Vanilla Swiss Meringue Buttercream Recipe

Sugar Free No Cook Swiss Meringue Buttercream • …

WEBJul 2, 2018 · Turn the speed down to low. Gradually add the butter a chunk at a time until each chunk is fully incorporated. Add the vanilla and …

Rating: 4.7/5(25)
1. Add the egg whites and sweetener to the bowl of a stand mixer. Using the paddle attachment, beat on medium speed for about 10 minutes, scraping the sides as necessary.
2. Turn the speed down to low. Gradually add the butter a chunk at a time until each chunk is fully incorporated.
3. Add the vanilla and lemon juice slowly until it is mixed in. If making chocolate, add the cocoa powder slowly.
4. Turn the speed back up to medium and allow to beat for another 10 minutes. It might look curdled at first, but it should emulsify as it is beating.

Preview

See Also:

Show details

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.

Preview

See Also:

Show details

Swiss Meringue Buttercream: Everything You Need to …

WEBMar 1, 2018 · Refrigerate the meringue for 15 to 20 minutes if necessary.) Step 4: Add the butter in a tablespoon at a time, beating well after each …

1. In a large glass or metal bowl, combine the egg whites and sugar.
2. Set the bowl over a pot of barely simmering water, and stir continuously, until the sugar is completely dissolved. (Check by rubbing a small amount between your thumb and forefinger; it should be hot to the touch, and feel smooth, not gritty.)
3. Remove the bowl from the simmering water and whip on high speed until the meringue is thick, white, glossy, and can hold stiff peaks. (It should be cooled completely. There should be no hint of warmth when you place your hand on the side of the bowl. Refrigerate the meringue for 15 to 20 minutes if necessary.)
4. Add the butter in, a tablespoon at a time, beating well after each addition. (If the mixture begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.)

Preview

See Also: Buttercream RecipesShow details