How to Prepare Appetizing Swiss Meringue Butter Icing for cupcake and cake

Hey everyone, welcome to my recipe site. Today I will show you how to make a special dish, Swiss Meringue Butter Icing for cupcake and cake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Swiss Meringue Butter Icing for cupcake and cake Recipe. 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.

You can have Swiss Meringue Butter Icing for cupcake and cake using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Swiss Meringue Butter Icing for cupcake and cake

1. Take 2 cups of sugar.
2. Make ready 1 cup of egg white.
3. You need 2 tsp of pure Vanilla.
4. Make ready 2 Stick of salted / unsalted butter room temperature, cut into smal.
5. It’s 11/2 stick of crisco non vegetable(cut into small cubes).
6. It’s 2 2/3 cup of icing sugar.

The best frosting recipe to have on hand for all occasions like birthday parties, weddings, baby showers and special events.Swiss meringue buttercream is made by whipping thick meringue and softened butter until it's super light and creamy!After trying Swiss meringue buttercream I was totally hooked!I used it as my main frosting for all cakes, cupcakes and wedding cakes in my cake decorating business.

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..

Love Italian Meringue Buttercream but hate the faff and the danger of melting sugar?This is the recipe for you!It is so easy, my dog Curtis could do it!

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 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.I should mention that Swiss Meringue Buttercream and Italian Meringue Buttercream are almost I have been using swiss buttercream for cakes/cupcakes for a while now, but I have issues with the But what about icing the cake ahead of time?