Swiss Meringue Buttercream With Pasteurized Egg Whites
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- Опубліковано 16 вер 2024
- Swiss Meringue buttercream is my favorite icing for cakes and cupcakes. It's creamy, light, and not overly sweet as it is made with granulated sugar rather than powdered or icing sugar used in American buttercream. It requires time and patience but definitely worth it in the end!
Here I used pasteurized liquid egg whites and it worked out perfectly. With the addition of white vinegar or other acidic ingredients such as lemon juice or cream of tartar, the pasteurized liquid egg whites whip up just fine. This eliminates the hassle of separating egg whites from the yolks which can sometimes be time consuming, and it's possible to get egg yolks in the whites.
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‐---------‐---Ingredients ‐‐‐---------------
1 cup of pasteurized liquid egg whites
2 cups of granulated sugar
1 teaspoon white vinegar or lemon juice or cream of tartar
2 cups of unsalted butter
1 tablespoon vanilla extract
1/2 teaspoon of salt
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Love it
Thanks so much dear 💕
Thnks for shairing
You're welcome, and thanks for watching!
Your recipe was easy to follow and I got so many compliments! I see you have another recipe with the fresh egg whites. Can you tell a difference between the two? Thank you!!!!
Sooo glad to hear! Not really, the taste is basically the same.😋❤
Ma’am honestly deep down my heart am in love with you 😅 did you know the amazing part of it is the way you give details of everything Kai you’re three much 😘🥰🥰
Good job dear. Thanks for sharing your talent with us, God bless you
Thanks so much for watching dear. 🥰💕
Loved this recipe… can I reduce the sugar quantity in this recipe recipe? Thanks
Thank you! Sure, you can, but not too much cause the egg whites need the sugar to reach stiff peaks. I would say you could reduce up to half a cup.
@@laurasirresistibletreats. thank you so much Laura. Reduced sugar by half cup, & it turned out perfect. Egg white reached stiff peak & taste amazing.
You're welcome, glad to hear!
Hi my lovely how many inch cake can this recipe be used for thank you 😊
It can be used to ice and decorate a 2 layer 8 inch cake or 3 layer 6 or 7 inch cakes. Thanks for watching.
I will try this for a cake I will make this Easter, I am wondering can I store this? If so, how long. Peace Always.
Yes, you can. In the fridge for about a week and in the freezer for up to 3 months. Just let it come to room temperature and re-whip until it becomes creamy again. Thanks for watching!
I pray mine turns out right, I plan to make a 6 layer cake for Easter .. .with your wonderful instructions I should be ok. :) @@laurasirresistibletreats.
Does this buttercream crust? Thank you for the awesome recipe.
No, it doesn't crust like American buttercream, but is very stable. Thanks for watching!
UA-cam love 💕💪💪💪💕💕
thanks for this . How do you preserve it for future use and how do you get it in usable form as well.
You're welcome! You can either store it in the fridge for a week or in the freezer for up to 3 months. To use it again, just let it come to room temperature and whip it again until it's smooth and creamy. Thanks so much for watching!
@@laurasirresistibletreats. Thank you for your reply Laura . Mine was creamy but had some air bubbles in it and i’m wondering what i did wrong . i whipped on very low with the paddle .
My first thought was that you might have whipped it on high speed, but since you say you whipped it on very low speed, I can't really think of what might have caused the air bubbles 🤔. Sorry, it's hard to say.
good question thanks for asking
Nice video. Description says:
1&1/2cup butter / 1 tablespoon vanilla
but in video you say
2cups butter / 1 teaspoon vanilla
Plz advise which we should follow.
Thanks so much for watching and for your observation. So sorry for the mix up. It's actually 2 cups of butter and 1 tablespoon of vanilla extract. I will correct the description right away to reflect what's on the video. Thanks again! 💕
@@laurasirresistibletreats. Thank you. Have you ever tried this with powder sugar?Allows you to skip the heating step. I tried this method recently ... Let me know if you try it and if you like it.
@@Kay-jk2gi No, I haven't, but it sounds like a great idea. I will definitely try it and let you know how it turns out. Thanks!
I thought the whole idea of not using powder sugar was to avoid too much sweetness...the objective is not skipping a step but rather avoiding too much sweetness@@Kay-jk2gi
Hi there, what if it’s a little on the runny side how can i make it more thicker
If it’s runny it hasn’t come together properly because the mixture was too warm - let it cool down at room temp or in the fridge then whip it again until it comes together into a thick mass
It might mean the mixture was too warm and the butter has melted. Just put it in the fridge for about 10 minutes and beat it again until it becomes thicker. Thanks so much for watching! 💕
@@meens93 thanks for your input.
@@laurasirresistibletreats. Thank you! Yes after putting it in the fridge for a bit, it turned out perfect!
@@esraarslan7774 so glad it worked out for you.
Mine keeps separating 😩
Oh no! Maybe it's too cold, you might wanna heat it up a little bit over a pot of boiling water and beat it on high speed for at least 5 minutes and it should come together. You can watch my other meringue buttercream videos that have some troubleshooting tips. I will leave the links below. 👇Thanks for watching!
ua-cam.com/video/IVYyJn3q2-Q/v-deo.html
ua-cam.com/video/PMXQyPDDd-E/v-deo.html
Thank you!!!