Swiss Meringue Butter Icing for cupcake and cake. Swiss Meringue Buttercream Variations Blueberry (or any kind of berry) Swiss Meringue Buttercream A silky and smooth frosting for cakes, cupcakes, or cookies. This post may contain affiliate links. Swiss meringue buttercream is better in flavor and texture than American buttercream.
Create all people, cooking is indeed things which is quite soft. Besides they are indeed hobbies cooking and have ability cooking that is very good, they are also creative in processing each dish so that it becomes food delicious. But there are those who cannot be able to cook, so they must learn and see recipes that are cushy to follow.
Love Italian Meringue Buttercream but hate the faff and the danger of melting sugar?
This is the recipe for you!
It is so easy, my dog Curtis could do it!
You can make Swiss Meringue Butter Icing for cupcake and cake use 6 ingredients and 5 the steps. Here guides how you make it.
The main ingredient Swiss Meringue Butter Icing for cupcake and cake as follows:
- You need 2 cups of sugar.
- Provide 1 cup of egg white.
- Provide 2 tsp of pure Vanilla.
- Provide 2 Stick of salted / unsalted butter room temperature, cut into smal.
- You need 11/2 stick of crisco non vegetable(cut into small cubes).
- Provide 2 2/3 cup of icing sugar.
If instead, you're looking for a delicious, silky smooth frosting to top that cake or cupcake, that will work beautifully with your piping bag to make pretty, elegant designs, look no further. The Swiss meringue buttercream is a classic frosting that, unlike the American buttercream, actually tastes good. This easy Swiss meringue buttercream recipe is an absolute dream. It is creamy, smooth, not-too-sweet, and whips up light, airy, and luscious.
How to Make Swiss Meringue Butter Icing for cupcake and cake
- 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..
- 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..
- When egg white cool down and stiff, turn off mechine, and scrap down all the acces..
- 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..
- 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..
A perfect accompaniment to cakes and cupcakes! Welcome to the June Bake-Along recipe! This month we're diving into one of my absolute favorite frosting. Level: Difficult Swiss meringue buttercream is known for its silky, light and creamy texture. This is the Easiest Swiss Meringue Buttercream recipe you'll ever make!