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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MD RajibMia
[email protected]I wish there were more pictures in the recipe.
Mamata Kushwaha
[email protected]This recipe is a keeper! I'll definitely be making it again.
Sheikh Rasel Clam
[email protected]I made this buttercream for my daughter's birthday cake and it was a huge success. Everyone loved it!
chomok hasan
[email protected]This buttercream is a bit too rich for me.
Nzube Chukwu
[email protected]I've tried this recipe several times and it's always perfect. Thanks for sharing!
Lomi Shet
[email protected]OMG, this buttercream is heavenly!
Tonderai Chinoginya
[email protected]I'm not sure what I did wrong, but my buttercream turned out grainy. :(
Ayham Abed
[email protected]This buttercream is so easy to make, even a beginner can do it.
nichole kennedy
[email protected]I've been making this buttercream for years and it's always a hit. It's the perfect frosting for any occasion.
Ofentse Malothane
[email protected]This buttercream is a bit too sweet for my taste.
Raynah Faatoalia
[email protected]I love that this buttercream is made with all-natural ingredients.
Rai Faizul Hassan
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The end result is a light and fluffy buttercream that's perfect for frosting cakes and cupcakes.
Logan Richards
[email protected]I made this buttercream for the first time last week and it was a total disaster. The consistency was all wrong and it didn't taste very good.
Zaid Shah
[email protected]This buttercream is delicious! I love the way it melts in your mouth.
Rj ripon Sikder
[email protected]I've tried many Swiss meringue buttercream recipes, but this one is by far my favorite. It's easy to make and always turns out perfect.
Subhan ali Ursani
[email protected]This Swiss meringue buttercream is the BEST! It's so smooth and creamy, and it holds its shape perfectly. I used it to frost a chocolate cake, and it was a huge hit with my family and friends.