Best 4 Easy Swiss Meringue Buttercream Recipes
Indulge in the velvety delight of Swiss Meringue Buttercream, a culinary masterpiece that elevates cakes, cupcakes, and pastries to new heights. This luscious frosting combines the delicate sweetness of meringue with the rich creaminess of butter, resulting in a texture that is both ethereal and satisfyingly smooth.
This article presents a collection of meticulously crafted Swiss Meringue Buttercream recipes, each tailored to specific dietary preferences and taste profiles. Whether you seek a classic vanilla buttercream, a decadent chocolate ganache, or a vibrant fruit-infused frosting, you'll find the perfect recipe to complement your culinary creations.
Our classic Swiss Meringue Buttercream recipe serves as the foundation for all other variations. With step-by-step instructions and a detailed video tutorial, you'll master the art of creating this versatile frosting, ensuring a flawless consistency every time.
For chocolate lovers, the Chocolate Swiss Meringue Buttercream recipe offers a symphony of rich, indulgent flavors. Combining melted chocolate with the classic buttercream base, this frosting is perfect for those seeking a decadent treat.
If you prefer fruity flavors, our collection includes a variety of fruit-infused Swiss Meringue Buttercream recipes. From the tangy sweetness of Lemon Swiss Meringue Buttercream to the vibrant burst of Strawberry Swiss Meringue Buttercream, these recipes add a refreshing twist to your favorite desserts.
For those with dietary restrictions, we offer gluten-free and vegan Swiss Meringue Buttercream recipes. These variations ensure that everyone can enjoy the delightful experience of this classic frosting, regardless of their dietary choices.
With its smooth texture, rich flavor, and endless customization possibilities, Swiss Meringue Buttercream is the ultimate frosting for any occasion. Explore the recipes in this article to discover the perfect frosting to elevate your cakes, cupcakes, and pastries to new heights.
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 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.
EASY SWISS MERINGUE BUTTERCREAM
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
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
EASY MERINGUE BUTTERCREAM
Steps:
- One of the best-tasting buttercreams is also the easiest to prepare. See the end of the recipe for flavoring possibilities.
- Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot (about 140 degrees) and sugar is dissolved, about 3 to 4 minutes. Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered, for up to 5 days. Before using, bring buttercream to room temperature and beat smooth by machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor buttercream immediately before using it).
- Flavorings: Liqueur: 2 to 3 tablespoons liqueur, such as Grand Marnier or dark or light rum. Lemon: 2 to 3 tablespoons lemon juice. Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum. Raspberry: 3/4 cup thick raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries. Chocolate: 6 ounces chocolate melted with 4 tablespoons water, coffee or milk and cooled.
Tips:
- Use fresh egg whites for the best results. Older egg whites may not whip up as well.
- Make sure the egg whites and sugar are at room temperature before you start. This will help them whip up more easily.
- Whip the egg whites and sugar gradually, starting on low speed and increasing it as the mixture thickens. This will help prevent the mixture from becoming grainy.
- Continue whipping the egg whites and sugar until they reach stiff peaks. This means that the peaks of the meringue should hold their shape when you lift the whisk out of the bowl.
- Add the butter to the meringue one tablespoon at a time, beating well after each addition. This will help prevent the buttercream from curdling.
- If the buttercream does curdle, don't panic! Simply place the bowl over a saucepan of simmering water and whisk constantly until the buttercream is smooth again.
- Flavor the buttercream to your liking. You can add vanilla extract, almond extract, or any other flavoring you enjoy.
- Use the buttercream immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Swiss meringue buttercream is a delicious, versatile frosting that can be used to decorate cakes, cupcakes, and other desserts. It is made with egg whites, sugar, and butter, and it has a light and fluffy texture. Swiss meringue buttercream is relatively easy to make, but it does require some time and patience. If you follow the tips above, you will be able to make a perfect Swiss meringue buttercream that will impress your friends and family.
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