Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, swiss maringue butter cream frosting for cakes and desserts. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Swiss maringue butter cream frosting for cakes and desserts is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Swiss maringue butter cream frosting for cakes and desserts is something that I’ve loved my entire life.

When spread on a cake, it will take over two days to lose its texture. However, if you want your frosting to harden, that's totally alright! Simply place it in the fridge in an airtight container for a couple of days.

To get started with this particular recipe, we must first prepare a few ingredients. You can have swiss maringue butter cream frosting for cakes and desserts using 5 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Swiss maringue butter cream frosting for cakes and desserts:

1. Make ready 5 large room temperature egg
2. Take 1 and 1/2 cup granulated sugar
3. Get 400-500 gm unsalted butter
4. Take Pinch salt
5. Make ready Pinch vinella flavour

It's also another way to make swiss meringue buttercream if you. A wonderful alternative to standard buttercream, Swiss Meringue Buttercream is light and silky and can be used to decorate cakes and cupcakes. You could even experiment with different coloured icing by adding a few drops of food colouring to the mix. The difference between Swiss Meringue Buttercream and traditional buttercream is that you need to make meringue from the egg whites and then work.

Steps to make Swiss maringue butter cream frosting for cakes and desserts:

1. Separate egg white from yolk.
2. Add sugar and whisk couple of minute.
3. Take a sauce pan add water to boils put the bowl over sauce pan so that it does not touch water surface we just need heat.
4. Gently whisk so that all sugar melt properly there should be no Crystal's
5. If check with hands it feels just warm and sticky like marshmallows.
6. If u have thermometer check, temperature just riches 160 f or 71 c.
7. Now start beating either stand mixer or hand mixer. Beat for 10 to 15 minute.It shows stiff peak.
8. Add pinch of salt and vanilla.
9. Make small cubes of room temperature butter. If touch with fingure its upper surface should b cold. We don't need melted butter.
10. Now start adding 1 cube of butter to the maringue and beat gradually.
11. Add one cube 1 time and beat. Repeat this till last cube of butter.
12. If add warm butter, maringue will become soupy.
13. Till the last cube of butter, maringue will become also ready.
14. It is so so soft shiny silky beautiful good stiffness and color.
15. Can add edible colours to make color butter cream.
16. In picture you can see with this recepie we have 2 pounds buttercream.
17. Better to put in refrigerator for at least 1 hour for good piping result
18. Storage: Transfer into the air tight container or ziplock bag and refrigerate for 3-4 days depends on refrigerator temperature. - Can be freeze for 2 to 4 weeks. - Just defrost and whisk again before use.

A Swiss Meringue Buttercream is a more spreadable, fluffy version of Buttercream, perfect for icing cakes and treats! Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt. Whip the cooked egg whites and sugar into stiff peaks, then slowly add the.

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