Basic Swiss Meringue Buttercream
Makes around 5 cups of frosting
5 Egg Whites
pinch of salt
1 1/2 c Granulated White Sugar
2 c (4 sticks) Unsalted Butter, room temp. cut into 1 tbsp pieces
2 tsp Vanilla Extract or Paste
For Cream cheese: Substitute 1 c of cream cheese for 1 c of butter
OK so I was trying to make this kind of buttercream but when i cracked my eggs to just get the whites, jus a tad bit of the yolk got into my whites so i tried removing what i could and started the process and the sugar dissolved like it said so i transferred them to the mixer and started to whip them til its cool and they never would get stiff so do you think the little bit of yolk had something to do with it? I still went through the whole process and still not right, it was more so runny but not to runny. Put it like this it couldn't be piped. LOL
These are the directions.
In a heat proof bowl add the egg whites and a pinch of salt. Whisk vigorously until all the whites are broken up. Add in the sugar and place over a pot of simmering water. Whisk the mixture consistently while heating. The mixture will become thick and frothy and take on a creamy color. At this stage if it appears as the sugar has dissolved, touch the egg mixture and rub between your fingers. If it feels smooth it is done. If you feel even a slight gritty texture keep whisking and every 30 seconds feel and check the mixture until smooth when rubbed between your fingers. When you rub it between your fingers it should feel smooth not gritty.
the sugar. *
Transfer the egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the egg mixture has cooled to room temperature, about 10 minutes.
Reduce to medium and add the butter, 2 tablespoons at a time. Continue adding the butter once each addition has been incorporated. After the last piece of butter has been added around 30 seconds later the mixture will look separated or curdled. Continue to beat on medium-high speed until thick and smooth, it will come back together, promise. It takes around another 3 minutes for it to start to come back together at this point, add in the vanilla, flavoring, coloring, or liquor, and mix just until incorporated. The mixture may look split again upon adding the liquor. Just whisk until it comes back together. Taste add more of the flavoring or color until desired result is achieved. Continue mixing until desired thickness is achieved it takes a total of 3-5 minutes
Thanks alot
Makes around 5 cups of frosting
5 Egg Whites
pinch of salt
1 1/2 c Granulated White Sugar
2 c (4 sticks) Unsalted Butter, room temp. cut into 1 tbsp pieces
2 tsp Vanilla Extract or Paste
For Cream cheese: Substitute 1 c of cream cheese for 1 c of butter
OK so I was trying to make this kind of buttercream but when i cracked my eggs to just get the whites, jus a tad bit of the yolk got into my whites so i tried removing what i could and started the process and the sugar dissolved like it said so i transferred them to the mixer and started to whip them til its cool and they never would get stiff so do you think the little bit of yolk had something to do with it? I still went through the whole process and still not right, it was more so runny but not to runny. Put it like this it couldn't be piped. LOL
These are the directions.
In a heat proof bowl add the egg whites and a pinch of salt. Whisk vigorously until all the whites are broken up. Add in the sugar and place over a pot of simmering water. Whisk the mixture consistently while heating. The mixture will become thick and frothy and take on a creamy color. At this stage if it appears as the sugar has dissolved, touch the egg mixture and rub between your fingers. If it feels smooth it is done. If you feel even a slight gritty texture keep whisking and every 30 seconds feel and check the mixture until smooth when rubbed between your fingers. When you rub it between your fingers it should feel smooth not gritty.
the sugar. *
Transfer the egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the egg mixture has cooled to room temperature, about 10 minutes.
Reduce to medium and add the butter, 2 tablespoons at a time. Continue adding the butter once each addition has been incorporated. After the last piece of butter has been added around 30 seconds later the mixture will look separated or curdled. Continue to beat on medium-high speed until thick and smooth, it will come back together, promise. It takes around another 3 minutes for it to start to come back together at this point, add in the vanilla, flavoring, coloring, or liquor, and mix just until incorporated. The mixture may look split again upon adding the liquor. Just whisk until it comes back together. Taste add more of the flavoring or color until desired result is achieved. Continue mixing until desired thickness is achieved it takes a total of 3-5 minutes
Thanks alot
Quanesha
Quanesha
