![]() ![]() This should take about 3-5 minutes depending on how warm your stove is.Īdd the mixture to the bowl of your stand mixer fitted with a whisk attachment or to a large bowl with a handheld mixer, whisk on medium speed for 5-8 minutes until the mixture has cooled, it will look thick and glossy. ![]() If you rub the mixture between your fingers you should not feel the sugar granules. I like to use my metal mixing bowl that attaches to my KitchenAid mixer.Īdd the sugar and egg whites to the bowl and whisk until the mixture reaches about 150F/65C or the sugar has dissolved and the texture has slightly thickened and its foamy. Start by making a Bain Marie - a small pot with a little water over low heat place a larger heatproof bowl on top making sure the bowl does not touch the water- the steam from the water will cook the mixture). How do you make Baileys Swiss Meringue Buttercream? If you live in a hot environment or its a very warm day then I suggest keeping your frosted treat in the fridge until 10 minutes before serving. The texture is also so luscious, and it pipes beautifully.Īnother thing I love about Swiss Meringue Buttercream is how it holds its shape and is stable, it does not crust like American Buttercream though. So using good old granulated/ caster sugar is one of the reasons I love Swiss meringue buttercream. I hate working with powdered sugar no matter what I do it seems to get everywhere, all over me, my counters, and the floor. American style buttercream is fine, but in my opinion, it is overly sweet, sometimes sickly sweet, not to mention it is made with powdered sugar/ icing sugar. If you have never had Swiss meringue buttercream you are in for a treat. Silky smooth Swiss meringue buttercream is flavored with Baileys Irish Cream for a delicious frosting perfect on cakes, cupcakes, or even Guinness Brownies! This easy frosting is stable, not overly sweet, and easily made ahead of time. ![]()
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