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Before you jump to Swiss Meringue Buttercream recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.
We all know that consuming healthy meals can help us really feel better inside our bodies. When we eat more healthy foods and less of the bad ones we generally feel much better. Eating more fresh vegetables helps you feel better than eating a slice of pizza. Sometimes it’s hard to find healthy foods for snacks between meals. Shopping for snacks can be a struggle because you have countless options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.
Yogurt can be a snack many people take for granted. Often people elect to eat yogurt over a balanced lunch which is not the greatest idea. As a snack, however, yogurt is one of the best things you can reach for. It is a protein-rich source of nutritious nutritional vitamins. Yogurt is easy for the body to digest and, depending on the type of culture made use of to make the yogurt youre eating, can also help normalize your digestive system. Easy hint: select unsweetened yogurt and include walnuts or flaxseeds. This reduces your sugar absorption without lowering the taste of your snack.
You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to swiss meringue buttercream recipe. To make swiss meringue buttercream you need 5 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Swiss Meringue Buttercream:
- You need 6 large egg whites, room temperature
- Get 160 grams granulated sugar
- Get 300 grams unsalted butter, room temperature but not too soft, cut into cubes
- You need 1/4 tsp vanilla extract
- Provide 1/4 tsp salt
Steps to make Swiss Meringue Buttercream:
- Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved.
- Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it.
- Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly.
- Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while.
- You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again.
It's silky, smooth, elegant, and delicious. Use it to decorate cakes and cookies. Learn to make Swiss Meringue buttercream Frosting! - STORAGE: Keep buttercream at room temperature if using the same day. While I frost most of my cakes with American buttercream, sometimes I like to mix things up! This ultra-silky Swiss meringue buttercream is perfect for all of your favorite cakes and can easily be tinted for a colorful dessert display.
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