Swiss meringue, si butter cream lembut. Swiss meringue buttercream can be finicky. It's temperamental and can cause a whole lot of unnecessary stress. The good news is that as long as your meringue was stiff before the butter was added Want to make lemon butter cream.
The process for each is a little different, but the Swiss method is arguably the easiest.
Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla.
Swiss meringue buttercream SMBC is rich creamy and glossy, compared to most other buttercreams.
Cara membuatnya pun cukup mudah, kalian dapat menyiapkan Swiss meringue, si butter cream lembut hanya dengan menggunakan 4 bahan dan 10 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Swiss meringue, si butter cream lembut yuk!
Bahan Swiss meringue, si butter cream lembut
- Siapkan 50 ml putih telur (kurleb dari dua butir telur).
- Dibutuhkan 150 gr butter (aku mentega putih n margarine msg2 @75 gr).
- Dibutuhkan 100 gr gula bubuk (bisa gula pasir biasa, diblender).
- Gunakan 1.5 sendok teh vanili essense (aku rhum bakar🤤).
Meringue buttercream - Made with the addition of whipped egg whites. Less sweet than the classic Cream of tartar - helps stabilize the eggs and work great when making meringue. This swiss meringue buttercream frosting is made with fluffy meringue, and has the perfect balance of sweetness and richness! While I frost most of my cakes with American buttercream, sometimes I like to mix things up!
Cara memasak Swiss meringue, si butter cream lembut
- Rebus air dengan api sedang hingga mendidih..
- Di wadah lain (aku pakai panci) masukkan putel (putih telur) dan gula.Kmd aduk pakai whisk. Setelah rata, taruh wadah berisi putih telur tadi di atas panci berisi air panas yg tadi sdh mendidih. Aduk dg whisk smp gula larut. Cara mengeceknya, ambil sedikit campuran putih telur n gula td dg sendok. Kmd rasakan dg tangan. Bila tdk ada gumpalan, berarti gula sdh larut dg baik..
- Angkat dari kompor, kmd masih dlm kondisi panas2, kocok dengan mixer sampai kondisi ruang, yaitu bila kita sentuh/pegang wadahnya, sdh tak terasa panas lagi.
- Lalu masukkan butter scr bertahap sambil terus dimixer himgga rata, disusul dg vanila essens atau rhum. Mixer kurleb 15 menit an (aku pakai campuran mentega putih n margarine).
- Jadi deh. Kalau tdk habis, bisa di simpan di wadah kedap udara di dlm freezer. Kalau mau digunakan lagi, diamkan hingga suhu ruang. Bisa awet di freezer dlm jangka waktu sebulan.
- Karena menggunakan margarine, jd warnanya agak kekuningan ya mom..
- Bisa digunakan untuk lapisan Kue tart or spt aku ini, utk cup cake dan red velvet.
- Mudah bgt adonannya utk dikreasikan☺️ tuh si princess ku ikutan😂.
- Manisnya pas dan gak menempel di langit2 mulut.
- Thx to u mb Nila Syanif😍.
One of my resolutions this year was to be more open to different types of frosting. Swiss meringue buttercream is a very stable, light and fluffy buttercream that is not-to-sweet. It's made by dissolving sugar in egg whites and then whipping them to a stiff meringue. Then you add in butter and vanilla and whipping until it's super light and fluffy! It's easy to make and amazingly delicious!
