Swiss meringue buttercream is a type of frosting that is light and fluffy, making it the perfect complement to any cake or cupcake. Although it may seem intimidating, making this delicious frosting without a stand mixer is actually quite simple. Here’s how to do it:
First, gather the ingredients. You will need:
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 pound (4 sticks) unsalted butter, softened
1 teaspoon vanilla extract
Now, you are ready to begin. Start by putting the egg whites and sugar in a large heatproof bowl. Place the bowl over a pot of simmering water, making sure that the water does not touch the bottom of the bowl.
Whisk the egg whites and sugar together until the sugar dissolves and the mixture is hot to the touch. Remove the bowl from the heat and continue to whisk until the mixture is stiff and glossy.
Add the cream of tartar and continue to whisk until the mixture forms stiff peaks. The mixture should look like marshmallow fluff.
Now, it’s time to add the butter. Start adding the butter one tablespoon at a time while continuing to whisk. Make sure to wait until one tablespoon is fully incorporated before adding the next. The butter should be room temperature, otherwise it won’t incorporate properly.
Once all the butter has been added, whisk in the vanilla extract. The meringue buttercream should now be light and fluffy.
Your swiss meringue buttercream is now ready to use. You can use it to frost cakes and cupcakes, fill layer cakes, or pipe decorations. Enjoy!
Frequently Asked Questions
FAQ 1: How do I make Swiss meringue buttercream without a stand mixer?
Answer: Swiss meringue buttercream can be made without a stand mixer by using a hand-held electric mixer to whisk egg whites and sugar over a double boiler until the sugar has dissolved. Then, the mixture should be transferred to a bowl and beaten until stiff peaks form. Finally, once the butter has been added and the mixture is combined, it can be used as a frosting.
FAQ 2: What type of sugar should I use to make Swiss meringue buttercream?
Answer: Granulated sugar is the recommended type of sugar to use when making Swiss meringue buttercream.
FAQ 3: How long does it take to make Swiss meringue buttercream?
Answer: The time it takes to make Swiss meringue buttercream depends on the recipe, but it generally takes about 20-30 minutes.
FAQ 4: What tools do I need to make Swiss meringue buttercream?
Answer: To make Swiss meringue buttercream, you will need a double boiler, a hand-held electric mixer, a bowl, and a spatula.
FAQ 5: How much butter is needed to make Swiss meringue buttercream?
Answer: The amount of butter needed to make Swiss meringue buttercream varies depending on the recipe, but generally, you will need between 1-2 sticks of butter.