Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, swiss meringue buttercream. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
This is vanilla Swiss Meringue Buttercream perfection. It's the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Swiss meringue buttercream can be finicky. It's temperamental and can cause a whole lot of How long does Swiss meringue buttercream last?
Swiss Meringue Buttercream is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Swiss Meringue Buttercream is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Swiss Meringue Buttercream:
- Make ready 6 large egg whites, room temperature
- Take 160 grams granulated sugar
- Get 300 grams unsalted butter, room temperature but not too soft, cut into cubes
- Get 1/4 tsp vanilla extract
- Take 1/4 tsp salt
Learn to make Swiss Meringue buttercream Frosting! Once all your butter has been added, add some vanilla extract, and if you're making chocolate buttercream add the cocoa powder too. This light and silky buttercream is none too sweet and beautifully stable at room temperature. Sweets frosted with Swiss meringue buttercream may be stored on the counter for a few days, or in the refrigerator.
Instructions to make Swiss Meringue Buttercream:
- Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved.
- Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it.
- Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly.
- Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while.
- You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again.
If storing in the refrigerator, bring to room temperature before serving. Storing and Freezing Swiss Meringue Buttercream. If storing in the fridge, make sure it's placed in a sealed air. This Chocolate Swiss Meringue Buttercream has a silky, melt-in-your mouth texture, a balanced not-too-sweet flavor, and it pipes beautifully on cakes. You can even make it days ahead of time and.
So that’s going to wrap this up with this special food swiss meringue buttercream recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
