SWISS MERINGUE BUTTERCREAM RECIPE
Swiss meringue buttercream is supremely better in both flavor and texture than American buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything! It is silky, pipes beautifully, and is very stable.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 30m
Number Of Ingredients 5
Steps:
- In a medium pot, add at least 1-inch of water and bring to simmer.
- Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a large saucepan of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
- Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
- Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
- Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min).
SWISS MERINGUE BUTTERCREAM RECIPE
This tutorial on how to make Swiss Meringue buttercream is the only resource you'll need to make the smoothest, silkiest frosting!
Provided by Olivia
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
- Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.
- Add flavorings as desired whip until smooth.
Nutrition Facts : Calories 817 kcal, Carbohydrate 66 g, Protein 4 g, Fat 61 g, SaturatedFat 38 g, Cholesterol 162 mg, Sodium 63 mg, Sugar 66 g, ServingSize 1 serving
SWISS MERINGUE BUTTERCREAM FOR MOTHER-HEN CAKE
Use this to make our Mother-Hen Cake.
Provided by Martha Stewart
Categories Buttercream Frosting Recipes
Number Of Ingredients 5
Steps:
- Put butter in the bowl of an electric mixer fitted with the whisk attachment. Beat until pale and fluffy, about 3 minutes. Transfer to another bowl.
- Whisk together sugar and egg whites in a heatproof mixing bowl set over a pan of simmering water. Whisk gently until sugar is dissolved, about 3 minutes.
- Transfer sugar mixture to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 10 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium- low; add butter, 2 to 3 tablespoons at a time. Mix in vanilla. Reduce speed to low; beat 3 minutes more.
- Tint 2 cups buttercream burnt-red-orange using red, orange, and brown food coloring. Tint 1/2 cup buttercream yellow-orange using yellow and orange. Leave remaining buttercream white.
SWISS MERINGUE BUTTERCREAM FOR MEYER LEMON ANNIVERSARY CAKE
Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 7 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until cool and stiff (but not dry) peaks form, about 6 minutes.
- Fit mixer with the paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Mix until frosting comes together but is still smooth and glossy, 3 to 5 minutes. Tint with food coloring; stir until smooth.
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
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.
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.)
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THE EASIEST SWISS MERINGUE BUTTERCREAM - SUGARHERO
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- Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
- After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture. It can be used right away, or stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature and then beat it for several minutes to smooth it out and restore its texture before using it.
- To make chocolate buttercream, chop 12 oz unsweetened chocolate, and place it in a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Once the chocolate is melted, let it cool until it is completely room temperature. Make the frosting as described, and after it is finished, add the melted and cooled chocolate. Mix on low speed until the chocolate is completely incorporated.
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