Swiss Buttercream Frosting Recipe Easy

The EASIEST Swiss Meringue Buttercream SugarHero

WebOct 13, 2016 · Beat on medium for 5 minutes. After 5 minutes, turn the mixer to medium-low and start adding the softened room …

Rating: 4.8/5(341)
1. Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
2. After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture. It can be used right away, or stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature and then beat it for several minutes to smooth it out and restore its texture before using it.
3. To make chocolate buttercream, chop 12 oz unsweetened chocolate, and place it in a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Once the chocolate is melted, let it cool until it is completely room temperature. Make the frosting as described, and after it is finished, add the melted and cooled chocolate. Mix on low speed until the chocolate is completely incorporated.

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Easy Swiss Buttercream Frosting Oh, The Things We'll …

WebJul 25, 2021 · Mix together the sugar and the egg whites in a double boiler or a heat safe bowl. Heat the mixture gently over hot water, stirring often …

Rating: 4.6/5(10)
1. Mix together the sugar and the egg whites in a double boiler over medium heat, stirring often and checking to see if the sugar has dissolved into the egg whites.
2. When the sugar has dissolved (After 5 minutes or so), pour the mixture into a large bowl. If you have a stand mixer, pour the mixture into the bowl of your mixer.
3. Beat the mixture with an electric beater until the mixture cools and stiff peaks form. This will take awhile (10-15 minutes), so if you have a stand mixer the process will be much easier and less frustrating.
4. Add in the vanilla and butter, little by little. Keep beating, even if the mixture looks like it starts to come apart. It may even look curdled, but keep adding in butter and beating until it all comes back together again.

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Swiss Meringue Buttercream Live Well Bake Often

WebJun 1, 2021 · Once all the butter has been added, keep mixing until the mixture is smooth and creamy. Stop the mixer, scrape down the sides of …

Rating: 5/5(1)
1. Add the egg whites, granulated sugar, and salt to a large heat-proof bowl and whisk until well combined.
2. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture registers 160°F (71°C) on a digital thermometer (the amount of time will vary so I recommend using a thermometer here).
3. Remove the bowl from the heat and transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed until stiff glossy peaks form (about 10 to 15 minutes). If the outside of the bowl is still warm to the touch at this point, allow it to cool (or transfer to the refrigerator for 10 to 15 minutes) before proceeding with the next step.
4. Switch from the whisk attachment to the paddle attachment. With the mixer on medium-high speed, add the butter 1 tablespoon at a time, making sure each tablespoon of butter is fully mixed in before adding the next tablespoon. Once all of the butter is added, continue mixing if needed until the mixture is thick, smooth, and creamy.

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Easy Swiss Buttercream Recipe Tara Teaspoon

WebJul 17, 2018 · Combine sugar and egg whites in a heatproof bowl. Set bowl over a pan of simmering water and whisk constantly. When sugar is …

Rating: 4.9/5(9)
1. Whisk together 5 large egg whites and 1¼ cups sugar in the heatproof bowl of an electric mixer, over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers--you shouldn't feel any sugar crystals.
2. Transfer bowl to the mixer stand with the whisk attachment and beat on high until mixture cools and stiff peaks form, 10 to 12 min.
3. Reduce speed to medium-high and add 1 tsp vanilla extract and 4 sticks unsalted, softened butter a little at a time. (Buttercream may curdle but will become smooth as you continue to beat it.)
4. Use within a few hours or refrigerate up to a week. Before using, bring to room temperature and beat on low until smooth.

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