Double the recipe if you’re planning to both fill and frost a layer cake.”. I use gel paste food colorings and if mixing by hand, you might get an arm work out. Add it while your meringue is a little on the soft side because cocoa powder will cause it to thicken up quite a bit. Swiss meringue is a stable, fluffy frosting that only requires a few ingredients and a smidge of patience, but results in something that’s spectacular. Hi. Here’s Elise’s preferred method for baking meringues, which I think would work just fine with this recipe: “Put the cookies sheet in the 300°F oven, close the door and turn the oven OFF. Delicious Caramel Frosting No Butter Cream How To Do. Set the mixer bowl over the simmering water, making sure the water does not touch the bottom of the bowl. Swiss meringue is a stable, fluffy frosting that only requires a few ingredients and a smidge of patience, but results in something that’s spectacular. I love Swiss Meringue buttercream because it's smooth, silky, and not toothachingly (if there is such a word) sweet. Have fun! Do not refrigerated it in bulk or it will lose its lightness and become weepy. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 160ºF. It’s luscious enough for Team Frosting, but sophisticated enough for Team Cake. Have these ingredients delivered or schedule pickup SAME DAY! 2 Dissolve the sugar into the egg whites: Bring a saucepan with a few inches of water to a simmer. You'll love this light, silky frosting … First of all, this looks delicious, can’t wait to try it. This post may … The answer to your question depends on what you are using the meringue for. I over whipped this sucker LOL – delicious but too stiff. Enjoy! Swiss meringue buttercream doesn’t discriminate—it’s a favorite among all, whether you’re on Team Cake or Team Frosting. Thank you! Peanut Butter Swiss Meringue Chocolate Cake is a chocolate butter cake with the most delicious frosting that you’ve EVER tasted! Swiss Meringue Buttercream is somewhat the opposite. When you mix cream cheese and Swiss meringue buttercream, the resulting frosting is a lot softer than your standard SMBC. Can i use it directly on vanilla sponge available in stores?? As long as the sugar is dissolved, it’s a pretty foolproof method! It’s the ultimate cheat’s guide to Swiss meringue buttercream frosting. It cannot be called Swiss Meringue, although you are correct in seeing the similarities. Now it’s time to tint the icing if your heart desires. You start by gently warming egg whites and sugar ov… Whisk egg whites lightly until a … It can be used to frost a cake (like this one), and it also pipes beautifully. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, … Please try again later. Then you just whip this mixture in a stand mixer until it forms bright white, fluffy peaks. Swiss meringue buttercream has changed my cake baking completely, it’s just the best! This recipe makes enough to frost a 3-tier naked cake (as in, just filling and top, no sides) or about a dozen cupcakes. Once all of the butter has been added and incorporated, beat in the flavoring and a bit of salt. How to Make Royal Icing Without Meringue Powder, Sweet Potato Pie with Marshmallow Meringue. Ah, look at that silky texture. Did you know you can save this recipe and order the ingredients for. If I want to add food colouring, is it best to do this when the mixture is at SOFT peaks, or when it’s finished (STIFF peaks)? From Bridget Edwards of Bake at 350. Hi Joanne, yes–the properly made Swiss meringue will hold its shape on cupcakes great. Look at how it holds its shape. Here’s what Cindy says in the post: “This recipe makes enough to frost a 3-tier naked cake (as in, just filling and top, no sides) or about a dozen cupcakes. If I frosted cupcakes then put it in the fridge, how long would this last before it deflates and become weepy? I think this might be the best cake I’ve ever made. Play. (The first time I made Swiss meringue buttercream, it looked lumpy and I didn’t know what to do, so I just frosted my cupcakes with it anyway. Swiss meringue buttercream doesn’t discriminate—it’s a favorite among all, whether you’re on Team Cake or Team Frosting. Hi Maddie, there’s a ton of sugar in meringue, so you shouldn’t need to refrigerate your cupcakes if your’re serving them within a day or so. Beat meringue on low … Pull up a chair! For these watercolor rose cookies, I tinted all of the icing a soft rose color. Swiss meringue buttercream is a glorious thing to behold. The one professional chefs seem to use the most is swiss meringue buttercream. This looks great. In the morning they should be ready – crisp on the outside, light and airy on the inside. You are best off using gel food coloring, as liquid food coloring may thin the meringue out too much and cause it to collapse. (Scroll to the bottom of this page for the recipe.) Yes, indeed! ... versions of this buttercream without protein powder here: Sawsen’s Egg Free Swiss buttercream recipe pt 2 – NO protein powder versions. This Swiss meringue frosting recipe makes a thick, creamy, sweet, and buttery frosting. I used this to top vanilla cupcakes filled with lime curd and O M G! https://sugargeekshow.com/recipe/swiss-meringue-buttercream Good luck! As per title, I'm curious what you guys think tastes better, Swiss meringue buttercream or ermine frosting? Your comment may need to be approved before it will appear on the site. Hi, Sangeetha! This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. It’s so thick and glossy! Home » Swiss