SWISS BUTTERCREAM
Steps:
- Place a pot of water on the stove and bring to a simmer. Weigh your egg whites and sugar into your mixer bowl. Place your mixer bowl over the simmering water and whisk frequently until all of the sugar dissolves and the mixtures lightens in color. The mixture will be about 160 degrees F and you should feel no graininess when you dip your finger into the mixture and rub your fingers together.
- Remove the mixer bowl from the heat and place on the mixer fitted with the whisk attachment. Beat the meringue on high speed until the mixer bowl feels cool to the touch. This can take 10 to 15 minutes. The mixture will be very white and glossy and will have tripled in volume.
- Once the meringue is cool, turn the mixer to medium speed and begin adding the butter in chunks, allowing a few seconds for each addition to be incorporated. The meringue will look a bit deflated but just continue adding the butter and beating until all of the butter has been added. Continue beating the buttercream until it looks fluffy and creamy. Add the salt and vanilla and beat for 2 more minutes.
- The buttercream can be covered and kept at room temperature overnight.
SWISS MERINGUE BUTTERCREAM
Provided by Ron Ben-Israel
Categories dessert
Time 30m
Yield about 2 quarts buttercream
Number Of Ingredients 4
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.
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.
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
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
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.
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
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
SWISS BUTTERCREAM
Steps:
- Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on an instant-read thermometer, and sugar is dissolved. Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SWISS BUTTERCREAM
Steps:
- Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
- Add the sugar, lemon juice, salt and egg whites to the mixing bowl, and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
- Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the optional flavoring while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
- Chocolate:
- Remove the buttercream from the stand mixer into a large bowl and, in three batches, fold in 6 ounces melted and cooled bittersweet chocolate.
- Citrus:
- Stir in the zest of half a lemon or orange.
- Boozy:
- Stir in 2 tablespoons coffee-flavored liqueur and 1 tablespoon vodka.
SWISS MERINGUE BUTTERCREAM
This classic buttercream icing is light, delicious, and buttery. It's not the best icing to choose in warm weather.
Provided by Toba Garrett
Categories Egg Dessert Quick & Easy Wedding
Number Of Ingredients 5
Steps:
- 1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).
- 2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)
- 3. On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs or 680 g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.
- 4. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
- 5. Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
- Note: In hot weather, use 2 lbs 10 ounces (1.19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening. Hi-ratio shortening is emulsified and contains water.
- Storage: Store the icing in an airtight container and freeze for up to 3 months.
- Yield: 2 1/2 quarts (2.37 L)
SWISS BUTTERCREAM
Swiss Buttercream is a little more time consuming to make than many of the other icings in this book because it requires a few more steps, but it is still quite simple. The slight sheen and smooth texture make it a beautiful icing to use for more formal cakes, and a bubbly, dry champagne pairs well with this icing, making it just the thing for celebratory occasions. While useful, a candy thermometer is not required. When you are heating the egg whites, just make sure that the sugar has dissolved entirely and the mixture feels hot to the touch before you whip the egg whites to a meringue. For best results in rebeating cold Swiss Buttercream, take about one-quarter of the icing and microwave it for 1 minute, until melted. Pour the melted icing over the cold icing, then beat it in a standing mixer fitted with a paddle attachment at high speed until it is smooth and fluffy, 3 to 5 minutes.
Yield makes enough for one 3-layer 8-inch cake one 2-layer 9-inch cake, or about 3 dozen cupcakes
Number Of Ingredients 3
Steps:
- Whisk the egg whites and sugar in the bowl of a standing mixer set over a pot of boiling water. Whisk constantly until the sugar has dissolved completely and the egg whites feel hot to the touch, or a thermometer reads 140˚F.
- Transfer the bowl to a standing mixer fitted with a whisk attachment and whip the egg whites on high speed until they have formed a meringue and the bowl has cooled to room temperature, 5 to 7 minutes.
- Remove the whisk attachment and switch to a paddle attachment on the mixer. Begin adding the butter in small amounts while the mixer is on medium-high speed. (As you are adding the butter, particularly if you add it quickly, the icing may start to look as if it's curdling. This is normal. Just finish adding the butter and continue to beat the icing until it is smooth and fluffy.)
- Once it is finished, the icing should have a smooth, shiny appearance. Flavor it as directed and use it immediately, or keep it in an airtight container in the refrigerator for up to 4 days.
- For a crisp, sharp peppermint icing, add 2 tablespoons of peppermint extract, and mix well until combined. You can use it for a marvelous seasonal treat for Christmas parties, as the pristine white icing looks almost like snow atop a chocolate cupcake and then adorned with pieces of crushed candy canes.
More about "swiss buttercream recipes"
SWISS BUTTERCREAM - KING ARTHUR BAKING
From kingarthurbaking.com
4/5 (24)Total Time 30 minsServings 5Calories 214 per serving
- In a large heatproof mixing bowl or the bowl of a stand mixer, whisk together (briefly) the sugar, egg whites, and salt., Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up), and whisk constantly until the mixture measures 161°F (71.7°C) on a digital thermometer., Remove the bowl from the heat, and beat the meringue with your mixer's whisk attachment until stiff., With the mixer running, add the butter a few tablespoons at a time.
- Make sure each portion of butter is completely incorporated before adding the next., Once half the butter is in, stop and scrape any sticky residue from the sides and bottom of the bowl.
- Whisk to combine, then finish adding the rest of the butter., Beat in the flavoring of your choice. (See "tips," below for options.), If the frosting seems soft, chill for 15 minutes before using., Store for up to one week in the refrigerator, or six months in the freezer.
