Swiss Meringue Buttercream

Swiss Meringue Buttercream is a hor d'oeuvre that serves 24. Watching your figure? This gluten free, lacto ovo vegetarian, and fodmap friendly recipe has 171 calories, 1g of protein, and 15g of fat per serving. For 23 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up egg whites, vanillan extract, unsalted butter, and a few other things to make it today. 36 people found this recipe to be scrumptious and satisfying. It is brought to you by Beantown Baker. With a spoonacular score of 2%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Swiss Meringue Buttercream, Swiss Meringue Buttercream, and Swiss Meringue Buttercream.

Servings: 24

 

Ingredients:

4 oz egg whites (3-4 large egg whites or about 1/2 cups)

1 cup granulated sugar

1 lb unsalted butter, room temperature

2 tsp lemon extract, almond extract, orange extract, or vanilla extract

Equipment:

candy thermometer

whisk

bowl

Cooking instruction summary:

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.Storage: Store the icing in an airtight container and freeze for up to 3 months.

 

Step by step:


1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)On your mixer, remove the whip and attach the paddle.

3. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl.

4. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW.

5. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.Storage: Store the icing in an airtight container and freeze for up to 3 months.


Nutrition Information:

Quickview
171k Calories
0.68g Protein
15g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
171k
9%

Fat
15g
24%

  Saturated Fat
9g
61%

Carbohydrates
8g
3%

  Sugar
8g
9%

Cholesterol
40mg
14%

Sodium
10mg
0%

Get Enough Of These
Protein
0.68g
1%

Vitamin A
472IU
9%

Vitamin E
0.44mg
3%

Vitamin D
0.28µg
2%

Vitamin B2
0.03mg
2%

Selenium
1µg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Related Videos:

How to make Swiss Meringue Buttercream / Swiss Meringue Buttercream Recipe

 

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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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