How to make perfect and silky Swiss meringue buttercream recipe by Tuntuni Ranna Ghor
সুইস মেরাং বাটারক্রীম ফ্রস্টিং
Language Type: English & Bengali (ভাষা - ইংলিশ এবং বাংলা)
Author: Tuntuni Ranna Ghor
Recipe type: Dessert| perfect and silky swiss meringue buttercream
Ingredients: -
Egg Whites: 02 pieces
Unsalted Butter: 125 g
Sugar: 1/2 cup
Vanilla extract: ¼ tsp
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Method:
Place egg whites and sugar in a metal bowl of a stand mixer. Place bowl over a pan of simmering water, not touching the water. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately, sugar should be dissolved with no graininess when a bit is rubbed between two fingers. It will be hot to the touch.
Immediately place the bowl on the stand mixer and whip on high using the whisk attachment until frosting has become thick silky and glossy, forming a stiff peak. Continue to whip frosting until the bowl feels room temperature to the touch, a total of about 10 minutes.
whisk with the mixer on medium speed, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to high and beat until smooth.
Once all of the butter has been incorporated, mix in extracts. If needed, continue beating until smooth.
Sweets frosted with Swiss meringue buttercream may be stored on the counter for a few days, or in the refrigerator. If storing in the refrigerator, bring to room temperature before serving.
Immediately place the bowl on the stand mixer and whip on high using the whisk attachment until frosting has become thick silky and glossy, forming a stiff peak. Continue to whip frosting until the bowl feels room temperature to the touch, a total of about 10 minutes.
whisk with the mixer on medium speed, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to high and beat until smooth.
Once all of the butter has been incorporated, mix in extracts. If needed, continue beating until smooth.
Sweets frosted with Swiss meringue buttercream may be stored on the counter for a few days, or in the refrigerator. If storing in the refrigerator, bring to room temperature before serving.
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