Best 5 Ombre Swiss Meringue Buttercream Recipes
Indulge in a delightful journey of flavors with our ombre Swiss meringue buttercream, a culinary masterpiece that elevates your desserts to new heights. This exquisite buttercream, crafted with precision and passion, offers a symphony of colors and textures that will tantalize your taste buds. With our meticulously curated recipes, you can create an enchanting ombre effect that transforms ordinary cakes, cupcakes, and other sweet treats into visually stunning creations. Prepare to embark on a culinary adventure where artistry meets deliciousness, leaving you with an unforgettable dessert experience. Explore our collection of ombre Swiss meringue buttercream recipes, each offering unique flavor combinations and decorating techniques. From classic vanilla to vibrant berry hues, our recipes cater to every palate and occasion, ensuring that your desserts become the centerpiece of any celebration.
Here are our top 5 tried and tested recipes!
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
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
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
SWISS MERINGUE BUTTERCREAM
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
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.
Tips:
- To achieve the perfect ombre effect, use a kitchen scale to accurately measure the ingredients.
- Make sure the egg whites are at room temperature before whipping them. This will help them reach their full volume and create a stable meringue.
- Whip the egg whites gradually, starting on low speed and increasing it as they begin to foam.
- Add the sugar slowly, one tablespoon at a time, while continuing to whip the egg whites. This will prevent the meringue from becoming grainy.
- Continue whipping the meringue until it reaches stiff peaks. This means that when you lift the whisk out of the bowl, the meringue should hold its shape and not fall back down.
- To make the buttercream, use unsalted butter that is at room temperature. This will help it cream together smoothly with the meringue.
- Add the buttercream to the meringue gradually, one spoonful at a time, while continuing to mix. This will help prevent the buttercream from curdling.
- Once the buttercream is smooth and creamy, divide it into different bowls and add food coloring to each bowl. Mix until the desired color is achieved.
- To assemble the ombre cake, start by placing a layer of cake on a serving platter. Spread a layer of buttercream on top of the cake, then add another layer of cake. Repeat this process until all of the cake and buttercream have been used.
- To create a smooth ombre effect, use a palette knife or offset spatula to blend the different colors of buttercream together.
Conclusion:
This ombre Swiss meringue buttercream is a delicious and visually stunning frosting that is perfect for any occasion. With its light and fluffy texture and vibrant colors, it is sure to be a hit with everyone who tries it. Whether you are a professional baker or a home cook, this recipe is easy to follow and will help you create a beautiful and delicious ombre cake that will impress your friends and family.
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