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Hello Everyone, my name is Maryana and welcome to my channel! Here is a recipe for a universal Swiss Meringue Buttercream. Why is it universal, you may ask? Because this glaze can be used to decorate, smooth and glaze most pastries. Many professional pastry chefs prefer it for its lightness, ultra silky look, stability and consistent texture.
This glaze colors beautifully in any, even the brightest colors with fat-soluble food colorings. Also, if you want to make the frosting chocolate or fruity at the very end of cooking, you can add cooled melted chocolate: dark, milk, white, freeze-dried berries or puree to give a fruity taste and color. You can add peanut butter, chocolate paste like Nutella, caramel, any extracts, flavorings and liqueurs. It is perfect for decorating, piping, or spreading over baked goods. In general, the flavor possibilities are limited only by your imagination.
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IMPORTANT!
I recommend reading the recipe and my blog recommendations carefully before proceeding with the Swiss meringue glaze! The link is below. Then you will succeed.
THE TIPS:
▪ The icing is layered:
If after you've added all the butter, the mixture is layered, place the frosting in a heatproof bowl and place in a water bath (over a pot of boiling water 4-5 cm above the hot water).
Without stirring, allow the edges of the meringue to heat and become slightly liquid (the center of the glaze will still be dense), hold the glaze for about 1-2 minutes.
Remove the frosting from the water bath and beat on low mixer speed for 30 seconds.
Then reduce the mixer speed to medium, and whisk until smooth and uniform.
▪ The frosting has become runny:
If the mixture becomes too runny after adding the butter, place the bowl of cream in the refrigerator for 20 minutes to cool. (A longer time will cause the butter in the frosting to solidify, so chill it in the refrigerator for no more than 20 minutes.)
After the time has elapsed, remove the bowl from the refrigerator.
Whisk the cream at medium speed with the mixer until thickened.
If the frosting is still a little runny, place it in the refrigerator for another 20 minutes, then whisk again with a hand mixer.
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Ingredients
For the Swiss Meringue Buttercream:
Egg whites - 225 g (about 6 pieces of large room temperature)
Sugar - 400 g
Unsalted butter - 450 g (room temperature)
Optional (must):
Lemon juice (or vinegar) - to degrease the bowl
Optional:
Vanilla extract/liqueur/cognac/caramel/chocolate/fruit puree - (optional)
Food colorings - (optional)
RECIPE: maryanakitchen.blogspot.com/2...
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Music:
Aakash Gandhi - Heavenly
Aaron Kenny - Beneath the Moonlight
#swissmeringuebuttercream #frosting #frostings #cakefrosting