Recipe Swiss Meringue Butter Icing for cupcake and cake

Ingredients :

• 200 gr sugar
• 1 cup egg white
• 2 tsp pure Vanilla
• 2 Stick salted / unsalted butter room temperature, cut into small cubes)
• 11/2 stick crisco non vegetable(cut into small cubes)
• 21/2 cup icing sugar

Method :

1. Bring a boil water into the pot. Place mixing bowl on top the pot that contains egg white, sugar, vanilla. Whisk constantly until reaching 140 -160 C. Then turn of the heat.
2. Beat white egg liquid until cool and stiff. Place ice cube, or something cool from the freezer under the bowl while you beat it. Its the purpose to make faster way to get cool of white egg.
3. When egg white cool down and stiff, turn off mechine, and scrap down all the acces.
4. Start again mixing with medium speed and beat butter one by one. Continue with crisco. Once butter and crisco done, increase high speed the mechine about 2 mnt.
5. Last step, pour icing sugar into the butter. Cover the bowl using kitchen cloth, so it will not spread all over. Start mixing with low speed. After 30 sec continue increace speed around 2 mnt. And ready to decorate.

Recipe Swiss Meringue Butter Icing for cupcake and cake 2017-05-05T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster