Swiss Meringue Buttercreme ist eine der beliebtesten Buttercremesorten in der Backwelt. Diese cremige und süße Mischung aus Eiweiß, Zucker und Butter wird oft als Füllung oder Frosting für Kuchen oder Cupcakes verwendet. Was diese Buttercreme besonders macht, ist ihre Leichtigkeit und Luftigkeit sowie ihre Fähigkeit, eine Vielzahl von Aromen und Farben anzunehmen. In diesem Artikel erfahren Sie mehr über die Verwendung von Swiss Meringue Buttercreme als Basis für fondanttaugliche Kuchen und einige wertvolle Tipps von Sallys Welt.

Swiss Meringue Buttercreme / fondanttauglich / Sallys Welt

Musik is a famous German YouTube channel that brings recipes, tutorials, and tips related to baking and cooking. In one of the videos on the channel, Salis Welt shares a basic recipe and tutorial on how to make a buttercream frosting that is ideal for decorating cakes.

Salis Welt starts the video by introducing the buttercream recipe, which is called the Swiss Buttercream. She explains that this buttercream tastes similar to the Italian Buttercream but is easier to make and does not require a thermometer. The Swiss Buttercream is perfect for people who do not like the taste of egg whites in their buttercream and prefer a frosting that is not too sweet or heavy.

Salis Welt then shares the basic recipe for the Swiss Buttercream. She uses 85 grams of egg whites, 150 grams of sugar, a pinch of salt, 250 grams of softened butter, and 60 grams of powdered sugar. She explains that people who have a kitchen machine with heating functions can prepare the mixture by heating it to 60 degrees Celsius for five to seven minutes and then refrigerating it until it becomes firm and glossy.

The next step is to mix the sugar, egg whites, and salt in a metal bowl and whisk it over a hot water bath for five to seven minutes. When the mixture reaches the right temperature, Salis Welt checks it by touching the mixture with her fingers to see if there are any sugar crystals left. Once the sugar crystals have melted completely, she removes the mixture from the heat and lets it cool down for about 20 minutes.

In the meantime, Salis Welt prepares the butter by mixing it with powdered sugar until it becomes creamy and white. She then adds the cooled egg white mixture to the butter and whisks it until the buttercream becomes light, fluffy, and smooth. Salis Welt suggests that people should avoid adding the butter when the egg white mixture is still warm because it will make the buttercream runny.

Salis Welt then explains that people can flavor the Swiss Buttercream with different ingredients like vanilla extract, lemon zest, espresso, chocolate, or fruit puree. She suggests that people can cook fresh or frozen fruit until all the liquid evaporates and then add it to the buttercream for a fruity flavor. Salis Welt also recommends that people can freeze the Swiss Buttercream for later use.

In conclusion, Salis Welt’s tutorial on making Swiss Buttercream is informative and straightforward. Her step-by-step instructions make it easy for viewers to replicate the recipe at home. The Swiss Buttercream is versatile, and people can modify it to suit their tastes by adding different flavors and ingredients. Thanks to Musik and Salis Welt, baking enthusiasts can now make their cakes look more professional with this delicious buttercream frosting.
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