Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, swiss meringue butter icing for cupcake and cake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Swiss Meringue Butter Icing for cupcake and cake is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Swiss Meringue Butter Icing for cupcake and cake is something that I’ve loved my entire life. They’re nice and they look fantastic.

Granted, icing or frosting (the sticky-sweet bomb of powdered sugar, soft butter, and vanilla) is the best, and arguably only, way to top a cupcake. Frosting whips up in about a minute and involves little more than a mixing bowl and spatula. Frosting is easy, super sweet, and. Add the butter, one piece at a time, and beat until incorporated after each addition.

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

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

1. Get 2 cups sugar
2. Take 1 cup egg white
3. Make ready 2 tsp pure Vanilla
4. Prepare 2 Stick salted / unsalted butter room temperature, cut into smal
5. Make ready 11/2 stick crisco non vegetable(cut into small cubes)
6. Prepare 2 2/3 cup icing sugar

Light and fluffy, Swiss meringue buttercream is perfect for icing cakes and using between cake layers. Made by whipping cooked egg whites, this frosting is sure to take your cakes and cupcakes up a notch! I wanted a Swiss merguine for that light airy not heavy sweet and butter. Swiss Meringue Buttercream is a frosting made from cooked eggs, caster sugar and butter.

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.

I wanted a Swiss merguine for that light airy not heavy sweet and butter. Swiss Meringue Buttercream is a frosting made from cooked eggs, caster sugar and butter. It's smooth and creamy, light and airy. When recipe testing, I found that too much butter could leave you with an overwhelming buttery taste and a greasy texture. And too much sugar made it far too sweet.

So that’s going to wrap it up with this special food swiss meringue butter icing for cupcake and cake recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!