Swiss Meringue Butter Recipe – NatashasKitchen.com

Swiss meringue butter tastes better than it does American butter. When you try it, you will want to use it on all your cakes, cupcakes:, cookies, everything. It is silky, the pipes are beautiful, it is stable. Watch the easy video tutorial կլին you will be a professional in a short time.

Swiss meringue butter cream Video:

Swiss meringue butter (SMBC) is my favorite in meringue frosting because it is not too sweet or difficult to make և this method pasteurizes egg whites in the process. Wow! It’s simple enough to use for everyday baking, but the taste is a special occasion that deserves frostbite (scroll down to see the fun design of my niece’s nephew puppy-themed birthday party). This ice cream makes me think about wedding cakes every time I make them.

Swiss meringue butter can be stored overnight at room temperature without drying or crusting, as American butter does. You can completely assemble your cake ahead of time without taking up space in the fridge և it will look just as good և the next day. It is also suitable for refrigeration (see instructions below).

Chef’s advice for Swiss meringue butter

The butter should soften at room temperature for about 1 hour (more or less depending on room temperature). You want it to be a little cold to the touch, not too soft or too hot. If it becomes too soft, refrigerate for 10 minutes.

How to make Swiss meringue butter

1. Add about 1 inch of water to a medium saucepan and cook.

2. Wash thoroughly և Dry in a stainless steel mixing bowl standing mixer** (you do not want fat-touching meringue). Add 7 egg whites և 2 cups sugar և whisk. Place the mixer bowl on the pot with barely boiling water, creating a seal on the pan (the bowl should be on steam, not touching the water). Stir constantly until the sugar / egg white mixture reaches 160˚F (takes about 3 minutes). The sugar must be completely dissolved (you should not feel any sugar grains when rubbing the mixture between the fingers), և the mixture will feel. hot to touch

Two photos of a mixer with a mixture of Swiss meringue butter
Two photos, one of which cooks the mixture on a steam bath, և one feels the mixture with your fingers

3. Wipe the water from the bottom of the mixer bowl տեղափոխ move the container to yours standing mixer is installed with an attachment. Beat on medium-high speed until solid shiny peaks form (about 15-20 minutes), և the bottom of the bowl is completely at room temperature և not hot (it is possible that if the meringue is hot, it will melt the butter).

Beat with meringue on top

3. As soon as the dish is at room temperature, switch to the shovel attachment, lower to medium speed և add the butter 1 tbsp each, adding as fast as it can be absorbed by the meringue. When all the butter is full, grate it in a bowl, continue to beat until the butter is thick (3 minutes on high speed). If it looks like a ball or liquid, keep whisking until smooth.

Two photos of Swiss meringue butter in a mixing bowl
A bowl of Swiss meringue butter

4. Add 2 tbsp vanilla extract և 1/4 teaspoon salt, then mix on medium heat until combined (about 1 minute).

Two photos of vanilla extract added to a mixing bowl with Swiss meringue butter

PS In the end, the small amount of salt gives this frost an incredible depth of flavor.

Swiss Meringue Buttercream will be your most useful cream.  Swiss meringue cream is silky և goes beautifully on cakes և cakes |  natashaskitchen.com:

General questions:

Why does my mermaid not reach the top?

In order for the egg white to become shiny, to reach solid peaks, you can make sure that the bowl ձեր attachments in your mixer are free of oil, egg yolk or water. You need to start with thoroughly clean, dry tools.

Why my Swiss meringue butter soup?

This is usually due to the mixture being too hot or too much butter until the meringue is completely frozen. Fortunately, this is easy to fix. Put the bowl in the refrigerator for 15-20 minutes, then continue to mix until the frost thickens.

Can I have a hand mixer

It is good to use a High speed electric hand mixer, but it may take 5-10 minutes longer than the total mixing time. Also, the glass bowl will work, but the meringue may take longer to stir / cool, as the glass retains heat longer.

Why is my frost granular?

Avoid using coarse sugar. Granulated sugar works best here. Also, be sure to heat your mixture in a water bath until it cools down to 160 ° F.

