Thermomix Recipes

Desserts

swiss meringue buttercream thermomix

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10 December, 2023

When it comes to creating heavenly confections, mastering the art of Swiss Meringue Buttercream is a game-changer.

This velvety, light, and luscious frosting, prepared effortlessly with Thermomix, is a surefire way to elevate your baking prowess.

FAQsCan I use salted butter instead of unsalted? While you can, it's advisable to use unsalted butter to have better control over the saltiness of the frosting. How long can I store Swiss Meringue Buttercream? When refrigerated, it can last up to a week. Ensure it's in an airtight container for optimal freshness. What if the frosting looks curdled after adding butter? Don't panic! Keep whipping, and it will eventually transform into a smooth and glossy texture. Can I freeze Swiss Meringue Buttercream? Absolutely! It freezes well for up to three months. Thaw in the refrigerator and rewhip to restore the texture. Is there a substitute for vanilla bean paste? Vanilla extract can be used as a substitute. Adjust the quantity according to your taste preference.

swiss meringue buttercream thermomix

Persons
4
Cuisine Cocina Española
Category Desserts

Ingredients

  • 425 g Unsalted Butter, Softened, Cubed (2cm)
  • 200 g Egg Whites (Approximately 6 Large Eggs)
  • 250 g Castor Sugar
  • 1 Pinch of Salt
  • 1-2 tsp Vanilla Bean Paste

Instructions

  1. Before diving in, take note of these tips:
  2. Place a bowl onto the mixing bowl lid, weigh the butter, and set it aside.
  3. Combine egg whites, castor sugar, and salt in the mixing bowl, then heat for 5 minutes at 60 degrees/sp2.5.
  4. Crafting the Meringue Magic
  5. Whipping Up the Meringue:
  6. Insert the butterfly whisk and whip until the meringue is smooth, glossy, and stiff. This takes about 5 minutes at sp4.
  7. Chill and Set:
  8. Allow the mixing bowl of meringue to cool in the refrigerator for 30-40 minutes. Ensure it reaches room temperature before proceeding.
  9. Butter Integration:
  10. Turn the dial to 6 minutes at sp3. Add the reserved soft butter, one piece at a time through the hole in the mixing bowl lid. The frosting may look curdled initially, but fear not – it will transform into a smooth, glossy delight.
  11. Finishing Touch:
  12. Scrape down the sides of the mixing bowl with a spatula, then add 1-2 tsp of vanilla paste or your preferred flavoring. Whip for 20 seconds at speed 3.5. Repeat if necessary until the mixture achieves a flawless, smooth texture. Happy frosting!
  13. Conclusion
  14. In the realm of baking, Swiss Meringue Buttercream reigns supreme. The Thermomix method outlined here guarantees a silky, irresistible frosting that will leave your creations unparalleled.

FAQs

  1. Can I use salted butter instead of unsalted?
  2. While you can, it's advisable to use unsalted butter to have better control over the saltiness of the frosting.
  3. How long can I store Swiss Meringue Buttercream?
  4. When refrigerated, it can last up to a week. Ensure it's in an airtight container for optimal freshness.
  5. What if the frosting looks curdled after adding butter?
  6. Don't panic! Keep whipping, and it will eventually transform into a smooth and glossy texture.
  7. Can I freeze Swiss Meringue Buttercream?
  8. Absolutely! It freezes well for up to three months. Thaw in the refrigerator and rewhip to restore the texture.
  9. Is there a substitute for vanilla bean paste?
  10. Vanilla extract can be used as a substitute. Adjust the quantity according to your taste preference.
chomon
10 December, 2023
by chomon

Receta por chomon