CAKE WITH SWISS MERINGUE BUTTERCREAM RECIPES
VANILLA CUPCAKES WITH SWISS MERINGUE BUTTERCREAM RECIPE ...
Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.
Provided by Rae
Categories Desserts Cakes Cupcake Recipes
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Mix flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
- Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
- Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
- Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.
Nutrition Facts : Calories 406.8 calories, CarbohydrateContent 35.7 g, CholesterolContent 103.2 mg, FatContent 28.1 g, FiberContent 0.4 g, ProteinContent 4.1 g, SaturatedFatContent 17.4 g, SodiumContent 342.6 mg, SugarContent 23.8 g
SWISS MERINGUE BUTTERCREAM RECIPE | SOUTHERN LIVING
This Swiss Meringue Buttercream frosting pairs beautifully with our Buttermilk-Chocolate Cake, but it would be delicious with almost any layer cake—it's incredibly light and fluffy and doesn't weigh down delicate cake layers. When making the frosting, add the butter slowly and don't rush this step. It takes about 15 minutes to incorporate all of it. As you add the butter, the frosting may appear broken at some point, but it will come back together. Best of all, you can make it in advance; it's surprisingly stable and will hold in the refrigerator for several days.
Provided by Pam Lolley
Categories Cakes
Total Time 35 minutes
Yield About 6 cups
Number Of Ingredients 6
Steps:
- Pour water to a depth of 1 1/2 inches in a large saucepan; bring water to a boil over high. Reduce heat to low, maintaining a gentle simmer. Whisk together egg whites, sugar, and salt in bowl of a heavy-duty stand mixer. Crumple a large piece of aluminum foil; shape into a ring about 2 inches high. Place in simmering water in saucepan. (The foil ring will prevent the mixer bowl from touching the water.) Place mixer bowl on foil ring.
- Cook egg white mixture, whisking constantly, until mixture registers 160°F on an instant-read thermometer, 10 to 12 minutes. Transfer bowl to heavy-duty stand mixer fitted with whisk attachment. Beat mixture on low speed for 1 minute; gradually increase speed to medium-high, beating until mixture is fluffy, glossy, and completely cool, 8 to 10 minutes total.
- Reduce speed to medium-low, and add softened butter a few pieces at a time, beating well after each addition. Beat in vanilla and almond extracts. Remove whisk attachment; attach paddle attachment. Scrape down sides of bowl with a rubber spatula. Beat frosting on low until very smooth, 1 to 2 minutes. Use immediately, chill in an airtight container up to 3 days, or freeze up to 1 month. (Before using, let chilled or frozen buttercream come to room temperature and beat on low speed.)
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SWISS MERINGUE BUTTERCREAM RECIPE | ALLRECIPES
This is absolutely the best icing I have ever made.
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Reviews 4.8
Total Time 30 minutes
Category Desserts, Frostings and Icings, Buttercream
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SWISS MERINGUE BUTTERCREAM RECIPE | SOUTHERN LIVING
This Swiss Meringue Buttercream frosting pairs beautifully with our Buttermilk-Chocolate Cake, but it would be delicious with almost any layer cake—it's incredibly light and fluffy and doesn't weigh down delicate cake layers. When making the frosting, add the butter slowly and don't rush this step. It takes about 15 minutes to incorporate all of it. As you add the butter, the frosting may appear broken at some point, but it will come back together. Best of all, you can make it in advance; it's surprisingly stable and will hold in the refrigerator for several days.
From southernliving.com
Reviews 1
Total Time 35 minutes
Category Cakes
From southernliving.com
Reviews 1
Total Time 35 minutes
Category Cakes
- Reduce speed to medium-low, and add softened butter a few pieces at a time, beating well after each addition. Beat in vanilla and almond extracts. Remove whisk attachment; attach paddle attachment. Scrape down sides of bowl with a rubber spatula. Beat frosting on low until very smooth, 1 to 2 minutes. Use immediately, chill in an airtight container up to 3 days, or freeze up to 1 month. (Before using, let chilled or frozen buttercream come to room temperature and beat on low speed.)
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SWISS MERINGUE BUTTERCREAM RECIPE | ALLRECIPES
This is absolutely the best icing I have ever made.
From allrecipes.com
Reviews 4.8
Total Time 30 minutes
Category Desserts, Frostings and Icings, Buttercream
Calories 144.3 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 30 minutes
Category Desserts, Frostings and Icings, Buttercream
Calories 144.3 calories per serving
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Category Cake Recipes
- Using an offset spatula, cover cake again with remaining frosting.
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Nov 02, 2019 · Bake for 20-25 minutes or until a skewer inserted comes out clean. Allow the cakes to cool in the tin for 10 minutes, then turn out onto a wire rack to cool. Make the swiss meringue buttercream: In a large bowl or the stand mixer bowl, add the egg whites, vanilla bean paste and caster sugar, and whisk until combined.
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CHOCOLATE CAKE WITH SWISS MERINGUE BUTTERCREAM | BAKER BETTIE
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SIMPLE FAUX SWISS MERINGUE BUTTERCREAM RECIPE
Once combined, turn mixer to high and whisk for 5-10 minutes until stiff peaks have formed. Turn mixer off and switch from whisk to a paddle attachment. With mixer on low speed, begin adding butter a few pieces at a time until all butter has been added. Mix on medium low until buttercream is creamy, about 5-10 minutes.
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