Stable smbc frostbite on tubular vanilla cake

Make-Ahead:

  • Room temperature – Swiss meringue butter is resistant to frostbite, which means that it is well covered at room temperature for 1-2 days in low humidity.
  • Refrigerator – Cover and refrigerate for up to 5 days. Bring to room temperature before stirring again.
  • Freezing – SMBC can be frozen for up to 3 months. Transfer to a refrigerated zipper bag, squeeze out excess air, and keep flat to thaw faster. Melt at room temperature, then stir again for a few minutes to lighten.

Additional freezing recipes

We did not find any store-bought frost that was even close to home. If you love homemade ice cream as much as we do, you will definitely find some new favorite ice cream recipes on this list.

Swiss meringue butter recipe

Preparation time. 25: minute

Cooking time. 5: minute

Total time: 30: minute

Swiss Meringue Buttercream will be your most useful cream.  Swiss meringue cream is silky և goes beautifully on cakes և cakes |  natashaskitchen.com:

Swiss meringue butter is much better in taste and texture than American butter. When you try it, you will want to use it on all your cakes, muffins, cookies և everything. It is silk, the pipes are beautiful, it is very stable.

Author: Natasha Kravchuk

Skill level.

Easy / Medium

The cost of making.

$ 6- $ 8:

Keyword:

Swiss meringue butter

Kitchen:

American:

Course:

dessert

Services: 24: (Makes 5 cups) Frosts 9 inch cake or 24 cupcakes

  • 7:
    large egg whites, (7 ounces)
  • 2:
    cups
    sugar
  • 1 1/2:
    cups
    unsalted butter, softened, (3 sticks) *
  • 2:
    ճ.գ:
    vanilla extract
  • 1/4:
    ճ.գ:
    fine sea salt
  1. Add at least 1 inch of water to a medium saucepan and cook.

  2. Thoroughly wash and dry the stainless steel mixer bowl standing mixer (You do not want the cream to touch the meringue). Add 7 egg whites և 2 cups sugar և mix together. Put the mixer bowl large boiler from barely boiling water, which closes on the boiler (the pot should be on steam, do not touch the water). Stir constantly until the mixture reaches 160˚F (takes about 3 minutes). The sugar should dissolve completely (you should not feel any sugar when rubbing the mixture between your fingertips). The mixture is hot to the touch.

  3. Squeeze the water out of the mixer bowl տեղափոխ into the mixer with the mixer attachment. Beat at medium speed until firm glossy peaks form (about 15-20 minutes), և the bottom of the bowl is completely at room temperature և not hot (it is possible: hot meringue will melt the butter).

  4. As soon as the dish is at room temperature, switch to the shovel attachment, reduce the average speed և add 1 tbsp of butter, adding as fast as it is absorbed by the meringue. When all the butter is full, grate it in a bowl, continue to beat until it reaches a thick thickness (3 minutes on high speed). If it looks like a lump or liquid, keep whisking until smooth or thick.

  5. Add 2 teaspoons of vanilla extract և 1/4 teaspoon of salt և mix on medium heat until covered (about 1 minute).

* Butter should soften at room temperature for about 1 hour (more or less depending on room temperature). It should be slightly cold to the touch, not too soft or hot. If it is very soft, keep it in the refrigerator for 10 minutes.

Troubleshooting. If your frostbite looks like soup or does not thicken properly, it is usually due to the meringue or butter being too hot. See the “General Issues” section above for troubleshooting.

And here are the puppy cupcakes I made with this Swiss butter cream for my niece and nephew’s birthday party. The kids LOVED them !! Here it is vanilla cupcakes base that I used for this. I used a mini M & M’s on the eyes, a Hershey chocolate drop on the nose, then a rolling pin, my hands on the ears, and the tongue on a similar pink horse candy (similar to an air candy).

Swiss meringue cream will be your cream.  Swiss meringue butter is silky, beautifully covered on cakes and cakes |  natashaskitchen.com:

If you’re preparing for this frostbite, let me know what you think of it in the comments below.

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