Easy Swiss Meringue Buttercream Recipe

Perfect Swiss Meringue Buttercream Sally's Baking Addiction

WEBFeb 1, 2020 · Save the yolks for another recipe. Cook the egg whites & sugar: Whisk sugar & egg whites together, then set the bowl …

Rating: 4.7/5(417)
1. Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
2. If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
3. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
4. No need to let it cool down to start this next step– it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)

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Easy Swiss Meringue Buttercream: Detailed Recipe and …

WEBApr 2, 2020 · This can prevent your buttercream from becoming soupy in the next step. Mix in 2 cups of unsalted butter at a medium speed, 1 …

1. In a medium sized pot, add about 1 inch of water bring to a simmer.
2. Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue.
3. Add the egg whites and granulated sugar into your clean mixing bowl.
4. Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.

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Swiss Meringue Buttercream (Perfect Every Time)

WEBOct 3, 2021 · Heat egg whites and sugar: Add egg whites and sugar into your mixing bowl and whisk by hand just to combine. Place your bowl on …

Rating: 4.7/5(3)

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