Swiss Meringue Buttercream Food

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SWISS MERINGUE BUTTERCREAM



Swiss Meringue Buttercream image

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

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

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



Swiss Meringue Buttercream image

Provided by Ron Ben-Israel

Categories     dessert

Time 30m

Yield about 2 quarts buttercream

Number Of Ingredients 4

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

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



Swiss Meringue Buttercream image

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

Ingredients
12 oz (336 g) egg whites (10 large egg whites or about 1 1/2 cups)
3 cups (680 g) granulated sugar
3 lbs (1.36 kg) unsalted butter, room temperature
2 Tbsp lemon extract, almond extract, orange extract, or pure vanilla extract or up to 3 fl oz (90 ml) light rum, framboise, pear William, or kirsch

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 MERINGUE BUTTERCREAM



Swiss Meringue Buttercream image

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

1 teaspoon lemon juice, or as needed
4 cups white sugar
2 cups egg whites
5 cups unsalted butter, cut into cubes
2 tablespoons pure vanilla extract
¼ teaspoon salt

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 MERINGUE BUTTERCREAM



Swiss Meringue Buttercream image

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

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

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.

EASY SWISS MERINGUE BUTTERCREAM



Easy Swiss Meringue Buttercream image

This buttercream is light and fluffy and good for those who don't like a sickeningly sweet American buttercream. Make sure you use real egg whites and not pasteurized egg whites (such as Egg Beaters®). They are heat processed and will not whip into a meringue.

Provided by Tanya Rosario

Categories     Desserts     Frostings and Icings     Buttercream

Time 30m

Yield 48

Number Of Ingredients 8

⅓ cup white sugar
2 tablespoons water
2 large egg whites, at room temperature
¼ teaspoon cream of tartar
2 tablespoons white sugar
2 cups unsalted butter, at room temperature
¾ cup confectioners' sugar
1 teaspoon almond extract

Steps:

  • Heat 1/3 cup sugar and water over medium heat until sugar is dissolved and syrup just starts to bubble. Remove from heat.
  • Pour egg whites into a stand mixer fitted with the whisk attachment. Beat until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tablespoons sugar. Increase speed to high and beat until stiff peaks form.
  • While the egg whites are beating, return the syrup to high heat. Cook until an instant-read thermometer inserted into the syrup reads 248 degrees F (120 degrees C). Pour syrup carefully into the stiff egg whites, with the mixer running on low. Increase speed and beat until meringue is thick and shiny and the bowl is cool to the touch.
  • Beat butter and confectioners' sugar in a separate bowl until smooth. Beat in meringue until thoroughly mixed. Add almond extract.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 3.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 3.4 mg, Sugar 3.8 g

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