i have never tried making SWISS meringue buttercream ....
but i want to keep the recipe and tips in here for future reference...
recipies are every where in the internet....
can refer here for the recipe....
Meringue Buttercream
reading on this 'making the swiss merinque buttercream', you are bound to some 'wrong doing' and these are commons and they can be fixed. can go here for tips...
how to fix...and here also
QnA
and go here for more tips also....
tutorial...and also here...
tutorial 2
and here is the recipe i want to follow (and to adjust later on if needed).
i believe this is enough to frost one 2 layers 8 inch cake .
Ingredients.
1 1/2 cup butter (250g +125 g) - cut into cube and let it be in a room temperature
1 1/4 cup caster sugar (250 g)
4 eggs white
1 tsp essence vanilla
Methods.
- using a 'bain marie' method (a bowl placed over a simmering water) , whisk egg whites and sugar until sugar is dissolved . whisk for 3 minutes or so. the eggs mixture will look soupy/frothy. note: water is SIMMERING not boiling!
- transfer to the electric mixer bowl and beat until meringue is formed. 10 minutes plus plus. start with a med-low and followed by high-med speed.
- once the bowl is cool to the touch, add in the butter cube one at a time while the beater is still running. beater running on MED-SLOW.
- keep beating until the frosting become shiny and fluffy
- add in the essence vanila and mix to combine
- you can add any other flavor after this stage, keep beating until all incorporated.
- if the frosting is runny, cool it in the fridge, and then continue beating (as per tips from internet1)
Note:
if keep in a refrigerator can stand for 1 week
if keep in a freezer can stand for 8 weeks.
to use, just leave the frost to room temperature and whip for 5 minutes.
Friday August 10th -updates.
i tried this. my first attempt. at a friend's house (as she invited me to show her and her 4 sweet daughters on how 'to do bakery things'...)
my bowl was left being heated too long before i poured the white eggs in and as a result i can see the white was about to be cooked into scrambled...quickly i whisked it and poured the sugar and continue whisking....alhamdulillah it was ok. i whisked the eggs for about 3 minutes or so , until the sugar was dissolved. the mixture looked frothy.
then transferred into a mixing bowl and start beating into meringue. i beat for about 10 minutes or so.
once shine and stiff, start adding the cube butter.
if the cube butter is sooo soft , cool it in the fridge for awhile and take it out while it is still soft to the touch.
if the mixture tend tobe at a runny stage...so chilled it inside the fridge for a while for 10 minutes or so and continue beating...it will look ok then.
i made her with the orange flavor (as per requested). i used orange grated peel from 2 oranges.
i want to try again for this coming hari raya.
Saturday March 2nd -updates.
i have tried again smbc. i made 4 recipes with flavor dulce de leche, strawberry and peanut butter.
i like theturnout of the end result....
...simmering the egg white and sugar over a hot water...
..beating into meringue...
..notice the meringue has a nice tips...
...now added the fat cube already in room temperature....picture here shows butter and krimwell...
...swiss merigue butter cream is done...
nozzles and piping bags...
.
