Swiss Meringue Butter Icing for cupcake and cake. Using Swiss meringue buttercream to frost cakes and cupcakes is easy. This frosting is smooth and easy to work with. You can use our easy cake frosting technique to make a perfect layer cake with just an offset spatula.
You can have Swiss Meringue Butter Icing for cupcake and cake using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Swiss Meringue Butter Icing for cupcake and cake
- It’s 2 cups of sugar.
- It’s 1 cup of egg white.
- Prepare 2 tsp of pure Vanilla.
- Prepare 2 Stick of salted / unsalted butter room temperature, cut into smal.
- You need 11/2 stick of crisco non vegetable(cut into small cubes).
- You need 2 2/3 cup of icing sugar.
Is Swiss meringue buttercream safe to eat? 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 butter before adding flavors. It's out-of-this-world creamy, extra smooth, and the perfect sweetness for any confection.
Swiss Meringue Butter Icing for cupcake and cake instructions
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..
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..
When egg white cool down and stiff, turn off mechine, and scrap down all the acces..
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..
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 is better in flavor and texture than American buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything! It is silky, pipes beautifully, and is stable (scroll down to see the fun design I made for my niece and nephews puppy-themed birthday party). Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Start the machine on medium-slow speed and whip until the eggs begin to get frothy.
