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NO COOK SWISS MERINGUE??

post #1 of 8
Thread Starter 

I found this recipe for  a "no cook" swiss meringue on the craftsy blog!? Has anyone ever tried this?

 

Swiss Meringue Buttercream (No Cook Recipe)
20 oz. Powdered Sugar
4 oz. pasteurized egg whites
2 tsp. vanilla
2 lbs. butter (the real stuff):

 

I LOVE swiss meringue but hate making it! What are your thoughts on this??

post #2 of 8

So do you mix the butter, vanilla and egg whites first then add powdered sugar? If anyone has tried this please comment on how this tastes!! Thanks for the recipe. I will have to try it one day soon!!
 

post #3 of 8
Thread Starter 
No sorry i should have posted the directions also. You mix the powdered sugar and whites then add in the butter and flavor (vanilla) If you google no cook swiss meringue buttercream you should be able to find the whole post on the crafsy blog. I am also curious about the taste but hate waisting ingredients! Has anyone ever tried anything like this before?
post #4 of 8

I've tried this recipe, and it is fine...i just can't mentally get past the uncooked egg whites.  I know that they are pasteurized, but I still need the heat to feel as though I'm serving the safest, most stable buttercream. 

post #5 of 8

This might be the same as reconstituting meringue powder with water to create the "egg whites" and then adding the other ingredients.  You wouldn't need to heat that, but I agree, it seems like you should heat the liquid pasteurized whites.

 

Liz
 

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post #6 of 8
Thread Starter 
Quote:
Originally Posted by lorieleann View Post

I've tried this recipe, and it is fine...i just can't mentally get past the uncooked egg whites.  I know that they are pasteurized, but I still need the heat to feel as though I'm serving the safest, most stable buttercream. 

thanks for the info! Was the texture of the buttercream smooth like swiss meringue? does if crust? Sorry for all the questions i just sounds a lot like royal icing to me and dont want to make a big batch then have to toss it.

post #7 of 8

Pasteurized egg whites are perfectly safe.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #8 of 8
What's in a name?
 
What you are describing is not Swiss Meringue Buttercream, but rather French Meringue Buttercream {NOT French Buttercream}. It is not very common as it is the softest and lesser stable than the other two styles.
 
It's all in the method.
 
Italian Meringue, or "meringue italienne" is made by pouring hot sugar syrup onto egg whites whilst whipping. To make Italian Meringue Buttercream, butter is then beaten into the meringue.
 
Swiss Meringue, or "meringue cuite" is a cooked meringue that is made by whisking egg whites with sugar over boiling water. To make Swiss Meringue Buttercream, butter is beaten into the meringue.
 
French Meringue, or "meringue ordinaire" is just egg whites and sugar whisked until stiff. A buttercream is made by adding Butter to the mix. 
 
Real French Buttercream is a buttercream made using the Swiss or Italian method, but based on egg yolk not egg white. Cooked flour/starch frosting/buttercream is incorrectly identified as French Buttercream.
 
If you are looking for an example, look at Duff's
 
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