Swiss Meringue Buttercreme (mit reduzierter Buttermenge) ist eine unverzichtbare Grundlage für Torten, Cupcakes und Dekorationen. Diese cremige und leckere Buttercreme besteht aus geschlagenem Eiweiß, Zucker und Butter und ist mit ihrem Hauch von Vanille eine echte Gaumenfreude. Die reduzierte Menge an Butter macht diese Buttercreme leichter und einfacher zu handhaben, ohne an Geschmack zu verlieren.

Swiss Meringue Buttercreme (mit reduzierter Buttermenge) / Grundlage für Torten, Cupcakes und Deko

Musik (music) is an essential aspect of our lives, and it brings us joy and happiness. In this video, the host shares a new basic recipe for Swiss meringue buttercream. This buttercream is perfect for creating firm decorations like roses or filling for the Vollkorn cake. First, she talks about separating the egg whites cleanly, getting room temperature butter, and sugar as the three fundamental ingredients. She then shows how to work with egg whites, mentioning the need to use fresh and organic eggs from free-range chickens for safety reasons.

The host demonstrates how to prepare the Swiss meringue buttercream using a water bath. She advises that the water should not touch the bowl, and the mixture should be heated over low heat for about eight minutes. The sugar crystals dissolve in the egg white mixture, which is now very liquid. The mixture is then placed into a clean mixing bowl and allowed to cool for 20 minutes. After that, it is whipped on high speed for ten minutes. The Swiss meringue is now firm and glossy.

Butter, one tablespoon at a time, is added to the mixture, and the entire mixture is whipped for another 15 minutes on medium speed. This step is essential to achieve a creamy, velvety texture. To flavor the buttercream, the host recommends adding either lemon zest, coffee, cocoa powder or vanilla extract. In this recipe, she uses vanilla extract as the flavoring agent. You can use your imagination to create different flavored buttercreams.

The Swiss meringue buttercream’s storage depends on the setting and is contingent on the user. On room temperature, it’s preserved for up to 3days, while the fridge can store it for up to 2/3 weeks. You should, however, taste the cream after 1-2 weeks if you are planning to use it after that duration.

This Swiss meringue buttercream that the host has prepared is an excellent base for fondants and is perfect for cake decoration. One can add to it any color, and it forms a beautiful and smooth surface for luxurious fondant. Additionally, you can use it for creating Versatile flowers like roses and poppies. Vollkorn cake is another fantastic dessert whose recipe the host has shared in a previous video, and it can be filled with Swiss meringue buttercream.

The Swiss meringue buttercream recipe shared in this video is beneficial, especially for those who love to bake or are planning to start baking. The recipe is versatile, and you can adjust it to your liking, as mentioned above. The host explains the entire process of making the Swiss meringue buttercream within the recipe’s guidelines, which is essential for beginners. Add to its speed to make the recipe fast and straightforward. It is perfect for anyone who wants to surprise their loved ones with a homemade cake decorated with beautiful buttercream flowers or an outstanding base for fondants.
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