7/14/2023 0 Comments Simple vanilla cake![]() ![]() Switch to the paddle attachment when you add the butter and flavoring.Use the whisk attachment to beat the egg whites and sugar mixture.It’s ready when the thermometer reaches 160 – 170 degrees F. Use a candy thermometer to check the temperature of the egg and sugar mixture.Whisk the sugar and egg whites together before heating over the double boiler.Egg whites should be completely free of any yolk.Make sure your mixing bowl is completely clean and dry before making this buttercream.She is a dear friend and taught me everything I know about SMB! Tips for Making Swiss Meringue Buttercream My family and I love the richness of an American Buttercream.Īnd before we get into some of the key points for making Swiss Meringue Buttercream, I have to introduce you to Tessa Huff of Style Sweet. It’s a lot lighter in texture and flavor than an American Buttercream, which is why I don’t often use it. While SMB is a bit more involved than my usual American Buttercream, and can sometimes be a little tricky, once you master the steps to a Swiss Meringue Buttercream, you’ll love it. Swiss Meringue Buttercream is a buttercream made by heating egg whites and sugar together over a double boiler, whipping them until medium-stiff peaks form, and then adding butter and flavoring. You’ll then turn the mixer to low speed and alternately add the flour mixture and buttermilk, followed by folding in the sour cream. You’ll then add the eggs, one at a time, beating well between each addition and then adding vanilla. To make this Sugar Free Vanilla Cake, you’ll start by beating the butter, monk fruit, and oil together on medium-high speed until it becomes light and fluffy. ![]()
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