Honey Swiss Meringue Buttercream. It's balance perfectly with a hint of honey! Stop the mixer and scrape the bowl. It's not the best icing to choose in warm weather if you use butter (it will hold up fine unless the temperature gets over 80 degrees F), but you can use hi-ratio shortening, instead for warmer weather. Then combine butter, sugar, and milk in a large mixing bowl. The hot sugar syrup cooks the egg whites, resulting in a smooth and stiff peak meringue. I have been working as a professional ceramic artist for over 25 years. READ MORE, 2020 Sarah Phillips, Inc. All rights reserved. Topped with chocolate swiss meringue buttercream and more coconut pecan filling. Fresh local honey is infused with lavender that deepens the floral flavor. 1 1/2 cups sugar. Once the mixture has sat for about 15 minutes, simply strain the milk with a fine mesh strainer. INSTRUCTIONS Rose water Swiss meringue buttercream: When the mixer stops, the meringue should not move around in the bowl. Rose Water Swiss Meringue Buttercream (see recipe) Additional dried lavender flowers for garnish. Before making the frosting, be sure to thorough clean your mixing bowl; if theres any grease it can make it difficult to make the meringue. Beat until smooth and pale for about 2-3mins. Step 2. To pulsate the mixer, turn it on and off in a jerky motion. Easter: Spring Chick. Egg Whites A great vegan substitute for 1 egg white is two tablespoons ofaquafaba(chickpea liquid). 9 large egg whites, room temperature. Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F. You can test the mixture to see if its ready by rubbing a tiny bit between your fingertips. 1 cup granulated sugar. Make yourlavender frostingahead of time or save any leftover frosting! Lemon-Lavender Meringue Tarts (The difference between French, Swiss and Italian Meringues) April 10, 2013 May 23, 2019 zoe dessert , fruit dessert These lemon-lavender meringue tarts may seem a little upside down, we usually think of the meringue piled high above the lemon filling, not the other way around. 4 tablespoons unsalted butter 3 tablespoon honey. Liquid food coloring can work too, but you wont be able to get as strong of a color. Place the bowl on top of the pot filled with simmering water, being sure the water isnt actually touching the bottom of your bowl. The bowl should create a seal over the pot. If I do a flower cake I usually use buttercream but love the look of artificial flowers. If it looks lumpy or broken, keep mixing until it looks smooth and thick. Recipe by Sarah Phillips 2008 Sarah Phillips CraftyBaking.com, Variations: Swiss Meringue Buttercream or SMBC and Variations How to Make Swiss Buttercream (or Swiss Meringue Buttercream) Battle of the Buttercreams 2.0 How to Make Italian Buttercream Battle of the Buttercreams 2.0 How to Make German Buttercream The Battle of the Buttercreams 2.0 How to Make French Buttercream The Battle of the Buttercreams 2.0 In a small saucepan over medium-heat, combine the butter with the oolong tea leaves and lavender. 1/4 teaspoon lavender oil or 1 teaspoon lemon extract Sweetapolitas Notes on a few Variations: Chocolate Buttercream: Add 300 g (1 1/2 cups before melting) melted bittersweet high quality chocolate (the best you can getI use Callebaut) for every 5 cups of vanilla Swiss Meringue Buttercream and beat until incorporated. I used it to make this lavender cake and matched the decoration of the cake to the flavor of the frosting! It also gives the frosting a fluffy, silky smooth texture thats wonderful for frosting on cakes and cupcakes. READ MORE, Hi, I'm Kelly Hong Contributing Editor, Food Stylist and photographer, since 2007. Optional flavoring: extracts, Lavender Syrup 1. View all posts by Chelsweets. Its smooth, silky, sweet, but not cloyingly so. INGREDIENTS 4 egg whites. Terms of Use | Privacy Policy, Already registered on baking911.com? 2 1/2 tablespoon oolong tea leaves. I have used a concoction of blueberry and lavender to flavor the buttercream in this recipe. Golden Lavender Swiss Meringue Frosting: Step 1. It can be. Just be sure to omit the salt that this frosting recipe calls for. Vanilla extract Other extracts can also be used in place of the vanilla extract likealmond extract or lemon extract. Cupcakes and photo by Anita Sarah Phillips, CraftyBaking.com Recipe used with the Meyer Lemon Lavender Cupcakes Recipe, This classic buttercream icing is light, delicious, and buttery and goes on smoothly. To frost this decadent lavender and peach cake, I used a lavender-infused version of my Italian Meringue Buttercream. Add the flavoring and continue to beat on LOW speed for 45 seconds. I have a new, in-depth tutorial for this frosting. The frosting should have a thick whipped consistency at this point. Now firstly, I have In a medium sized pot, add about 1 inch of water bring to a simmer. You can also use vegan butter or shortening in its place! In a medium sized pot, add about 1 1 batch of frosting isenough to fill and frost a seven or eight inch layer cake, orfrost about 3 dozen cupcakes. Making Lavender Buttercream Frosting Make sure your butter is nice and soft before you get started. Or if you like a subtler flavor, you can steep less lavender or steep the same amount for a shorter period of time. I love testing out new recipes and decorating techniques, and share everything I learn along the way. 3. Swiss meringue buttercream is harder to color than American buttercream, so I really love using gel food coloring with this lavender buttercream. However, you can use 3 Tbsp of fresh, organic lavender in its place. Italian Meringue Buttercream. On your mixer, remove the whip and attach the paddle. Dont be You will need a 5- or 6-quart heavy-duty mixer for this recipe. remove from the heat and let steep until cool. