Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, swiss meringue butter icing for cupcake and cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Swiss Meringue Butter Icing for cupcake and cake is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Swiss Meringue Butter Icing for cupcake and cake is something which I’ve loved my entire life.

Swiss meringue buttercream is a butter-based icing that starts by heating and whisking egg whites, sugar and cream of tartar together. The mix is then whipped and whipped until it cools. After that butter is added a bit at a time until a super-rich buttery frosting has formed. Swiss Meringue Buttercream is a frosting made by combining granulated sugar and egg whites, warming them together over a water bath, then whipping them until stiff.

To begin with this recipe, we must first prepare a few ingredients. You can have swiss meringue butter icing for cupcake and cake using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Swiss Meringue Butter Icing for cupcake and cake:

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

Be sure it is properly stored in an airtight container or a freezer bag. Is Swiss meringue buttercream safe to eat? Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection. Swiss meringue buttercream is a frosting that can be used for topping and filling cakes, cupcakes, and macarons.

Instructions to make Swiss Meringue Butter Icing for cupcake and cake:

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.

Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection. Swiss meringue buttercream is a frosting that can be used for topping and filling cakes, cupcakes, and macarons. It's incredibly light and airy, yet rich and buttery at the same time. The thing that I love most about it is its silky texture. This post may contain affiliate links.

So that is going to wrap this up for this exceptional food swiss meringue butter icing for cupcake and cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!