Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, swiss meringue buttercream. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Swiss Meringue Buttercream is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Swiss Meringue Buttercream is something that I’ve loved my whole life.

Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Can I flavour Swiss meringue buttercream? Once the buttercream has come together, you Can I color Swiss meringue buttercream?

To get started with this particular recipe, we must first prepare a few ingredients. You can cook swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Swiss Meringue Buttercream:

1. Get 6 large egg whites, room temperature
2. Make ready 160 grams granulated sugar
3. Take 300 grams unsalted butter, room temperature but not too soft, cut into cubes
4. Prepare 1/4 tsp vanilla extract
5. Make ready 1/4 tsp salt

This light and silky buttercream is none too sweet and beautifully stable at room temperature. Sweets frosted with Swiss meringue buttercream may be stored on the counter for a few days, or in the refrigerator. If storing in the refrigerator, bring to room temperature before serving. This ultra-silky Swiss meringue buttercream is perfect for all of your favorite cakes and can easily be tinted for a colorful dessert display.

Steps to make Swiss Meringue Buttercream:

1. Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved.
2. Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it.
3. Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly.
4. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while.
5. You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again.

If storing in the refrigerator, bring to room temperature before serving. This ultra-silky Swiss meringue buttercream is perfect for all of your favorite cakes and can easily be tinted for a colorful dessert display. This creamy frosting is silky smooth, rich in Chocolate Swiss meringue buttercream is a stable frosting that isn't overly sweet. Swiss Meringue Buttercream refers to a specific type of frosting made from egg whites, sugar, and butter. The egg whites and sugar are whisked together and heated up, then whipped into a meringue.

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