Indulge in the culinary delight of Swiss meringue buttercream, an ethereal and luscious frosting that perfectly complements the delicate texture of French almond macarons. This delectable buttercream is crafted with meticulous precision, using the art of sugar cookery to achieve a smooth, glossy, and velvety texture that will elevate your baking creations to new heights.
Discover the secrets of creating this classic frosting with our comprehensive guide, which includes three variations to suit your taste preferences. Master the basic Swiss meringue buttercream recipe, a versatile base that can be customized with a variety of flavors and colors. Explore the rich, nutty flavor of hazelnut Swiss meringue buttercream, or add a touch of citrusy zest with lemon Swiss meringue buttercream. Each variation offers a unique flavor profile that will tantalize your taste buds and leave you craving more.
Embark on a culinary journey as we unveil the secrets of crafting the perfect Swiss meringue buttercream. Learn the art of sugar cookery and achieve the precise consistency needed for a flawless frosting. Discover the techniques for whipping egg whites and sugar to create a stable and fluffy meringue, and witness the transformation as butter is gradually incorporated to create a smooth and creamy texture.
With our expert guidance, you'll master the art of Swiss meringue buttercream and elevate your baking skills to new heights. Prepare to impress your friends and family with stunning macarons adorned with this exquisite frosting, or use it to decorate cakes, cupcakes, and other delectable treats.
3:2:1 SWISS MERINGUE BUTTERCREAM
The Best Swiss Meringue Buttercream using the handy 3:2:1 ratio of butter, sugar and eggs. Servings: Enough to fill 4 dozen regular macarons. Double recipe to frost a round 6 inch cake.
Provided by Mimi
Time 40m
Number Of Ingredients 6
Steps:
- Set butter out at room temperature.
- Bring a small pot of water to a boil.
- Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe.
- Gently whisk the whites & sugar mix over the boiling water, do not let the bowl touch the hot water.
- Pay attention to whisking the mixture when it starts getting hot, you don't want to cook the eggs.
- Whisk the mixture until the temperature reaches 160F*
- Whip the mixture in a counter mixer with the balloon whisk attached. Whip on low to start, then increase to medium.
- Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer. Change the whisk attachment to the paddle attachment.
- Add butter a little bit at a time while beating with the paddle attachment on medium speed.
- The mixture might look curdled or separated for a while but keep mixing. It will all come together.
- Add any extract, flavorings, salt or food coloring if desired. Whip until incorporated.
- Using a flexible spatula, fold out excess air in the frosting so that it can be piped or spread smoothly.
- Use immediately to frost or fill cakes, cupcakes, macarons or other desserts. Refer to post on how to store and freeze extra buttercream.
Nutrition Facts : Calories 1947 calories, Carbohydrate 131 grams carbohydrates, Cholesterol 419 milligrams cholesterol, Fat 158 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 100 grams saturated fat, ServingSize 1 grams, Sodium 1363 milligrams sodium, Sugar 131 grams sugar, TransFat 6 grams trans fat, UnsaturatedFat 47 grams unsaturated fat
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 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.
ALMOND MACAROONS WITH SWISS MERINGUE BUTTERCREAM
Categories Food Processor Mixer Egg Nut Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 sandwich macaroons
Number Of Ingredients 16
Steps:
- Make macaroons:
- Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Line 2 large baking sheets with parchment paper.
- Finely grind almonds with confectioners sugar in a food processor.
- Beat whites with salt in mixer at medium-high speed until they just hold soft peaks.
- Reduce speed to medium, then add granulated sugar, a little at a time, beating, and continue to beat until whites just hold stiff, glossy peaks. Fold almond mixture in 2 batches into whites until just combined, then fold in vanilla and almond extracts. Transfer meringue to pastry bag and pipe 16 (1 1/2-inch-wide) mounds 1 inch apart on each lined baking sheet (32 total). Smooth tops of mounds with a wet fingertip.
- Bake, switching position of sheets halfway through baking, until macaroons are puffed and tops appear dry, 15 to 17 minutes. (Macaroons should be crisp on the outside and chewy on the inside.) Slide parchment with macaroons onto racks and cool 10 minutes, then peel macaroons from parchment, transferring to a rack to cool completely, about 15 minutes.
- Make buttercream:
- Vigorously whisk together whites, sugar, and salt in cleaned mixer bowl set over a 4-quart pot of barely simmering water until sugar is dissolved and mixture is warm. Put bowl in mixer and beat with cleaned whisk attachment at medium-high speed until whites hold stiff, glossy peaks. Continue to beat, scraping down side of bowl with a rubber spatula, until meringue is completely cool to the touch, about 5 minutes.
- With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If buttercream looks soupy after some butter is added, meringue is still too warm. If so, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before beating in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added but will come back together by the time beating is finished.) Add vanilla and almond extracts and beat 1 minute more.
- Assemble cookies:
- Transfer buttercream to cleaned pastry bag and pipe about 1 tablespoon onto flat sides of 16 macaroons, then top with remaining 16 macaroons.
JOHN'S ALMOND SWISS MERINGUE BUTTERCREAM
John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for Martha's birthday cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.
- In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites and sugar. Whisk constantly until the sugar has dissolved and mixture is very warm to the touch, 3 to 5 minutes.
- Attach the bowl to the electric mixer fitted with the whisk attachment; beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 5 minutes. Add almond extract and continue beating until incorporated. Switch to the paddle attachment. With the mixer on medium-high speed, quickly add butter, a few tablespoons at a time, beating until mixture is smooth and has increased in volume. (If the frosting appears to separate after all the butter has been added, continue beating until smooth again.), Reduce speed to low, and continue beating for 2 minutes to eliminate any air bubbles.
Tips:
- Make sure the egg whites are at room temperature before beginning. This will help them whip up more easily.
- Use a clean bowl and whisk when whipping the egg whites. Any grease or residue can prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as they begin to foam. This will help to prevent the egg whites from becoming grainy.
- Continue whipping the egg whites until they reach stiff peaks. This means that when you lift the whisk out of the egg whites, the peaks will stand up straight and not fall over.
- Once the egg whites have reached stiff peaks, slowly add the sugar one tablespoon at a time, while continuing to whip. This will help to prevent the meringue from becoming grainy.
- Continue whipping the meringue until it is thick and glossy and holds stiff peaks.
- When adding the butter to the meringue, do it one tablespoon at a time, while continuing to whip. This will help to prevent the buttercream from curdling.
- Continue whipping the buttercream until it is light and fluffy.
- If the buttercream is too thick, add a little bit of milk or cream until it reaches the desired consistency.
- If the buttercream is too thin, add a little bit of powdered sugar until it reaches the desired consistency.
- Use the buttercream immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Swiss meringue buttercream is a delicious and 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 also very stable, which makes it a good choice for decorating cakes that will be transported or stored for a while. With a little practice, you can easily make Swiss meringue buttercream at home.
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