Easiest Way to Make Homemade Swiss Meringue Buttercream

Swiss Meringue Buttercream. This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.

Swiss meringue buttercream is a glorious thing to behold. Ah, look at that silky texture. Look at how it holds its shape.

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, swiss meringue buttercream. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.

Swiss Meringue Buttercream is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Swiss Meringue Buttercream is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have swiss meringue buttercream using 6 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Swiss Meringue Buttercream:

1. Make ready 6 each of Egg whites.
2. Prepare 12 oz of Granulated sugar.
3. Prepare 8 oz of Powdered sugar.
4. Get 6 oz of Shortening.
5. Make ready 1 lb of Butter.
6. Prepare 1 tbsp of Vanilla extract.

Swiss meringue buttercream doesn't discriminate—it's a favorite among all, whether you're on Team Cake or Team Frosting. Swiss meringue buttercream is a butter-based icing that starts by heating and whisking egg whites, sugar and cream of tartar together. The mix is then whipped and whipped until it cools. After that butter is added a bit at a time until a super-rich buttery frosting has formed.

Instructions to make Swiss Meringue Buttercream:

1. Construct double boiler. Add in egg whites and sugar. Stir until sugar is dissolved, mixture should be around 105° F..

Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla. Turn off mixer, add powdered sugar, and. Swiss meringue buttercream is better in flavor and texture than American buttercream.

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