Swiss maringue butter cream frosting for cakes and desserts

Name: Swiss maringue butter cream frosting for cakes and desserts
Cuisine: Pakistani
Ingredients: 5 large room temperature egg; 1 and 1/2 cup granulated sugar; 400-500 gm unsalted butter; Pinch salt; Pinch vinella flavour

Uzma Adnan @cook_16387298

🧁🎂Best best and best frosting for cup cakes and cakes.🧁🎂

Uzma Adnan @cook_16387298

🧁🎂Best best and best frosting for cup cakes and cakes.🧁🎂

Saved

Ingredients

5large room temperature egg
1and 1/2 cup granulated sugar
400-500 gmunsalted butter
Pinchsalt
Pinchvinella flavour

Saved

Steps

1

Separate egg white from yolk.
2

Add sugar and whisk couple of minute.
3

Take a sauce pan add water to boils put the bowl over sauce pan so that it does not touch water surface we just need heat.
4

Gently whisk so that all sugar melt properly there should be no Crystal's
5

If check with hands it feels just warm and sticky like marshmallows.
6

If u have thermometer check, temperature just riches 160 f or 71 c.
7

Now start beating either stand mixer or hand mixer. Beat for 10 to 15 minute.It shows stiff peak.
8

Add pinch of salt and vanilla.
9

Make small cubes of room temperature butter. If touch with fingure its upper surface should b cold. We don't need melted butter.
10

Now start adding 1 cube of butter to the maringue and beat gradually.
11

Add one cube 1 time and beat. Repeat this till last cube of butter.
12

If add warm butter, maringue will become soupy.
13

Till the last cube of butter, maringue will become also ready.
14

It is so so soft shiny silky beautiful good stiffness and color.
15

Can add edible colours to make color butter cream.
16

In picture you can see with this recepie we have 2 pounds buttercream.
17

Better to put in refrigerator for at least 1 hour for good piping result
18

Storage: Transfer into the air tight container or ziplock bag and refrigerate for 3-4 days depends on refrigerator temperature.
Can be freeze for 2 to 4 weeks.
Just defrost and whisk again before use.