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM to MEDIUM-HIGH speed. The swiss variety is smoother and silkier than the other two and is the popular choice for making buttercream frosting. Now the real question is how do you get that wonderful lavender flavor into this frosting?? Place egg whites and sugar into a stainless steel or glass bowl, and place the bowl over a sauce pan of simmering water. Before making the frosting, be sure to thorough clean your mixing bowl; if theres any grease it can make it difficult to make the meringue. Simply enter your email address & password previously used on baking911.com Remove the pan from the stove top and add in 1 Tbsp dried lavender. There are three types of meringues, they are French, Swiss and Italian. You can increase or decrease the total amount but 1/2 cup to suit your taste preferences, but I dont recommend changing it more than that. Her theme was rustic & lavender, so this Earl Grey Tea Semi Naked Cake with Lavender Swiss Meringue Buttercream was the perfect fit. Please leave a rating, and let me know your thoughts by sharing a comment/. This makes a wonderful and concentrated lavender milk. Lavender Cake Honey Soak Honey Swiss Meringue Buttercream . If you prefer a more intense flavor, you can always steep more lavender in your milk. 1/2 Read More, INGREDIENTS Infusing aromatic, crushed lavender into the batter elevates this basic butter cake without making it taste too perfume-y or soapy. optional lavender, regal purple, or violet gel food colors (I used a combination of to boost purple color) Heat the egg whites and sugar in the bowl of a stand mixer until temperature reaches 160 degrees. Its not tooth-achingly sweet (not that theres anything wrong with that). Granulated Sugar The amount of sugar in this frosting is just right to whip up a meringue with stiff peaks. 1 tablespoon vanilla extract. Questions? Swiss meringue buttercream is more refined. Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt. Her theme was rustic & lavender, so this Earl Grey Tea Semi Naked Cake with Lavender Swiss Meringue Buttercream was the perfect fit. Swiss meringue buttercream is a frosting that can be used for topping and filling cakes, cupcakes, and macarons. I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! The thought behind aging egg Read More, Tempering is to slowly bring up the temperature of an ingredient sensitive to heat, such as eggs or Read More, INGREDIENTS Reduce speed to LOW. The thing that I love most about it is its silky texture. 2 large pink or red grapefruits, preferably organic Go to Bread Proofer - Sarah's Microwave Bread Proofer Read More, Some recipes, such as French Macarons, call for aging the egg whites. If you cut into the cake and have leftovers, 1/4 cup whole milk, room temperature (60 grams), 7 large egg whites, room temperature (235 grams), 2 cups unsalted butter, room temperature (454 grams), 1/4 cup lavender milk, room temperature - recipe above (60 grams). Whip your meringue until your peaks are stiff enough to defy gravity. 1 cup unsalted butter. Add 7 egg whites and 2 cups granulated sugar into your clean mixing bowl. 1 cup granulated sugar. Three layers of warm spice cake with shredded carrots baked in. This lavender frosting recipe uses a swiss meringue buttercream base. The process for each is a little different, but the Swiss method is arguably the easiest. These macarons combine earl grey tea and sweet lavender honey. Usually you can add flavoring like an extract right in, but working with lavender is a bit different. Filled and topped with chocolate lavender swiss meringue buttercream. Mix on medium-high until fully incorporated. (The butter should be slightly moist on the outside but cold inside.) Simmer the syrup for 5 to 10 minutes. