26.08.2014 - Nongsa Batam. Very interested to get my hands on trying to make Swiss Meringue Buttercream for cupcakes. I found this Swiss Meringue Buttercream recipe makes about 2 cups or enough for 12 to 15 cupcakes, but in fact, i think the amount can make more than 15 cupcakes, it is enough for 30 cupcakes. This recipe required 3/4 cup of sugar, but i find that i was too sweet, i will reduce to 1/2 cup next time. but if u love sweet, you can stick to the recipe amount.
To my experience, making swiss meringue buttercream is not hard at all, there is no need to panic or nervous when making this even you're a first timer like me. Nothing is complicated about this recipe.
Overall, i love the texture of my buttercream, thick, smooth and shinny! So lovely!! so happy with the result. and now i don't need to worry giving some of my cake a real butter frosting without hesitating to eat them and always wondering how am i going to eat those fat and sweet frosting from using real thick butter and confectioner's sugar.
I used half of the buttercream to pipe on my cupcakes and another half i refrigerate for future used.
INGREDIENTS
3 large egg whites
¾ cup granulated sugar
1/16 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature ( 2sticks = 226g )
½ teaspoon pure vanilla extract
Food Coloring (optional)
METHOD
In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees on an instant read thermometer, or feel completely smooth when rubbed between your fingertips. Remove from heat.
Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
Optional: add food coloring, a drop at a time and blend with the mixer. Add additional food coloring if necessary to reach the desired shade.
Buttercream should be used immediately, or refrigerate or freeze until needed.
To my experience, making swiss meringue buttercream is not hard at all, there is no need to panic or nervous when making this even you're a first timer like me. Nothing is complicated about this recipe.
Overall, i love the texture of my buttercream, thick, smooth and shinny! So lovely!! so happy with the result. and now i don't need to worry giving some of my cake a real butter frosting without hesitating to eat them and always wondering how am i going to eat those fat and sweet frosting from using real thick butter and confectioner's sugar.
I used half of the buttercream to pipe on my cupcakes and another half i refrigerate for future used.
3 large egg whites
¾ cup granulated sugar
1/16 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature ( 2sticks = 226g )
½ teaspoon pure vanilla extract
Food Coloring (optional)
METHOD
In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees on an instant read thermometer, or feel completely smooth when rubbed between your fingertips. Remove from heat.
Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
Optional: add food coloring, a drop at a time and blend with the mixer. Add additional food coloring if necessary to reach the desired shade.
Buttercream should be used immediately, or refrigerate or freeze until needed.
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