Tuesday, July 01, 2014

Swiss Meringue Buttercream



Buttercream is like a MUST for decorating cake/ cupcakes. Especially for some people who would prefer creams more than fondant.

Allyson, a friend of mine shared this excellent Swiss Meringue Buttercream recipe with me just before the boys' birthday. This recipe is so good, as it's simple & easy to make with only 3 simple ingredients. Not only that, the buttercream is able to hold its shape very well even under our tropical weather.

Being as lazy as I am, I've simplified this recipe a little by cutting down 1-2 steps from the original recipe. You know what? It works as fine.


Step-by-Step Tutorials :
 
Cut the cold butter in cubes & set aside at room temperature for later use.


Place the egg whites & sugar in a mixing bowl & place it over a pot of simmering (not boiling) water, whisk constantly until sugar is fully dissolved, about 2-3 minutes.

Remove from the pot & place it on a stand mixer, whisk for about 5 minutes until stiff peak.

With the mixer on low, add in the butter cube 1 by 1.

Make sure they're well combined after each edition.

Whisk the mixture until they're curdled, scrap off the sides with a spatula & continue whisking until the mixture become creamy & smooth.

The buttercream is ready to be used now. You may add food coloring to it as desired.
The buttercream can be stored in the freezer for up to 3 months.




Swiss Meringue Buttercream




Ingredients :
100gm egg whites (about 3 large eggs)
135gm castor sugar
227gm unsalted butter, cubed

Directions :
  1. Cut the cold butter in cubes & set aside at room temperature for later use.
  2. Place the egg whites & sugar in a mixing bowl & place it over a pot of simmering (not boiling) water, whisk constantly until sugar is fully dissolved, about 2-3 minutes.
  3. Remove from the pot & place it on a stand mixer, whisk for about 5 minutes until stiff peak.
  4. With the mixer on low, add in the butter cube 1 by 1.
  5. Make sure they're well combined after each edition.
  6. Whisk the mixture until they're curdled, scrap off the sides with a spatula & continue whisking until the mixture become creamy & smooth.
  7. The buttercream is ready to be used now. You may add food coloring to it as desired.
  8. The buttercream can be stored in the freezer for up to 3 months.


Recipe adapted & inspired by nasilemaklover

No comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

Tuesday, July 01, 2014

Swiss Meringue Buttercream

Reactions: 


Buttercream is like a MUST for decorating cake/ cupcakes. Especially for some people who would prefer creams more than fondant.

Allyson, a friend of mine shared this excellent Swiss Meringue Buttercream recipe with me just before the boys' birthday. This recipe is so good, as it's simple & easy to make with only 3 simple ingredients. Not only that, the buttercream is able to hold its shape very well even under our tropical weather.

Being as lazy as I am, I've simplified this recipe a little by cutting down 1-2 steps from the original recipe. You know what? It works as fine.


Step-by-Step Tutorials :
 
Cut the cold butter in cubes & set aside at room temperature for later use.


Place the egg whites & sugar in a mixing bowl & place it over a pot of simmering (not boiling) water, whisk constantly until sugar is fully dissolved, about 2-3 minutes.

Remove from the pot & place it on a stand mixer, whisk for about 5 minutes until stiff peak.

With the mixer on low, add in the butter cube 1 by 1.

Make sure they're well combined after each edition.

Whisk the mixture until they're curdled, scrap off the sides with a spatula & continue whisking until the mixture become creamy & smooth.

The buttercream is ready to be used now. You may add food coloring to it as desired.
The buttercream can be stored in the freezer for up to 3 months.




Swiss Meringue Buttercream




Ingredients :
100gm egg whites (about 3 large eggs)
135gm castor sugar
227gm unsalted butter, cubed

Directions :
  1. Cut the cold butter in cubes & set aside at room temperature for later use.
  2. Place the egg whites & sugar in a mixing bowl & place it over a pot of simmering (not boiling) water, whisk constantly until sugar is fully dissolved, about 2-3 minutes.
  3. Remove from the pot & place it on a stand mixer, whisk for about 5 minutes until stiff peak.
  4. With the mixer on low, add in the butter cube 1 by 1.
  5. Make sure they're well combined after each edition.
  6. Whisk the mixture until they're curdled, scrap off the sides with a spatula & continue whisking until the mixture become creamy & smooth.
  7. The buttercream is ready to be used now. You may add food coloring to it as desired.
  8. The buttercream can be stored in the freezer for up to 3 months.


Recipe adapted & inspired by nasilemaklover

0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

Verance's Kitchen & Life Copyright © 2010 Design by Ipietoon Blogger Template Graphic from Enakei | web hosting

Related Posts Plugin for WordPress, Blogger...