Skip to content Skip to sidebar Skip to footer

How to Cook Perfect Swiss Meringue Butter Icing for cupcake and cake

Swiss Meringue Butter Icing for cupcake and cake. Classic Cake Recipes with a Modern Twist. I don't want extra SWBC left over. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes.

Swiss Meringue Butter Icing for cupcake and cake Banana Chocolate Chip Cake with Peanut Butter Frosting Best Buttercream Icing, Italian Buttercream, Cupcake Icing, Swiss Meringue Buttercream, Cupcake Cakes, Chocolate. The best frosting recipe to have on hand for all occasions like birthday parties, weddings, baby showers and special events. You can cook Swiss Meringue Butter Icing for cupcake and cake using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Swiss Meringue Butter Icing for cupcake and cake

  1. It's of sugar.
  2. Prepare of egg white.
  3. It's of pure Vanilla.
  4. Prepare of salted / unsalted butter room temperature, cut into smal.
  5. It's of crisco non vegetable(cut into small cubes).
  6. You need of icing sugar.

A light and fluffy Swiss meringue buttercream topping turns these simple moist vanilla cupcakes into a luxuriant dessert fit for kings. not terribly sweet which is nice. I did NOT use the icing recipe here - I used a lemon butter icing. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been Red Hot Velvet Cake with Cinnamon Buttercream.

Swiss Meringue Butter Icing for cupcake and cake instructions

  1. Bring a boil water into the pot. Place mixing bowl on top the pot that contains egg white, sugar, vanilla. Whisk constantly until reaching 140 -160 C. Then turn of the heat..
  2. Beat white egg liquid until cool and stiff. Place ice cube, or something cool from the freezer under the bowl while you beat it. Its the purpose to make faster way to get cool of white egg..
  3. When egg white cool down and stiff, turn off mechine, and scrap down all the acces..
  4. Start again mixing with medium speed and beat butter one by one. Continue with crisco. Once butter and crisco done, increase high speed the mechine about 2 mnt..
  5. Last step, pour icing sugar into the butter. Cover the bowl using kitchen cloth, so it will not spread all over. Start mixing with low speed. After 30 sec continue increace speed around 2 mnt. And ready to decorate..

Swiss meringue buttercream has changed my cake baking completely, it's just the best! I'm making monster cupcakes and smash cake, which of the buttercream would you recommend the Italian or. Swiss meringue buttercream is simply Swiss meringue that has butter beaten into it. Moist chocolate cake is layered with chocolate swiss meringue buttercream fit for any occasion! I used premade icing because I was lazy.

Follow by Email