Recipe of Quick Swiss Meringue Butter Icing for cupcake and cake

Swiss Meringue Butter Icing for cupcake and cake. But Swiss meringue buttercream is better, and this recipe will take your layer cakes and cupcakes to pro-level heights. Granted, icing or frosting (the sticky-sweet bomb of powdered sugar, soft butter, and vanilla) is the best, and arguably only, way to top a cupcake. Light and fluffy, Swiss meringue buttercream is perfect for icing cakes and using between cake layers.

Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add the flour mixer and milk alternately. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water.

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, swiss meringue butter icing for cupcake and cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

But Swiss meringue buttercream is better, and this recipe will take your layer cakes and cupcakes to pro-level heights. Granted, icing or frosting (the sticky-sweet bomb of powdered sugar, soft butter, and vanilla) is the best, and arguably only, way to top a cupcake. Light and fluffy, Swiss meringue buttercream is perfect for icing cakes and using between cake layers.

Swiss Meringue Butter Icing for cupcake and cake is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Swiss Meringue Butter Icing for cupcake and cake is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have swiss meringue butter icing for cupcake and cake using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Swiss Meringue Butter Icing for cupcake and cake:

1. Prepare 2 cups of sugar.
2. Prepare 1 cup of egg white.
3. Take 2 tsp of pure Vanilla.
4. Take 2 Stick of salted / unsalted butter room temperature, cut into smal.
5. Prepare 11/2 stick of crisco non vegetable(cut into small cubes).
6. Take 2 2/3 cup of icing sugar.

Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). When it comes to topping off layer cakes, many of us rely on a classic American buttercream frosting. This frosting is made up of butter, confectioners' sugar and milk and it's a cinch to make. But there are so many delicious frostings out there that it's worth branching out—particularly for a rich Swiss meringue buttercream.

Steps to make Swiss Meringue Butter Icing for cupcake and cake:

1. Bring a boil water into the pot. Place mixing bowl on top the pot that contains egg white, sugar, vanilla. Whisk constantly until reaching 140 -160 C. Then turn of the heat..
2. Beat white egg liquid until cool and stiff. Place ice cube, or something cool from the freezer under the bowl while you beat it. Its the purpose to make faster way to get cool of white egg..
3. When egg white cool down and stiff, turn off mechine, and scrap down all the acces..
4. Start again mixing with medium speed and beat butter one by one. Continue with crisco. Once butter and crisco done, increase high speed the mechine about 2 mnt..
5. Last step, pour icing sugar into the butter. Cover the bowl using kitchen cloth, so it will not spread all over. Start mixing with low speed. After 30 sec continue increace speed around 2 mnt. And ready to decorate..

Swiss Meringue Buttercream is a frosting made by combining granulated sugar and egg whites, warming them together over a water bath, then whipping them until stiff. The result is an incredibly airy yet decadent topping used for cakes, cupcakes, macarons and so much more! The Swiss meringue buttercream is a classic frosting that, unlike the American buttercream, actually tastes good. It is of course, mostly due to the incredible amounts of butter, but it can also be easily modified with different flavors. Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting.

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