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.
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Anita Aryal
[email protected]This buttercream is not worth the effort. It's not as good as store-bought buttercream.
Muhammad Emmad Khan
[email protected]This buttercream is too expensive to make. I can find cheaper alternatives at the store.
corinth wilson
[email protected]I followed the recipe exactly but my buttercream turned out grainy. I'm not sure what went wrong.
Tlhokomelo Hope
[email protected]I had some trouble getting the buttercream to the right consistency. It was either too thick or too thin.
Raul Saavedra
[email protected]This buttercream is a bit too sweet for my taste. I prefer a less sweet buttercream.
Amara Orji
[email protected]I'm a professional baker and I use this Swiss meringue buttercream recipe all the time. It's my go-to buttercream for cakes, cupcakes, and other desserts.
Sohaib Khattak
[email protected]This buttercream is perfect for beginners. It's easy to make and it doesn't require any special equipment.
md jolil
[email protected]I've tried several Swiss meringue buttercream recipes and this one is my favorite. It's so easy to make and it always turns out perfect.
Joy Biira
[email protected]This buttercream is a bit expensive to make, but it's worth the splurge for special occasions. It's so delicious and it makes my desserts look and taste amazing.
Hasnain Solangi
[email protected]I love how versatile this buttercream is. I've used it to frost cakes, cupcakes, and even cookies. It always turns out perfect.
Redoy Khan
[email protected]This buttercream is a bit time-consuming to make, but it's definitely worth the effort. It's so smooth and creamy, and it makes my cakes and cupcakes look and taste amazing.
Neysi Saavedra
[email protected]I followed the recipe exactly and my buttercream turned out perfectly. It was so smooth and creamy, and it held its shape perfectly.
Wilkenson Mompremier
[email protected]This is the creamiest, most delicious Swiss meringue buttercream I've ever tasted. It's perfect for frosting cakes and cupcakes, or even just eating by itself.
dennis fillbrandt
[email protected]I love the flavor of this buttercream. It's not too sweet, and it has a hint of vanilla that really makes it special.
Gerlee Chuluunhuu
[email protected]This buttercream is perfect for decorating cakes and cupcakes. It's so smooth and creamy, and it holds its shape really well.
Jessica Mofokeng
[email protected]I was hesitant to try this recipe because I've never made Swiss meringue buttercream before, but I'm so glad I did! It was so easy to make and it turned out so well.
Sano Jan
[email protected]I've tried a lot of different Swiss meringue buttercream recipes, but this one is by far the best. It's so easy to make and it always turns out perfect.
Bipin King
[email protected]This Swiss meringue buttercream is the best I've ever had! It's so smooth and creamy, and it holds its shape perfectly.