Swiss meringue buttercream is used to decorate cupcakes and cakes. The frosting can be piped into swirls and rosettes.There a few different types of meringue buttercream. The most common forms are variations of a similar process. Swiss meringue buttercream is made by dissolving sugar in warmed egg whites and beating them. The frosting has the taste of real butter and a silky-smooth texture. Fruit purée and chocolate can also be added to the frosting to flavour it.
Swiss meringue buttercream is made with egg whites. Frosting made without egg yolks can be left out for a couple of hours. However, there is a risk for salmonella poisoning and it is recommended that you keep the frosting and frosted cakes in the refrigerator.
Butter has a delicate flavour and easily picks up other aromas. Store frosting in an airtight container and refrigerate for up to 10 days. Use a new plastic container and ensure the container is sealed. The frosting can also be tightly covered with cling film.
Refrigerated buttercream should be brought to room temperature before it is used. Remove lid or plastic wrapping to ensure that any defrosting condensation does not come into contact with the frosting.The buttercream may need to be beaten again. Use the lowest speed on the electric mixer and beat until smooth. This may take a couple of minutes. In some cases, the mixture needs to be beaten up to 10 minutes. Martha Stewart recommends that the frosting is stored for up to 3 days.
Cakes decorated with buttercream frosting can be kept in the fridge for up to 2 weeks. Wrap the cake in plastic before putting it in a tin or airtight container. Line the cake container with paper for extra protection from other scents. A glass cake dome can also be used. Take out the cake at least an hour or two before you're going to eat it. The icing is hard and cold straight from the fridge. The smaller the cake or cupcake, needs less time to come to temperature.
The frosting will keep for 3 to 6 months in the freezer. Bring the frosting to room temperature and beat until smooth again. This will take a couple of minutes. In some cases, it is not necessary to beat the frosting again.
There are a wide range of different recipes for Swiss meringue buttercream. Check the recommendations related to the recipe before freezing the buttercream. High humidity may negatively affect the frosting.
Raw or lightly cooked eggs may be contaminated with salmonella, which can be responsible for a type of food poisoning.