SWISS MERINGUE BUTTERCREAM

Satiny and shiny, airy and perfectly smooth, every bite of this stable buttercream is like a candy cloud.



Because of its great smooth surface, Swiss meringue buttercream is ideal for cupcakes or cakes, for example, rose or unsettle. You can add practically any flavor to it: purees, softened chocolate, get-up-and-go, moment espresso granules, or any tasty concentrate. 


Note: There are 3 sorts of meringue buttercream: Italian, French, and Swiss. In all techniques, meringue is whisked to begin with, then the margarine and flavorings are included. In both the Italian and Swiss strategy, the egg whites are cooked. In the French strategy, egg whites and sugar are whisked together as may be, implying that the last item incorporates crude egg. In the Italian technique, sugar and water are warmed first to make a syrup, then the syrup is gradually emptied in a constant flow into the meringue (i.e., the egg whites) while whipped. In the Swiss strategy, egg whites and sugar are warmed together until warm, then whipped. I observe the Swiss technique to be less demanding, which is the reason I utilize it. Every one of the three strategies create a slight contrast in surface, yet they are all delectable, sweet, vaporous, sparkling, and stable.

Swiss Meringue Buttercream
Yields: about 4½-5 cups, enough to frost 48 standard-size cupcakes
 
Ingredients
  • 5 large egg whites
  • 1¼ cups (250 grams/8.8 ounces) granulated sugar
  • Pinch of salt (optional)
  • 1 pound (4 sticks/450 grams) unsalted butter, softened to room temperature
  • 1-2 teaspoons pure vanilla extract
Instructions
  1. In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has completely dissolved. If you have a thermometer, the temperature should reach 150F/65C. Remove from heat.
  2. Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 10 minutes (start with low speed and gradually increase to medium-high). Make sure the bottom of the bowl isn’t warm before adding the butter, otherwise it will melt.
  3. Switch to paddle attachment. On low speed, add a few tablespoons of butter at a time, beating well after each addition until incorporated. Once all butter has been added, keep beating until very smooth. If at some point the mixture curdles, keep beating until smooth again. Add vanilla and beat on low speed until combined. At this point, you can add any additional flavor (such as extracts), then beat until smooth.
  4. Frosting can be kept in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months. Before using, bring to room temperature and whisk by hand for a few seconds until satiny and smooth.
Hakan Yerlikaya
Hakan Yerlikaya

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