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
ITALIAN MERINGUE BUTTERCREAM
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
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 (SWISS & ITALIAN)
For the professional and social media cooks the meringue buttercream is a very popular way to frost and fill a cake. It's not overly sweet but it is fluffy and can be easily used in piping, making beautiful and accurate patterns. The Swiss one is lighter in color though the color also depends on the shade of the butter. If you wonder why this recipe really needs this amount of butter: it becomes more stable the more you add. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/843809/Marenki-voikreemi%20(Sveitsiläinen%20&%20Italialainen)/
Provided by Annastiina Salonen @Elaini
Categories Cakes
Number Of Ingredients 6
Steps:
- Make either a soft Swiss or Italian meringue according to the recipes I've linked. Nearly all the amounts mentioned in the recipes are correct for the base of this recipe, except for the Swiss meringue which needs 200 grams of sugar instead. https://www.justapinch.com/recipes/dessert/other-dessert/swiss-meringue.html https://www.justapinch.com/recipes/dessert/other-dessert/italian-meringue.html
- Make sure that the meringue has cooled down and the butter has softened to the same room temperature; this is essential for the success. If the butter is grainy then the butter has been too cold. Keep whisking in this case since it'll even out eventually. If the butter is melted then the meringue has been too hot and the cream cannot be saved after.
- Add the butter bit by bit as pieces as you whisk the mix. It will inevitably turn runny while the amount of butter is low but no need to be scared of that. If done correctly it's only temporary - once the whole amount of butter has been added it'll once again become stable and fluffy. Keep whisking until the cream is smooth and light.
- Add the flavoring and food coloring if desired. Meringue buttercream accepts many additions such as vanilla, mint, floral aromas, juice (50 ml / 100 grams of egg white), puree, powder and molten chocolate without much problem. All you need to do is to mix them even.
- Preserving and using it later: Meringue buttercream keeps much better than the simple meringue that it's made of. It'll keep for a few days in room temperature, a week in the fridge and three months in the freezer. The frozen buttercream is defrosted for a few hours in the room temperature. If it's newly defrosted or has been in the fridge for a long time it will become hard and snappy like butter. In this case put the dish in a comfortable warm (not hot) water bath to soften. Some liquid may separate but even then the meringue buttercream is surprisingly stable: a quick whisk will make it soft, smooth and as beautiful as new.
SWISS MERINGUE BUTTERCREAM
From Country Living magazing. This looks like a beautifully glossy and light buttercream. I haven't tried this yet, but wanted to put this here for safe keeping.
Provided by C. Taylor
Categories Dessert
Time 20m
Yield 3 cups of frosting
Number Of Ingredients 4
Steps:
- Continuously whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F).
- Remove from heat and beat with a mixer on high speed. The mixture should then become cool and glossy and triple in volume.
- Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time.
- Add the vanilla and beat until fluffy.
Nutrition Facts : Calories 1368.2, Fat 122.8, SaturatedFat 77.7, Cholesterol 325.4, Sodium 84, Carbohydrate 67.2, Sugar 67.2, Protein 5.7
SWISS MERINGUE BUTTERCREAM
To make coconut buttercream for the filling, beat in 1 cup shredded unsweetened coconut with the vanilla in step 3. If your mixer bowl is large enough, you can double this recipe. This recipe comes from Martha Stewart M-m-m good!!
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 9 1/2 cups
Number Of Ingredients 5
Steps:
- Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer.
- Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
- Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and coconut if making buttercream for filling. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.
Nutrition Facts : Calories 1067.2, Fat 93, SaturatedFat 62.8, Cholesterol 205.5, Sodium 77.1, Carbohydrate 58.7, Fiber 3.9, Sugar 54.8, Protein 6.2
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