20 Recipe For Swiss Buttercream Icing Discover Culinary Perfection!

Ingredients

For the Meringue

• 6 large egg whites
• 1 and 1/2 cups of granulated sugar
• 1 and 1/2 cups of unsalted butter, at room temperature
• 1 teaspoon of vanilla extract

For the Buttercream

• 6 large egg whites
• 1 and 1/2 cups of granulated sugar
• 1 and 1/2 cups of unsalted butter, at room temperature
• 1 teaspoon of vanilla extract

Instructions

Step 1: Make the Meringue

To start, combine the egg whites and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches a temperature of 160°F. This will take about 5-7 minutes.

Note: This step is crucial as it will ensure that your Swiss buttercream is safe to eat as it contains raw egg whites.

Step 2: Whip the Meringue

Remove the bowl from the heat and using an electric mixer, beat the meringue on high speed until stiff peaks form. This will take about 8-10 minutes. The meringue should be glossy and hold its shape when the beaters are lifted.

Step 3: Add the Butter and Vanilla

With the mixer still running on medium speed, gradually add the butter, one tablespoon at a time. Let each tablespoon incorporate before adding the next. The mixture may look curdled at first, but don’t worry, just continue to mix until it becomes smooth and creamy. Finally, add the vanilla extract and mix until well combined.

Step 4: Chill and Re-Whip

If the buttercream is too runny, place it in the refrigerator for 20-30 minutes to firm up. Then re-whip it for a few minutes until it reaches the desired consistency. If it is too stiff, let it sit at room temperature for a few minutes before re-whipping.

Usage and Storage

Swiss buttercream icing can be used to frost cakes, cupcakes, and other baked goods. It is also perfect for piping and decorating due to its smooth and stable consistency. If you have any leftover icing, store it in an airtight container in the refrigerator for up to a week. Before using it, let it come to room temperature and re-whip it for a few minutes to bring back its creamy texture.

In Conclusion

With its light and silky texture, Swiss buttercream icing is a must-have for any baker. Follow this simple recipe and you'll have a delicious and versatile frosting that will take your desserts to the next level. So next time you're in need of a show-stopping icing, give this recipe a try and enjoy the deliciousness of Swiss buttercream.

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<h2>Ingredients</h2> <h3>For the Meringue</h3> <ul> <li><b>6 large egg whites</b></li> <li>1 and 1/2 cups of granulated sugar</li> <li>1 and 1/2 cups of unsalted butter, at room temperature</li> <li>1 teaspoon of vanilla extract</li> </ul> <h3>For the Buttercream</h3> <ul> <li><b>6 large egg whites</b></li> <li>1 and 1/2 cups of granulated sugar</li> <li>1 and 1/2 cups of unsalted butter, at room temperature</li> <li>1 teaspoon of vanilla extract</li> </ul> <h2>Instructions</h2> <h3>Step 1: Make the Meringue</h3> <p>To start, combine the egg whites and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches a temperature of 160°F. This will take about 5-7 minutes.</p> <p><b>Note:</b> This step is crucial as it will ensure that your Swiss buttercream is safe to eat as it contains raw egg whites.</p> <h3>Step 2: Whip the Meringue</h3> <p>Remove the bowl from the heat and using an electric mixer, beat the meringue on high speed until stiff peaks form. This will take about 8-10 minutes. The meringue should be glossy and hold its shape when the beaters are lifted.</p> <h3>Step 3: Add the Butter and Vanilla</h3> <p>With the mixer still running on medium speed, gradually add the butter, one tablespoon at a time. Let each tablespoon incorporate before adding the next. The mixture may look curdled at first, but don’t worry, just continue to mix until it becomes smooth and creamy. Finally, add the vanilla extract and mix until well combined.</p> <h3>Step 4: Chill and Re-Whip</h3> <p>If the buttercream is too runny, place it in the refrigerator for 20-30 minutes to firm up. Then re-whip it for a few minutes until it reaches the desired consistency. If it is too stiff, let it sit at room temperature for a few minutes before re-whipping.</p> <h2>Usage and Storage</h2> <p>Swiss buttercream icing can be used to frost cakes, cupcakes, and other baked goods. It is also perfect for piping and decorating due to its smooth and stable consistency. If you have any leftover icing, store it in an airtight container in the refrigerator for up to a week. Before using it, let it come to room temperature and re-whip it for a few minutes to bring back its creamy texture.</p> <h2>In Conclusion</h2> <p>With its light and silky texture, Swiss buttercream icing is a must-have for any baker. Follow this simple recipe and you'll have a delicious and versatile frosting that will take your desserts to the next level. So next time you're in need of a show-stopping icing, give this recipe a try and enjoy the deliciousness of Swiss buttercream.</p>