Swiss Meringue Buttercream Recipes

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SWISS MERINGUE BUTTERCREAM

Provided by Ron Ben-Israel

Categories     dessert

Time 30m

Yield about 2 quarts buttercream

Number Of Ingredients 4



Swiss Meringue Buttercream image

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.

9 large egg whites, room temperature
1 1/2 cups sugar
1 1/2 pounds unsweetened butter (6 sticks), softened but still cool
Optional flavoring: extracts, melted chocolate, liqueurs, fruit and fruit purees, broken cookies, chopped candy, nut pastes, instant coffee

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



Swiss Meringue Buttercream image

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.

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

SWISS MERINGUE BUTTERCREAM

Use this Swiss Meringue Buttercream to make our Meringue Bouquet Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 6 cups

Number Of Ingredients 4



Swiss Meringue Buttercream image

Steps:

  • Combine sugar and egg whites in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
  • Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form.
  • Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. Whisk in vanilla. 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.

1 1/4 cups sugar
5 large egg whites
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 teaspoon pure vanilla extract

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



Swiss Meringue Buttercream image

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.

200 grams egg whites (about 6 1/2 egg whites), at room temperature
300 grams (1 1/2 cups) granulated sugar
400 grams (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, at room temperature
2 tablespoons pure vanilla extract

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



Swiss Meringue Buttercream image

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

1/2 cup egg white
1 cup sugar
2 cups unsalted butter (cold)
1 teaspoon vanilla extract

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