Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, swiss meringue buttercream. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really 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 well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Swiss meringue buttercream is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have swiss meringue buttercream using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Swiss meringue buttercream:
- Take 3/4 cup pasteurized egg whites (carton)
- Make ready 6 cups powdered sugar
- Make ready 3 cups butter, room temp, cut up
- Get 2 Tbsp Vanilla
- Get 1/2 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:
- Cut up butter, let sit at room temp for a while (I usually cut in the morning and mix around dinner time!)
- Combine egg whites, powdered sugar, salt, in your mixer, mix about 5 minutes. Add white food coloring!
- Begin adding your pieces of butter (1-2tbs at a time) if it begins to look curdled, you are doing it right! Just keep mixing!!
- Once all butter is fully incorporated (about 15 minutes)
- Add the 2 tbsp vanilla extract.
- Continue to beat 10 more minutes.
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.
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