Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, swiss meringue butter icing for cupcake and cake. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Swiss Meringue Butter Icing for cupcake and cake is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Swiss Meringue Butter Icing for cupcake and cake is something which I have loved my whole life. They’re nice and they look fantastic.

When it comes to topping off layer cakes, many of us rely on a classic American buttercream frosting. This frosting is made up of butter, confectioners' sugar and milk and it's a cinch to make. But there are so many delicious frostings out there that it's worth branching out—particularly for a rich Swiss meringue buttercream.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have swiss meringue butter icing for cupcake and cake using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Swiss Meringue Butter Icing for cupcake and cake:

1. Get sugar
2. Take egg white
3. Get pure Vanilla
4. Get salted / unsalted butter room temperature, cut into smal
5. Make ready crisco non vegetable(cut into small cubes)
6. Get icing sugar

Meringue Butter Cream Cake Recipes Wedding Cake Flavors Buttercream Frosting Ganache Cake Cake Flavors Swiss Meringue Buttercream Cupcake Cakes Silky smooth and fluffy. Love swiss meringue because it's not overly sweet and is easy to add flavors - chocolate, espresso powder, fruit purees, caramel, and lemon zest This post may contain affiliate links. Swiss meringue buttercream is better in flavor and texture than American buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything!

Steps to make Swiss Meringue Butter Icing for cupcake and cake:

1. Bring a boil water into the pot. Place mixing bowl on top the pot that contains egg white, sugar, vanilla. Whisk constantly until reaching 140 -160 C. Then turn of the heat.
2. Beat white egg liquid until cool and stiff. Place ice cube, or something cool from the freezer under the bowl while you beat it. Its the purpose to make faster way to get cool of white egg.
3. When egg white cool down and stiff, turn off mechine, and scrap down all the acces.
4. Start again mixing with medium speed and beat butter one by one. Continue with crisco. Once butter and crisco done, increase high speed the mechine about 2 mnt.
5. Last step, pour icing sugar into the butter. Cover the bowl using kitchen cloth, so it will not spread all over. Start mixing with low speed. After 30 sec continue increace speed around 2 mnt. And ready to decorate.

It is silky, pipes beautifully, and is stable (scroll down to see the fun design I made for my niece and nephews puppy-themed birthday party). Swiss meringue buttercream is a glorious thing to behold. Ah, look at that silky texture. Look at how it holds its shape. While cakes cool, make your frosting.

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