Buttercream Frosting For Macarons Recipes
3:2:1 SWISS MERINGUE BUTTERCREAM
The Best Swiss Meringue Buttercream using the handy 3:2:1 ratio of butter, sugar and eggs. Servings: Enough to fill 4 dozen regular macarons. Double recipe to frost a round 6 inch cake.
Provided by Mimi
Time 40m
Number Of Ingredients 6
Steps:
- Set butter out at room temperature.
- Bring a small pot of water to a boil.
- Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe.
- Gently whisk the whites & sugar mix over the boiling water, do not let the bowl touch the hot water.
- Pay attention to whisking the mixture when it starts getting hot, you don't want to cook the eggs.
- Whisk the mixture until the temperature reaches 160F*
- Whip the mixture in a counter mixer with the balloon whisk attached. Whip on low to start, then increase to medium.
- Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer. Change the whisk attachment to the paddle attachment.
- Add butter a little bit at a time while beating with the paddle attachment on medium speed.
- The mixture might look curdled or separated for a while but keep mixing. It will all come together.
- Add any extract, flavorings, salt or food coloring if desired. Whip until incorporated.
- Using a flexible spatula, fold out excess air in the frosting so that it can be piped or spread smoothly.
- Use immediately to frost or fill cakes, cupcakes, macarons or other desserts. Refer to post on how to store and freeze extra buttercream.
Nutrition Facts : Calories 1947 calories, Carbohydrate 131 grams carbohydrates, Cholesterol 419 milligrams cholesterol, Fat 158 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 100 grams saturated fat, ServingSize 1 grams, Sodium 1363 milligrams sodium, Sugar 131 grams sugar, TransFat 6 grams trans fat, UnsaturatedFat 47 grams unsaturated fat
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