Swiss Meringue Butter cream is normally known as the hardest thing to make for a beginner in baking due to its failure rate.Today I will share some tips and tricks with you guys to make it easy and accurate with perfect silky and smooth texture.
Tips:
1: Egg whites should be at room temperature.
2: Butter should be at room temperature but slightly COOL not COLD.
3: After whipping the egg whites it should be rest in fridge for half an hour before adding butter.
4: At first it will look like that butter and eggwhites get sepesrted but DON'T PANIC and continue to beat on medium speed until it comes back with silky and smooth texture.
Ingredients:
5 large size egg whites,
450 gm butter,
1-1/2 cups granulated sugar,
1/2 cup Nutella,
5 tablespoons Coco powder,
Directions:
Pour egg whites in a bowl and add sugar in it. Then put the bowl on double boiler and whisk the egg whites and sugar with a hand whisker continoiusly on low flame. This will continue until sugar gets disolves, for that check the egg whites with fingers that sugar gets dissolve completely. (Here we only have to dissolve the sugar in eggwhites, not to cook the eggwhites ). After that remove the bowl from double boiler and beat the egg whites first on low speed until it gets foamy in texture then increase the speed and beat the egg whites until stiff peaks form. Wrap the bowl of whipped egg whites with cleing plastic wrap and chill in the fridge for half an hour. Now add the butter ( butter should be at room temperature and slightly cool not cold) in 4 to 5 batches while beat on medium spead. At first it will look like that it gets curdle and separate butter and egg whites but don't take off the beater and continue to beat the eggewhites and butter for 10 minutes on medium speed. Then it will come back with a smooth and silky texture, at that time you can add any flavor like vanilla, strawberry, chocolate, nutella. Here we will add nutella and coco powder and again beat for good 5 minutes.
And Voilaaa .... your Silky and smooth Swiss meringue butter cream is ready to frost the cake or cupcake.
Happy baking...
Tips:
1: Egg whites should be at room temperature.
2: Butter should be at room temperature but slightly COOL not COLD.
3: After whipping the egg whites it should be rest in fridge for half an hour before adding butter.
4: At first it will look like that butter and eggwhites get sepesrted but DON'T PANIC and continue to beat on medium speed until it comes back with silky and smooth texture.
Ingredients:
5 large size egg whites,
450 gm butter,
1-1/2 cups granulated sugar,
1/2 cup Nutella,
5 tablespoons Coco powder,
Directions:
Pour egg whites in a bowl and add sugar in it. Then put the bowl on double boiler and whisk the egg whites and sugar with a hand whisker continoiusly on low flame. This will continue until sugar gets disolves, for that check the egg whites with fingers that sugar gets dissolve completely. (Here we only have to dissolve the sugar in eggwhites, not to cook the eggwhites ). After that remove the bowl from double boiler and beat the egg whites first on low speed until it gets foamy in texture then increase the speed and beat the egg whites until stiff peaks form. Wrap the bowl of whipped egg whites with cleing plastic wrap and chill in the fridge for half an hour. Now add the butter ( butter should be at room temperature and slightly cool not cold) in 4 to 5 batches while beat on medium spead. At first it will look like that it gets curdle and separate butter and egg whites but don't take off the beater and continue to beat the eggewhites and butter for 10 minutes on medium speed. Then it will come back with a smooth and silky texture, at that time you can add any flavor like vanilla, strawberry, chocolate, nutella. Here we will add nutella and coco powder and again beat for good 5 minutes.
And Voilaaa .... your Silky and smooth Swiss meringue butter cream is ready to frost the cake or cupcake.
Happy baking...
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