Simple Indulgence Chocolate in Orange Swiss Meringue Buttercream

How To Make Swiss Meringue Buttercream Boston Girl Bakes

Not to be a total pain in the ass, but it's called Swiss MERINGUE buttercream, indicating that it's a buttercream made with a Swiss meringue base. There are three types of meringue: Italian meringue: sugar is cooked with water to soft ball stage 235-240 F), then slowly streamed into whipped egg whites - this is the most stable

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How to Make Swiss Meringue Buttercream. 1. In a medium pot, add about 1-inch of water and bring to a simmer. 2. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer ** (you don't want any fat touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a pot of barely simmering.

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Save the yolks for another recipe. Cook the egg whites & sugar: Whisk sugar & egg whites together, then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the mixing bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out.

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Whisk meringue: Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

Easy Swiss Meringue Buttercream (Cheat's Recipe) The Flavor Bender

Beat in the eggs, one at a time, until each is combined. Mix in half of the dry ingredients on low speed for 1 minute. Stop the mixer and add the orange juice and champagne. Mix until combined. Add the rest of the dry ingredients and beat until combined. Divide evenly among the prepared cake pans.

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Temperature: If the butter is too cold, it won't incorporate well with the meringue, resulting in curdling. On the other hand, if the butter is too warm, it can cause the buttercream to become too runny. Make sure the butter is at room temperature, around 68-72°F (20-22°C), before adding it to the meringue.

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Instructions. In a small saucepan over medium heat, combine the sugar and water. Stir until the sugar has dissolved, then stop stirring. Pop in a candy thermometer and cook the syrup until it reaches 120°C or 248°F. In the meantime, using a mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form.

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Step 1: Make the Swiss Meringue. Create a double boiler by placing your mixing bowl over a pot of water filled with 1 to 2 inches of water. Bring the water to a simmer. Make sure that the water does not touch the bottom of the bowl or the eggs could overcook. To the mixing bowl, add the egg whites and sugar. Whisk to combine.

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Cake batter. Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 2× 6-inch baking pans with parchment paper. You can also double this recipe to make 2 x 8-inch round cakes. Pro tip - I am baking in 2 pans, so I can torte in half to make four. But, you can also use 3 x 6-inch round pans to make 3 layers.

Swiss Meringue Buttercream — Salt & Baker

Lemon Swiss meringue buttercream - Just add 1/4 tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to 1/2 if you want a very lemony buttercream. And, 1 tsp of zest can also be added if you don't mind the zest in the buttercream. In addition, 1/4 tsp lemon extract will enhance the flavor even more. Orange Swiss meringue.

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Orange Swiss Meringue Buttercream - Add 1/4 cup orange juice, and 1/4 tsp orange extract to 4 (or 6) cups buttercream. 1 tsp orange zest can also be added. Fruit Flavors - Blueberry, Raspberry, Blackberry, strawberry - Add 1 cup fruit puree to 4 (or 6) cups buttercream. I love adding a fruit filling instead, which makes it slightly.

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Finally, it's time to add in this frosting's namesake butter. Add in the butterbe sure it's room temperaturea tablespoon at a time until fully combined.

Simple Indulgence Chocolate in Orange Swiss Meringue Buttercream

Step 2. Pour hot egg whites into the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until doubled in volume, about 10 minutes. When you stop the mixer, the.

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How to Make the easiest Swiss Meringue Buttercream. 1. To begin making this reverse method Swiss meringue buttercream recipe, whisk the egg whites and sugar together until combined in a medium heatproof bowl. 2. This bowl goes over water bath (a pot of simmering water) and you heat it, while whisking, until it reaches 160°F.

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Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and cooled slightly, 1-2 minutes. (if the meringue is warm it will melt the butter.) Gradually add the butter, 1 tablespoon at a time, until smooth and creamy.

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Refrigerate the meringue for 15 to 20 minutes if necessary.) Step 4: Add the butter in a tablespoon at a time, beating well after each addition. (If the mixture looks curdled, continue to beat until it comes back together before adding the remaining butter.) Step 5: Scrape the sides of the bowl.