Meringue Buttercream (SMBC) No-Fail Method. Here are a few variations to get you started: So, tell us: Are you Team Cake, or do you hang with Team Frosting? To tint buttercream, reserve some for toning down the color, if necessary. PLEASE note: this frosting is not going to be super smooth in appearance. If you won’t be adding anything else to the meringue, add the color when the meringue is at stiff peak. 4 Using your Swiss meringue: Swiss meringue is best when used immediately and served the same day. If attempting without a thermometer, sugar should be dissolved with no graininess when a bit is rubbed between two fingers. Triple-Layer White Cake with Orange Curd Filling, Coconut Cake with Lemon Curd and Vanilla Buttercream, Triple Layer White Cake with Orange Curd Filling, Read more about our affiliate linking policy, Chocolate Pavlova with Whipped Cream and Raspberries. If you’d like to flavor or add color to your meringue, add vanilla (or other flavor extracts) or a few drops of food dye or gel once the meringue reaches a medium-soft peak, and then continue whipping. Fluffy, light, billowy—yes, that sounds like a description of clouds. Happy baking! I love Swiss meringue for its versatility. Please review the Comment Policy. The site may earn a commission on some products. American buttercream is by far the most beginner-friendly of all but not so long ago I started delving into other types of buttercream, mainly because of my cooking show addiction. The cookies I used are these: my perfect-every-time cut-out cookies. Read more about our affiliate linking policy. I would like to make this and then bake it to make it crispy. Use it to top cakes, cupcakes, and meringue pies, or bake it on its own to make crunchy meringues. Glass holds heat and you’ll eventually want this mixture to cool. It’s not tooth-achingly sweet (not that there’s anything wrong with that). Make sure to use a metal bowl. It’s reminiscent of a marshmallow with a spreadable consistency. Any suggestions on how to save it? I’m always scanning the cake table for the corner piece with the big honking frosting rose. Make sure your butter is at room temperature. Can I frost my banana cake with this frosting? Add the vanilla extract and beat a few seconds to mix it in. $489.00 Italian Meringue Buttercream Frosting. Hello! Mix in up to 1/2 cup pureed and strained berries, such as strawberries or raspberries. If they are a little marshmallowy or chewy on the inside in the morning, just let them dry out for a few more hours.”. So elegant, so beautiful. This said, you can assemble and frost your cake or cupcakes the night before and refrigerate overnight. First of all, the frosting is ... Read More about Peanut Butter Swiss Meringue … Test first with 1 teaspoon, then increase if a stronger flavor is desired. So easy to make and so delicious! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Please do not use our photos without prior written permission. Look at how it holds its shape. SMB is easily adaptable; really, you’re only limited by your imagination. I did a lot of tweaking and ended up with some very different ingredient quantities than the original recipe, to find the right balance of sugar + butter … Every item on this page was chosen by The Pioneer Woman team. It won’t negatively impact the meringue. And the flavor is very cream cheese-y, since the SMBC isn’t too sweet to begin with. To prepare it, pour a hot sugar syrup over whipped egg whites and whip until the mixture cools off. The traditional way of making Swiss Meringue Buttercream is whipping a … Replace extracts to make lemon, peppermint, hazelnut, coconut, etc. on Amazon. Either use the mixer, or stir by hand. Our Favorite Videos Get Recipe » HOW TO MAKE SWISS MERINGUE The biggest difference between Swiss meringue and other meringues is the way it is cooked. A double batch generously frosted 2 dozen cupcakes with about a cup and a half to spare. Hi! Hi, Michele! And I’m not even kidding. It’s smooth, silky, sweet, but not cloyingly so. The biggest difference between Swiss meringue and other meringues is the way it is cooked. If it feels smooth with no grains of sugar, it’s ready. This results in a much lighter, less sweet frosting … Swiss meringue buttercream frosting is the perfect accompaniment to cakes, cupcakes, and cookies. I used a torch to toast the outside for effect and it looked super pretty! Hello, please what measurements would be enough to cover a 6 inches cake and 6 cupcakes? Published - Nov 20, 2011 Update - Nov 16, 2020 Veena Azmanov Words - 2456 … If you’ll be making buttercream with it, add the food coloring to the finished buttercream. I’m squarely in the Team Frosting category. Before filling the piping bag, I painted lines of electric pink food coloring inside the bag to give that watercolor effect. I hope I flaired correctly. Cake, to me, is a vehicle for frosting. The mixture may appear … Thanks! She loves to bake from scratch and make things that taste as good as they look. I love all frosting, even what I call “grocery store frosting.” You know, the kind that people say makes their teeth hurt? Great questions. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Would I follow the same directions as other meringue recipes? Learn how to make perfect Swiss meringue buttercream with … Okay so I got sidetracked and went ahead. It will lose its fluff and become soupy once refrigerated or frozen, so it’s best not to make or store it ahead of time. 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