Hello everyone! Here is the step-by-step procedure ; how to make a Swiss Meringue Buttercream using Hand Mixer.
This Swiss Meringue Buttercream recipe is made using 2 egg whites, sugar, butter, vanilla and salt. This is a creamy, silky smooth frosting which holds its shape beautifully, and it is not too sweet. Understand the instructions and tips, to make the best Swiss Meringue Buttercream.
Grease and fat are the enemy of this buttercream so, wipe the bowl, whip spatula, or any utensils which will come into contact with the egg white using little lemon juice or white vinegar.
Separate the eggs white, there should not be any yolk with the white. Egg yolk will prevents meringue from setting up.
Place the sugar, salt and egg whites in a heatproof bowl then set the bowl over a pot of simmering water and whisk constantly. Do not let the bottom of the mixing bowl touch the water. Continue whisking until sugar is dissolved and mixture has thinned out. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test, dip your finger and rub the mixture between your thumb and finger. There should not be any sugar granules. If using a candy thermometer it should read 150 F / 65 C about 15 - 20 minutes.
Remove the bowl from the pan. Using a beater beat the mixture, starting on low speed and gradually increasing to high speed, until stiff, glossy peaks form and the meringue has cooled, it may take 5-10 minutes or more depending on the atmosphere. The meringue should be cold and no longer be warm to touch.
Add the butter, use butter that is at room temperature but not warm and melting. When you press on the butter it should make a dent mark but not mushy. If the butter is too warm and lose then the frosting will turn soupy.
With the mixer on low speed, gradually start adding the butter, a couple of tablespoons at a time. Add the next addition of butter once the previous addition is incorporated. You will notice that the meringue will deflate and may look curdled. Keep mixing in the butter, and the buttercream will eventually come together. When all the butter is added, add vanilla and continue mixing then increase the speed to high and beat until the buttercream is smooth and creamy.
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Ingredients
TWO Egg Large Whites
HALF cup (60 g) Granulated Sugar
Pinch of SALT
3/4 cups (160 g) Butter
1 teaspoons Vanilla
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7 сен 2024
