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May
Attach the bowl to the mixer fitted with the. SWISS MERINGUE BUTTERCREAM with SHORTENING 3 eggwhites room temperature ¾ cup granulated white sugar 12 cup sifted pure icing sugar 1 cup unsalted butter very soft 6 tablespoons hi-ratio or all vegetable shortening 85g pinch of salt 1 12 teaspoons vanilla extract In a large clean heatproof bowl combine the eggwhites and sugar.
Add the egg whites and sugar to the bowl whisking constantly but gently until temperature reaches 160F or until the.
Swiss meringue with shortening. Swiss Meringue Buttercream with Shortening A few months ago I bought a big tub of hi-ratio shortening with the intention of practicing piping buttercream flowers. At the same time I also wanted to learn a few other buttercream techniques that I knew could only be done with a crusting buttercream. Beat cream cheese with a flat beater until smooth and creamy.
Gradually beat in the cooled chocolate until smooth make sure metal mixer bowl isnt too cold or chocolate will set and create lumps. Beat in butter and lemon juice. Rebeat just before frosting and after sitting in the bowl while working.
Shortening allows for the buttercream to be more stable and hold up a little better in warm weather. Remove whip attachment and attach paddle. Once meringue has reached room temperature its time to begin adding the butter and high ratio shortening.
Mentally divide the butter and shortening. Directions Step 1 Bring 2 cups of water to a simmer in a medium pot. Advertisement Step 2 Combine sugar egg whites salt and cream of tartar in the bowl of a stand mixer.
Step 3 Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy. Tap to unmute.
If playback doesnt begin shortly try restarting your device. Videos you watch may be added to the TVs watch. Swiss Meringue Buttercream SMBC Swiss meringue buttercream is a very stable light and fluffy buttercream that is not-to-sweet.
Its made by dissolving sugar in egg whites and then whipping them to a stiff meringue. Then you add in butter and vanilla and whipping until its super light and fluffy. Swiss meringue Place egg whites sugar cream of tartar and salt in the bowl of the stand mixer.
Pro tip - make sure the bowl is. Using a whisk place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg. You should be able to poke it firmly with your finger and not leave a dent in the chilled block.
Do NOT use margarine out of a tub or anything you can spread directly from the fridge like Flora Vitalite Pure spreads and so on or a spreadable shortening like Crisco as the buttercream will stay too soft to work with as I show in my videos. The reason why swiss meringue is so light and fluffy is because of the air incorporated into the meringue base. If youre using pasteurized egg whites carton egg whites or raw egg whites with egg yolks its hard to get the same level of air in the buttercream without the meringue base.
This delicious no-cook meringue buttercream frosting works great for frosting a cake and as a base under fondant. SWISS MERINGUE BUTTERCREAM with SHORTENING 3 eggwhites room temperature ¾ cup granulated white sugar 12 cup sifted pure icing sugar 1 cup unsalted butter very soft 6 tablespoons hi-ratio or all vegetable shortening 85g pinch of salt 1 12 teaspoons vanilla extract In a large clean heatproof bowl combine the eggwhites and sugar. Swiss meringue is a buttercream thats made with egg whites sugar and butter.
Egg whites are cooked with sugar to create a meringue base then the butter is whipped into the egg whites for a soft velvety and fluffy frosting. Place the pans in the oven and bake from 35-45 minutes at 330F or until a toothpick in the center comes out clean approximately 185F in the center. Invert the pans onto a rack and remove from the pans when cool.
When fully cool slice each 6 cake into two halves a total of four slices. Ingredients Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Add the egg whites and sugar to the bowl whisking constantly but gently until temperature reaches 160F or until the.
Attach the bowl to the mixer fitted with the. The meringue will deflate a little and may begin to appear curdled. This is completely normal.
Add shortening to a separate bowl and mix well with a hand mixer to remove any lumps. Add to the bowl of the stand mixer 1 TB at a time while continuing to mix on high speed until all the shortening has been fully incorporated. Traditional Swiss Meringue involves heating egg whites then lots and lots of whipping.
This recipe skips the heating step entirely and still produces a rich smooth ultra-creamy buttercream with the characteristic texture and taste of Swiss Meringue. Swiss meringue buttercream is oil butter based. Gel food color will not allow you to achieve the deep or vibrant colors that can be easily achieved with shortening based or American style buttercream.
To be achieve dark and vivid colors with Swiss meringue buttercream you need food coloring that is suitable to chocolate one that is oil based. Swiss Meringue Buttercream is somewhat the opposite. It uses egg whites that are cooked with a sweetener whipped into a meringue and then shorteningbutter is added to it to make the buttercream frosting.
This results in a much lighter less sweet frosting that is.