Best 2 French Meringue Buttercream Recipes
Indulge in a culinary journey of exquisite flavors with French Meringue Buttercream, a delightful combination of sweet and creamy textures that will tantalize your taste buds. This classic frosting is a staple in the world of baking, renowned for its versatility and ability to elevate any dessert to new heights. Dive into the world of French Meringue Buttercream and discover the secrets behind its velvety smooth consistency, perfect for frosting cakes, cupcakes, and filling pastries. Learn how to master the art of creating this delectable treat, from whipping the egg whites to infusing it with your favorite flavors. Explore variations such as Swiss Meringue Buttercream and Italian Meringue Buttercream, each with unique characteristics that cater to different preferences. Embark on a culinary adventure and unlock the secrets of French Meringue Buttercream, transforming your desserts into masterpieces that will leave a lasting impression.
Check out the recipes below so you can choose the best recipe for yourself!
FRENCH MERINGUE BUTTERCREAM
Provided by Duff Goldman
Categories dessert
Time 20m
Yield about 4 pounds of buttercream (enough to ice a 3-tier cake)
Number Of Ingredients 3
Steps:
- Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
- Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
- Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.
SWISS MERINGUE BUTTERCREAM FOR FRENCH ALMOND MACARONS
Use this recipe to make our French Almond Macarons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
- Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
- Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.
Tips:
- To make a perfect meringue buttercream, start with a clean bowl and whisk. Any grease or residue can prevent the meringue from whipping up properly.
- Use superfine sugar or powdered sugar for the meringue. This will help it dissolve quickly and smoothly.
- Beat the egg whites on high speed until they are stiff and glossy. This will take several minutes, so be patient.
- Add the sugar gradually, one tablespoon at a time. This will help prevent the meringue from becoming grainy.
- Once all the sugar has been added, continue to beat the meringue on high speed for a few more minutes until it is thick and glossy.
- When adding the butter to the meringue, do it gradually, one tablespoon at a time. This will help prevent the buttercream from curdling.
- Once all the butter has been added, beat the buttercream on medium speed until it is smooth and creamy.
- Use the buttercream immediately or store it in the refrigerator for up to 3 days.
Conclusion:
French meringue buttercream is a delicious and versatile frosting that can be used on a variety of cakes, cupcakes, and other desserts. It is relatively easy to make, but it does require a little patience. By following these tips, you can make a perfect French meringue buttercream every time. This delicious and versatile frosting can be used for various desserts, such as cakes, cupcakes, cookies, and more. Its creamy and light texture, combined with its delicate sweetness, makes it a perfect complement to any dessert. French meringue buttercream is relatively easy to make, but it does require some patience and attention to detail. With the right technique and ingredients, you can create a perfect French meringue buttercream that will elevate your desserts to the next level.
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