dearJulius.com

Swiss Meringue Butter Cream


This is not a difficult recipe, but it is important to follow some simple guidelines to ensure that your icing is successful and has the right texture.

  • Make sure you separate your eggs stringently so that there is no yolk in the whites. Even a teeny tiny bit will impede the process pf whipping your whites. It is best to crack your eggs over a glass and then transfer the uncontaminated white to another bowl so breaking a yolk will only wreck one egg, not the whole batch.
  • Use cold eggs to separate and room temperature egg white to whip.
  • Store your butter cream at room temperature until you use it because it will harden in the fridge. If you do have to store it in the fridge or freezer, let it come back to room temperature and then bet it back to the right texture.
  • Use your beaters and mixer on lower speeds because whipping it faster can create curdled looking butter cream. 
[post_ads_2]
  • Make sure your utensils and bowl are completely fat free and slightly cool. If your bowl is warm, you might melt the butter before it is incorporated into the egg whites.
  • Ensure that your butter is softened but not too soft before you add it. If your butter cream looks like scrambled eggs, your butter was too cold. Keep beating and the texture should smooth out.
  • Swiss buttercream will usually come together at the end despite any pieces of butter or lumps, just keep beating. If you have the opposite problem, and your buttercream is too runny, place the bowl in the fridge for 10 minutes and then continue beating.
  • You can also freeze the butter cream for two months. Just thaw it on the counter before remixing it. 
[post_ads_2]
Ingredients
  • 7 large egg whites (225g)
  • 2 cups sugar
  • 2¼ cups unsalted butter, cut into ½-inch cubes, cool
  • 1 tablespoon pure vanilla extract
  • Pinch salt
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: Makes 7 cups
Preparation
  1. Place a medium saucepan with 2-inches of water in it over medium heat and bring the water to a simmer.
  2. Reduce the heat and place a large stainless steel bowl over the water so it continues to simmer. Add the egg whites to the bowl with the sugar and whisk until the sugar is completely dissolved, about 10 minutes. The egg and sugar mixture will be hot.
  3. Remove the egg white mixture from the simmering water and beat with a hand mixer or in a mixing bowl on medium speed until the mixture is very glossy and smooth. By this time the bowl should be room temperature.
[post_ads_2]
  1. Slowly beat in the butter, one piece at a time until all of the butter is whipped into the egg whites and the icing is smooth and fluffy.
  2. Add the vanilla extract and salt and beat on low until the vanilla is blended in, about 1 minute.
  3. You can keep the Swiss meringue butter cream in the fridge in a sealed container for up to one week. When you need to use the icing, take it out of the fridge, let it come back to room temperature and beat the icing until it is smooth. 

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0


A Part of Julius LLC
Made with in NYC by Julius Choudhury
Name

4th of July,7,Accessories,24,Anniversary Cake,11,Baby Shower Cake,29,Banana Cakes,3,Birthday Cake,112,Blueberry Cake,20,Bread,25,Brownie,20,Bundt Cake,38,Butter Cake,57,Cake Decorating,116,Caramel Cake,9,Carrot Cake,30,Ceremonial Cake,9,Cheesecakes,295,Chiffon Cake,5,Chocolate Cake,452,Christmas Cake,61,Coconut Cake,26,Coffee Cake,19,Cookies,56,Cupcake,356,Doughnuts,4,Easter,1,Easter Cake,3,Fall Cake,17,Father's Day Cake,6,Featured,3,Features,63,Fruitcake,74,Graduation Cake,2,Halloween Cake,24,Ice cream Cake,33,Icebox Cake,2,Layer Cake,106,Lemon Cake,36,Mango Cake,3,Marshmallow,4,Mother’s Day cake,11,Mousse,4,Muffins,16,Mug Cake,14,Pancake,24,Panna Cotta,3,Pastry,10,Pie,62,Plum Cake,1,Poke Cake,10,Pound Cake,66,Protein Bars,2,Pudding,10,Pumpkin Cake,62,Recipe,1089,Sheet Cake,25,Special Cake,630,Sponge Cake,16,Strawberry Cake,30,Summer Cake,5,Tarts,21,Thanksgiving Cake,25,Traditional Cake,4,Valentine's Day Cake,27,Vanilla Cake,21,Waffles,4,Wedding Cake,547,
ltr
item
Cake Magazine: Swiss Meringue Butter Cream
Swiss Meringue Butter Cream
https://1.bp.blogspot.com/-QGG47szwYmI/WpB4wyLf9tI/AAAAAAAAH6U/Cz6RSv8C0wUQDYox6suanPv0yYqVCCNlwCLcBGAs/s1600/1.jpg
https://1.bp.blogspot.com/-QGG47szwYmI/WpB4wyLf9tI/AAAAAAAAH6U/Cz6RSv8C0wUQDYox6suanPv0yYqVCCNlwCLcBGAs/s72-c/1.jpg
Cake Magazine
https://cake.dearjulius.com/2016/08/swiss-meringue-butter-cream.html
https://cake.dearjulius.com/
https://cake.dearjulius.com/
https://cake.dearjulius.com/2016/08/swiss-meringue-butter-cream.html
true
5777251755995970718
UTF-8
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share to a social network STEP 2: Click the link on your social network Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy Table of Content