SWISS MERINGUE BUTTERCREAM
This wonderfully delicious light and silky buttercream frosting is the spectacular finish your cakes and cupcakes deserve. It's truly bakery-quality. And as such, it does require more time than a traditional buttercream frosting, but like many good things-we think you'll find it's worth the wait. Besides, the Betty Crocker Kitchens pastry chef who created this recipe has written step-by-step instructions and tips to help you through every stage of the process. Here's what you should know before you dive in: First, you do actually need to cook your eggs and sugar over a pan of simmering water in a double boiler (to avoid burning) to a temperature of 160°F for food safety reasons-eggs are considered fully cooked at this temperature. Second, adding the softened butter one piece at a time, allows the egg whites-sugar mixture to combine properly, and this is what creates the silky texture that makes this recipe so irresistible. Third, it won't look like frosting until nearly the end. Seriously, it will look like soft, white meringue until the butter is fully incorporated-this might not happen until the very last piece of butter has been incorporated. Then, all of a sudden, it'll turn into frosting. So, the final thing to keep in mind, the most important thing, is: Don't panic. Just follow the recipe, and if you run into any trouble, check out the Expert Tips section below.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
- Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- Fill and frost 1 (8-inch) three-layer cake.
Nutrition Facts : Calories 320, Carbohydrate 25 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 15 g, ServingSize 5 Tablespoons, Sodium 210 mg, Sugar 25 g, TransFat 1 g
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Diatile Veronica
[email protected]This frosting is delicious, but it is a little too sweet for my taste. I would recommend using less sugar next time.
Aylin Alfaro
[email protected]This is the best Swiss meringue buttercream recipe I've ever used. It's so easy to make and it always turns out perfect. I highly recommend it!
Werner Steenkamp
[email protected]This frosting is perfect for any occasion. It's delicious, easy to make, and it looks beautiful on any dessert.
Zaki Jan
[email protected]I'm not a big fan of buttercream frosting, but this one is really good. It's not too sweet and it has a nice, light texture.
Muhammad Islam
[email protected]This frosting is so easy to make and it's absolutely delicious. I've used it on cakes, cupcakes, and even cookies. It's always a hit!
Taco Jenkins
[email protected]This frosting is amazing! It's the perfect combination of sweet and tangy. I love it on cakes and cupcakes.
Mahlatse Lucky
[email protected]This frosting is very good, but it is a bit difficult to make. I would recommend using a stand mixer to make it easier.
Basant Mogoor
[email protected]This frosting is a bit too thick for my liking. I would recommend adding more milk or cream to thin it out.
Kwesi Bentil
[email protected]This frosting is delicious, but it is a little too sweet for my taste. I would recommend using less sugar next time.
Muhammad Israr Jalal
[email protected]This is the best Swiss meringue buttercream recipe I've ever used. It's so easy to make and it always turns out perfect. I highly recommend it!
Peggy Plouffe
[email protected]I love this frosting! It's so versatile and it can be used on so many different desserts.
lily Tenorio
[email protected]This frosting is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious and it makes your desserts look extra special.
Sylvester Luhanga
[email protected]I'm not a huge fan of buttercream frosting, but this one is really good. It's not too sweet and it has a nice, creamy texture.
Tabeth Mazengela
[email protected]I made this frosting for my daughter's birthday cake and it was a huge hit. Everyone loved it!
Parbati Parbati
[email protected]This frosting is amazing! It's so light and fluffy, and it has the perfect amount of sweetness.
Jawad Afghan
[email protected]I've tried many Swiss meringue buttercream recipes, but this one is by far the best. It's so easy to make and it always turns out perfect.
Paris Darnell
[email protected]This Swiss meringue buttercream is the silkiest, smoothest, and most delicious frosting I've ever had. It's perfect for cakes, cupcakes, and other desserts.