![]() Sugar: Regular granulated sugar is all you need.Just a small trace of yolk can prevent the whites from whipping up. Egg whites: When separating the egg whites, make sure they are completely free of any yolk.These ingredients make up the base of the frosting. Swiss meringue buttercream frosting only requires three ingredients. You can flavor and color the frosting any way you like. ![]() Swiss meringue frosting is so much easier than you may think! It’s made by cooking egg whites and sugar over a double boiler, whipping them into a meringue, then adding butter. This is a base recipe that can be flavored any way you like!.The perfect ration of butter to meringue is used to achieve a fluffy, silky frosting.The egg whites are heated so the frosting is 100% safe to eat.Once you’ve mastered this basic version, try adding chocolate for a luscious chocolate Swiss frosting or strawberry powder for a smooth strawberry frosting. I’ll walk you through exactly how to get perfect frosting every time. If you haven’t made meringue buttercream before, I highly suggest you start with this Swiss version. While Swiss meringue is made by heating the egg whites and sugar over a double boiler. Italian and French meringue requires you to pour hot sugar syrup into the egg whites. I prefer Swiss meringue frostings over Italian or French because I find it to be much easier to work with. You must use proper technique to ensure the frosting comes together as it should. Meringue buttercreams can be finicky, though. It’s less sweet than my American vanilla buttercream but has the same light and fluffy texture as my ermine frosting. Swiss buttercream is a lightly sweetened frosting made by incorporating butter into a meringue base.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |