How to Make Perfect Swiss Buttercream Every Time
Image credit: Pastry Living with Aya via YouTube
Personally, I think that buttercream is the best part of any muffin or cupcake and I love incorporating different kinds of flavors into it. Making the perfect buttercream is very important because one mistake can make it too loose or runny which is not a very good consistency and can also affect how you would enjoy eating. But luckily, Pastry Living with Aya on YouTube is here to teach you 10 simple tips for a no-fail buttercream that is perfect every single time.
Ingredients:
- 150 grams or 5.3 ounces of egg white, approx. 4½ to 5 eggs
- 225 grams or 1¼ cups of granulated sugar
- 453 grams or 4 sticks of butter, unsalted
- Any flavor that you like to add to your buttercream
Directions:
Add the egg white and sugar to a large mixing bowl, then place it on top of a bowl with hot water, and whisk them together. Scrape the sides of the bowl, then wipe the bottom of the bowl dry, and transfer the mixture to the bowl of a stand mixer. Whip the mixture until stiff peaks form, add the butter, then continue to mix them together until incorporated, add any flavor that you want, and give them a good mix. Transfer it to a piping bag, then start piping it on your muffins or cupcakes, and serve.
[social_warfare]
Tips:
#1: Make sure that all of the ingredients and tools you’re using have no oil or liquid at all. The oil will make it hard for the egg white to become stiff and fluffy.
#2: When giving the egg white and sugar a water bath, make sure not to use hot water but use a simmering one instead because too much can cook the egg white.
#3: As stated in tip #2, the heat might cook the egg whites, so make sure to mix it constantly, and scrape off the sides every now and then.
#4: Heat it up to 160°F or 71°C to make a stiffer buttercream that is able to hold its shape, this heat temperature can also kill salmonella in case it’s present in the ingredient.
#5: Whip the egg white immediately while it is still hot using a high-speed setting until the meringue cools down, then switch the speed to medium once warm, and reduce it to low when it’s just slightly warm. *Watch the video tutorial for more tips and details
*All image credit belongs to Pastry Living with Aya via YouTube. Follow and subscribe to her channel for more!
