Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a instant dish, swiss meringue buttercream. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Swiss meringue buttercream is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Swiss meringue buttercream is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have swiss meringue buttercream using 3 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Swiss meringue buttercream:
- Prepare Egg white
- Make ready Castor sugar
- Get Unsalted butter
American style buttercream can sometimes be a bit grainy, depending on the icing sugar (confectioners sugar) used. It also develops a slight crust when it is exposed to air. This ultra-silky Swiss meringue buttercream is perfect for all of your favorite cakes and can easily be tinted for a colorful dessert display. A swiss buttercream holds really well, especially if you want to pipe it.
Steps to make Swiss meringue buttercream:
- Beat egg whites and sugar on a double boiler on a low speed till the sugar dissolves
- Remove off heat and beat on high heat till it becomes smooth and glossy and doubles in volume. To help it cool faster you can put the bowl on an ice bath.
- Put whisk on a slow speed and slowly start adding softened butter its important the butter be soft. Keep adding till the butter is fully incorporated.
- Now turn the whisk on full speed and keep beating it till it all comes together. There will be a moment when it just magically comes together wait for it. Once again if you want to hasten the process put the bowl on an ice bath.
- The buttercream cream is ready you can add any flavor or colour to it and pipe it out. It holds beautifully and tastes smooth and luxurious.
The difference between Swiss meringue buttercream and regular buttercream is that you need to make meringue from the egg whites and then work in the other ingredients. This makes Swiss meringue buttercream lighter and less sweet than regular buttercream. Though more involved than an American buttercream, Swiss meringue buttercream (SMBC) is the easiest of the meringue buttercreams. It involves cooking eggs and sugar over a double boiler, whipping them into a meringue, then adding butter and flavourings. Traditional Swiss Meringue involves heating egg whites, then lots and lots of whipping.
So that’s going to wrap it up for this Authentic food swiss meringue buttercream recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember 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!
