Meringue Frosting Recipe For Cake

Easy Meringue Frosting Recipe Buns In My Oven

WEBApr 19, 2013 · Bring 1 cup plus 2 tablespoons of the sugar, the corn syrup, and the water to a boil, stirring constantly. Wash down sides of the pan …

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1. Bring 1 cup plus 2 tablespoons of the sugar, the corn syrup, and the water to a boil, stirring constantly. Wash down sides of the pan with a wet pastry brush.
2. Stop stirring and cook the sugar syrup until it reaches 230 degrees.
3. While the sugar syrup is cooking, beat the egg whites with a mixer until you have soft peaks. Beat in the remaining 2 tablespoons of sugar.
4. Add the sugar syrup in a slow, steady stream down the side of the mixing bowl. Beat on high speed until thick, fluffy, and cooled, around 7 minutes.

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Perfect Swiss Meringue Buttercream Sally's Baking …

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

Rating: 5/5(415)
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 Vanilla Swiss Meringue Buttercream Frosting

WEBJun 4, 2015 · Place egg whites and granulated sugar in a mixing heatproof bowl over a saucepan containing simmering water. Cook in a double …

1. Pour the egg whites and sugar into the bowl of your stand mixer and place it on a saucepan filled with a little water to heat the mixture in a bain-marie.
2. On a medium heat, while stirring with a whisk, control the temperature with a cooking thermometer the white + sugar mixture which must reach 131°F/55°C.
3. Once the temperature is reached, put the bowl back on its base and with the whisk, run your robot at full speed for about 10-15 minutes.
4. The meringue will go up and whiten, it will be ready when it is white, firm and cool.

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