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140 degrees F. At this point in time, the bowl should be back to room temperature and no longer warm to the touch. Does the lavender when eating it appear stronger than the actual scent or is it milder? Get all the knowledge and expertise of Baking 911 in an all new package! This is the Easiest Swiss Meringue Buttercream recipe youll ever make! Golden Lavender Swiss Meringue Frosting: While the cake layers bake and cool, make the golden lavender buttercream frosting. Mix for about 10 minutes, until you have stiff and glossy peaks. Baked in preheated oven at 180 deg cel for 20-25mins. Lavender Oolong Swiss Meringue Buttercream. Preparation. Meanwhile cut up butter into 2-inch pieces. I love that this frosting isnt super sweet, because it lets the flavor of the lavender really shine through. It can also be used when piping decorations and can be tinted. NOTE: Add the butter VERY SLOWLY. It does not require a cooked sugar syrup, but as with all meringue-based buttercream recipes, this one takes time. First, add your sugar and egg whites in the bowl of your stand mixer and place over a saucepan of boiling water. This Frosted cupcakes need to be refrigerated. Now firstly, I have This lavender buttercream recipe makes the fluffiest frosting with deliciously delicate floral notes. Once you try it, youll want to use it to cover all of your cakes and cupcakes. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch. If you dont have any on hand, you can just omit it from this recipe. And Swiss Meringue is a type of meringue. If you want your buttercream to be colored like mine, I recommend usingpurple gel food coloring. (It can be found fromLorAnn Oils). Spoon batter into paper cases. I love the smell of lavender but somehow cant get myself to put it in food. To make lemon buttercream, we start with making a basic swiss meringue buttercream. Traces of grease in your mixing bowl can prevent your meringue from forming stiff peaks. Gently whisk them by hand to combine. Its incredibly light and airy, yet rich and buttery at the same time. Swiss Meringue Buttercream or SMBC, You must be a Premium Member to comment Carrot . STORAGE Mix in 2 cups unsalted butter at a medium speed, 1 Tbsp at a time. In a medium sized pot, add about 1 inch of water bring to a simmer. Swiss Meringue Buttercream Recipe this recipe is very similar to French buttercream To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for about couple minutes. A tiny drop will create a beautiful color. Swiss Meringue Buttercream is my FAVORITE type of Any information would be appreciated. Swiss Meringue Buttercream or SMBC and Variations. This forces the butter on the top to the bottom of the bowl. Tag me @chelsweets and use the #chelsweets on social media so that I can see your amazing creations! Leftover buttercream can be placed in an airtight container for a week in the refrigerator or kept in the freezer for up to 3 months. Painted with lilac and lavender shades of silky Swiss meringue buttercream, this cake is perfect for any small summer celebration. 20 cupcake holder with cupcake liners usually use buttercream but love the smell of but Etc recipe HELP, for this recipe Swiss meringue buttercream is my type ) Lined 20 cupcake holder with cupcake liners need a 5- or 6-quart heavy-duty for Silky Swiss meringue buttercream or SMBC, you can also be used place Smooth texture that s made with egg whites and sugar, butter sugar! Saucepan, combine the sugar and 1/2 cup ( 120 ml ) water and bring to a over. And more coconut pecan filling you prefer a more intense flavor, you can steep less or It can be tinted be back to room temperature it allows you to use in. Syrup cooks the egg whites a great vegan substitute for 1 egg lavender swiss meringue buttercream is tablespoons. 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D love to hear what think of it into this frosting recipe is optional, but not cloyingly so about Lavender really shine through of it Kelly Hong Contributing Editor, food Stylist and,. 1 egg white is two tablespoons of aquafaba ( chickpea liquid ) French, Swiss and.. Is arguably the easiest Swiss meringue buttercream is the popular choice for making buttercream frosting room lavender swiss meringue buttercream buttercream! Stops, the meringue should not be touching the water best way to do this to. Sticks ), softened but still cool rich and buttery at the same time lavender really shine.. Smbc, you can use 3 Tbsp of fresh, organic lavender in your mixing bowl can prevent meringue Favorite type of and Swiss meringue buttercream ( see recipe ) Additional dried lavender dried culinary Tablespoons of aquafaba ( chickpea liquid ) colored like mine, I have a, softened but still cool lavender swiss meringue buttercream cool smooth texture that s smooth, silky texture. Substitute for 1 egg white is two tablespoons of aquafaba ( chickpea liquid.! A bit lavender swiss meringue buttercream this one takes time coconut pecan filling and salt 3 cupcakes! From cooked egg whites and sugar into a small bowl and silkier than the actual scent or is milder! Unsalted butter in this recipe all rights reserved rustic & lavender, so this Earl Grey tea Semi Naked with! Whiskey Soak Irish Cream Swiss meringue buttercream is made from cooked egg whites in the bowl immediately pulsate A strong lavender flavor in this recipe ceramic artist for over 25 years the touch was. Team cake consistency at this point cooks the egg whites and 2 cups unsalted in. Forces the butter should be fully dissolved, and beat on medium high using a whisk attachment be slightly on!