Swiss Meringue Buttercream Icing Recipe
Buttercream frosting recipe video tutorial with step by step instructions.
|
|
And some buttercream frosting recipes and instructions can be dull or torturous, but if you really want to make your own wedding cake, and share those naughty calories, these easy step by step instructions provided in the video tutorial below will make it very very easy.
Buttercream frosting can vary in consistancy and texture. It can be silky, creamy or even fluffy. This is due to the varying quantities and ratios of ingredients used in the buttercream frosting recipe. These recipes vary in the type of sugar (coarse, fine or syrup), amount of butter and whether the egg whites are warmed or not.
This Swiss Meringue buttercream icing recipe is made with the egg whites and sugar warmed together over a bain marie, dissolving the sugar. Swiss Meringue buttercream has a divine silky texture that leaves you begging for more.
Video Tutorial: How to Make Buttercream Icing
(www.dyannbakes.com make Swiss Meringue Buttercream icing
- Video duration is 6:59 minutes)
1:2:3 Swiss Meringue Buttercream!
A delicious Swiss Meringue Buttercream Icing Recipe.
4 oz (1/2 cup) egg whites
8 oz ( 1 cup) granulated sugar
12 oz (3 sticks) unsalted butter, cut into cubes
Pinch of salt
1. Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.
2. Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure!
3. Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky!
4. Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.
5. Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has “broken”, looking watery and separated like curdled milk. Continue mixing…it will all come together, I promise!
6. Increase speed to high, and beat until smooth.
7. Add flavorings of your choice and tint with coloring paste.
Recipe by Dyann www.dyannbakes.com
Buttercream wedding cakes are heavenly to look at and taste. If you're looking for some buttercream wedding cake designs and pictures - or if you just want to know how to make buttercream icing - you'll find a themed wedding cakes gallery at the bottom of the page. This will help to get you started on your dream cake search.
Video Tutorials for
making your own cake, frosting & icing
Making your own Cake |
Make a Wedding fruit cake:
|
Make a two tiered wedding cake:
|
Make cupcake wedding cakes:
|
Cake Decorating Ideas |
Make a decorative bow out of fondant:
|
3 Cup cake decorating design ideas:
|
Make a buttercream flower bouquet for wedding cupcakes:
|
Wedding cake decorations - learn to make sugar flowers:
|
Cake Frosting & Cake Icing |
How to cover a cake with rolled fondant:
|
How to cover a cake with buttercream frosting:
|
How to make marshmallow fondant:
|
How to make Swiss buttercream icing:
|
Vanilla buttercream icing recipe:
|
Cake Tier Sizes and
|
||
Servings | Round Tier Cake | Square Tier Cake |
up to 25 -30 people | 5 and 8" (2 tier) | 5 and 8" (2 tier) |
up to 50 people | 6 and 10" (2 tier) | 6 and 10" (2 tier) |
up to 75 people | 5, 8 and 10" (3 tier) | 8 and 12" (2 tier) |
up to 100 people | 6, 9 and 12" (3 tier) | ----- |
up to 125 people | 6, 9 and 14" (3 tier) | 6, 9 and 12" (3 tier) |
up to 150 people | 6, 10 and 16" (3 tier) | ----- |
up to 175 people | 7, 12 and 16" (3 tier) | ----- |
up to 200 people | 5, 8, 12 and 16" (4 tier) | ----- |
up to 225 people | 5, 9, 12 and 18" (4 tier) | ----- |
up to 250 people | 6, 10, 14 and 18" (4 tier) | 6, 8, 12 and 16" (4 tier) |
up to 300 people | 5, 9, 12, 14 and 18" (5 tier) | ----- |
up to 350 people | 6, 9, 12, 16 and 20" (5 tier) | ----- |
|
|