Swiss Meringue Butter Icing for cupcake and cake. Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla.

The best frosting recipe to have on hand for all occasions like birthday parties, weddings, baby showers and special events. Love Italian Meringue Buttercream but hate the faff and the danger of melting sugar? This is the recipe for you! You can cook Swiss Meringue Butter Icing for cupcake and cake using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Swiss Meringue Butter Icing for cupcake and cake

1. You need 2 cups of sugar.
2. Prepare 1 cup of egg white.
3. You need 2 tsp of pure Vanilla.
4. It's 2 Stick of salted / unsalted butter room temperature, cut into smal.
5. You need 11/2 stick of crisco non vegetable(cut into small cubes).
6. You need 2 2/3 cup of icing sugar.

It is so easy, my dog Curtis could do it! Master cake decorator Joshua John Russel shares this swiss meringue buttercream recipe, an exclusive from his Bluprint Class, Modern Buttercream. Whether you're making cupcakes or a small cake, let this swiss meringue buttercream be your go-to frosting recipe. I'd go with basic buttercream icing that does NOT use butter at all.

Swiss Meringue Butter Icing for cupcake and cake instructions

1. Bring a boil water into the pot. Place mixing bowl on top the pot that contains egg white, sugar, vanilla. Whisk constantly until reaching 140 -160 C. Then turn of the heat..
2. Beat white egg liquid until cool and stiff. Place ice cube, or something cool from the freezer under the bowl while you beat it. Its the purpose to make faster way to get cool of white egg..
3. When egg white cool down and stiff, turn off mechine, and scrap down all the acces..
4. Start again mixing with medium speed and beat butter one by one. Continue with crisco. Once butter and crisco done, increase high speed the mechine about 2 mnt..
5. Last step, pour icing sugar into the butter. Cover the bowl using kitchen cloth, so it will not spread all over. Start mixing with low speed. After 30 sec continue increace speed around 2 mnt. And ready to decorate..

It uses shortening (I know, using butter creates a more All Reviews for Swiss Meringue Buttercream for Cupcakes. The best chocolate swiss meringue buttercream cake icing recipe. **Cake Tip: A word of caution to folks who are thinking about making this buttercream without a candy thermometer. A light and fluffy Swiss meringue buttercream topping turns these simple moist vanilla cupcakes into a luxuriant dessert fit for kings. not terribly sweet which is nice. I did NOT use the icing recipe here - I used a lemon butter icing. See more ideas about Cupcake cakes, Cake, Swiss meringue buttercream.