the butter, the mixer, and the ambient temperature.
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (299)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.)
QUICK AND EASY SWISS MERINGUE BUTTERCREAM (FAUX SWISS MERINGUE)
From thebakeologie.com
5/5 (1)Category DessertCuisine AmericanTotal Time 25 mins
- In a bowl of a stand mixer fitted with paddle attachment, combine the egg whites, powdered sugar, and salt. Mix everything together on low speed until well combined. Turn off the mixer then scrape down the sides and bottom of the bowl. Set the mixer to and continue to beat for another 5 minutes.
- Turn the speed to medium-low then start adding the butter, about 1-2 tablespoons at a time. When all the butter has been incorporated, add the vanilla extract. The buttercream will not look smooth YET at this stage.
- Stop the mixer and scrape the sides and bottom of the bowl again. Set the mixer speed to medium and beat the mixture for another 10 to 12 minutes, until you have a smooth and creamy buttercream.
- STORAGE. You can use the buttercream immediately or store in the fridge for up to 2 weeks, in the freezer for up to 2 months. Before using a buttercream that has been chilled or frozen, let it come to room temperature first then beat for several minutes until it becomes smooth again.
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