Swiss Meringue Butter Icing for cupcake and cake. 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.

It is so easy, my dog Curtis could do it! Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes. After adding the butter it fluffed up but not. You can cook Swiss Meringue Butter Icing for cupcake and cake using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Swiss Meringue Butter Icing for cupcake and cake

1. It’s 2 cups of sugar.
2. You need 1 cup of egg white.
3. It’s 2 tsp of pure Vanilla.
4. You need 2 Stick of salted / unsalted butter room temperature, cut into smal.
5. You need 11/2 stick of crisco non vegetable(cut into small cubes).
6. Prepare 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. A light and fluffy Swiss meringue buttercream topping turns these simple moist vanilla cupcakes into a luxuriant dessert fit for kings. not terribly sweet which is nice. I did NOT use the icing recipe here – I used a lemon butter icing. Add the butter, one piece at a time, and beat until incorporated after each addition.

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..

Don't worry if the buttercream appears curdled after all the butter has been Red Hot Velvet Cake with Cinnamon Buttercream. 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. See more ideas about Cupcake cakes, Cake, Swiss meringue buttercream.