SWISS MERINGUE BUTTERCREAM - THE PIONEER WOMAN
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING …
From sallysbakingaddiction.com
- Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
- If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
SWISS BUTTERCREAM ICING - THE NOT SO MODERN HOUSEWIFE
From notsomodern.com
- In the top of a double boiler, whisk egg whites and sugar until the mixture reads 140 on a digital thermometer.
- It is very important that the egg whites and sugar reach 140. For one, it will cook the egg whites and prevent anyone from getting sick. Second of all, it will melt the sugar and prevent the icing from being a grainy mess.
- Pour the egg white mixture into a mixer with a whisk attachment. Whisk on medium-high speed until soft peaks form (when the egg whites do not move when the mixer is stopped). It will also double in volume.
SWISS MERINGUE BUTTERCREAM FROSTING RECIPE - BON APPéTIT
From bonappetit.com
- Combine granulated sugar and egg whites in the bowl of a stand mixer and set over a medium saucepan filled with 1" of gently simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and an instant-read thermometer registers 115°, about 5 minutes.
- Fit bowl onto stand mixer fitted with whisk attachment and beat on medium-high speed until meringue is stiff, glossy, and dense, about 5 minutes. Turn off mixer, add powdered sugar, and mix on low speed until incorporated. Increase speed to medium-high and beat until the bowl is cool to the touch, about 2 minutes.
- With the motor running, add butter a piece at a time, incorporating fully before adding the next piece, 8–10 minutes. If mixture starts to look chunky or liquidy, just keep beating; it will come back together. Scrape down the sides of the bowl and add vanilla extract and salt. Beat until buttercream looks glossy and smooth. Scrape in vanilla seeds (discard pod) or add chocolate or espresso, depending on desired flavor. Beat until smooth.
SMALL BATCH SWISS MERINGUE BUTTERCREAM - LIFESTYLE OF A FOODIE
From lifestyleofafoodie.com
- Start by whisking the egg whites and sugar together in a heatproof mixing bowl, then place that over a medium saucepan filled with simmering water. Make sure the bowl is not touching the water. Whisk the egg whites and sugar mixture constantly until the mixture is thin, the sugar has dissolved, and the temperature has reached 160F.
- Transfer the bowl to the stand mixer and start whipping the egg white mixture on high speed right away, make sure not to let it cool before whipping. The meringue will need to reach stiff peaks and cool down to room temperature. This can take anywhere between 10-15 minutes.
- A little trick I learned in my pastry internship is to touch the outside of the mixing bowl to see if the meringue is still warm. If the bowl is still warm, keep mixing before adding the butter. This way the butter won't melt once added in.
SWISS MERINGUE BUTTERCREAM RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
- 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 pot 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).
VANILLA SWISS MERINGUE BUTTERCREAM RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- Heat 4cm water in a saucepan over a low-medium heat to a gentle simmer. Put the egg whites and sugar in the bowl of a stand mixer. Rest the bowl over the simmering water and, using a flexible spatula, mix constantly for about 10 minutes or until the sugar has dissolved and the temperature reaches 72°C on the digital probe thermometer. Be sure to keep the water just at a simmer or you risk scrambling the eggs and will have to start again.
- Once the mixture reaches 72°C, quickly remove from the heat and put the bowl back in your stand mixer, fitted with the whisk attachment. Beat on high until stiff peaks form, then reduce the speed to medium for 6-8 minutes until the outside of the bowl is no longer warm to the touch.
- Swap the whisk for the paddle and, on a low speed, begin adding the butter in 25g chunks until the mixture is smooth and fluffy (5-10 minutes; see tips). Stir in the vanilla. Set aside 650g buttercream for the limoncello and poppy seed cake.
SWISS MERINGUE BUTTERCREAM RECIPE - RECIPES BY CARINA
From recipesbycarina.com
- Add the egg whites and sugar to a heat proof bowl over a pot of simmering water. Heat while stirring with a whisk for about 5 minutes or until the sugar has dissolved. Feel the mixture between your fingers and it should be smooth.
- Pour the egg whites and sugar mixture into the bowl or your stand mixer or a large bowl if you are using a hand mixer. Beat on low speed with the whisk attachment until the mixture becomes opaque. Turn the speed up to medium high and beat for about 10 minutes or until the meringue has reached the stiff peak stand and is at room temperature.
- With the mixer on low add the butter a tablespoon at a time, waiting until it is fully incorporated before adding the next. Add in the vanilla essence and scrape down the bowl to make sure everything is evenly combined.
HOW TO MAKE VANILLA SWISS MERINGUE BUTTERCREAM FROSTING - WILTON
From blog.wilton.com
- In the top pan of a double boiler, combine egg whites, sugar and salt. Whisk constantly over simmering water until mixture reaches 160°F on an instant read thermometer, about 20 minutes.
- Transfer mixture to a stand mixer fitted with a whisk attachment. Whip until the bowl is cool to the touch and the mixture holds medium peaks.
- Switch to a paddle attachment on the mixer. Beat at medium speed while adding the butter one piece at a time, scraping bottom of the bowl as necessary. Add vanilla and beat until well combined.
SWISS MERINGUE BUTTERCREAM - QUEEN FINE FOODS
From queen.com.au
- Fill a pot with at least 4cm of water. Use a thick ring of foil to prevent bowl from touching bottom. Bring to a boil, then adjust temperature to a gentle simmer.
- Combine egg whites, sugar, salt and cream of tartar in bowl of a stand mixer. Set over simmering water, stirring and scraping constantly with a spatula, until egg whites hold steady at 80°C – approx. 10-12 minutes
- Once ready, transfer to stand mixer fitted with a whisk attachment and whip at high speed for 10 minutes, until meringue is glossy, stiff, and cool - around 32°C.
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