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28 oct. 2024 · Making Swiss Meringue Buttercream. Fill a large pot with about 2 inches of water and bring it to a simmer. Place the metal bowl of your stand mixer on top of the pot of water to create a bain-marie (or double boiler). The water should not touch the bottom of the bowl. Whisk together the egg whites, sugar, and salt in the mixing bowl. 3 avr. 2024 · Step 1: Make the Swiss Meringue. Create a double boiler by placing your mixing bowl over a pot of water filled with 1 to 2 inches of water. Bring the water to a simmer. Make sure that the water does not touch the bottom of the bowl or the eggs could overcook. To the mixing bowl, add the egg whites and sugar. Whisk to combine. 6 nov. 2024 · Dissolve the sugar in egg whites. In your squeaky-clean bowl, combine egg whites with sugar. Heat the egg whites using a double boiler, whisking constantly until the mixture hits about 140ºF on a candy thermometer (not higher than 160ºF). The sugar should be dissolved completely. Beat the egg whites. Instructions. Add the egg whites and sweetener to the bowl of a stand mixer. Using the paddle attachment, beat on medium speed for about 10 minutes, scraping the sides as necessary. Turn the speed down to low. Gradually add the butter a chunk at a time until each chunk is fully incorporated. 29 mai 2024 · Temperature: If the butter is too cold, it won't incorporate well with the meringue, resulting in curdling. On the other hand, if the butter is too warm, it can cause the buttercream to become too runny. Make sure the butter is at room temperature, around 68-72°F (20-22°C), before adding it to the meringue. 6 juil. 2024 · Oven – Preheat the oven to 325℉/ 165℃/ Gas Mark 3. Grease and line 3 x 8-inch round baking pans. You can divide the batter in half (1/2X) to make 3 x 6-inch round cake layers. Dry ingredients – in a medium bowl, combine flour, baking powder, baking soda, and salt – set aside. 20 nov. 2024 · Place water, meringue powder, and salt in a mixer bowl over a double boiler (explained above). Whisk the mixture until it’s sticky and foamy – you want the mixture to resemble egg whites. Add the sugar and continue to whisk over the double boiler until the sugar is dissolved (about 160 F if you have a thermometer). 7 mai 2024 · In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has completely dissolved. If you have a thermometer, the temperature should reach 150F/65C. 21 nov. 2024 · SMBC or Swiss meringue buttercream is traditionally made by heating sugar and egg whites over a double boiler, then whipping on high speed and gradually adding butter. The traditional way is tasty but requires more time and tools. Faux Swiss meringue eliminates using a stove and tastes just as delicious.