Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, microwave buttercream. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chocolate Frosting Recipe for cakes & cupcakes! Make homemade buttercream icing with help from an experienced culinary professional in this free video clip. Expert: Joy Harris Contact: sunshinestatecooking.com Bio: Joy Harris worked as a.
Microwave Buttercream is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Microwave Buttercream is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have microwave buttercream using 5 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Microwave Buttercream:
- Get 20 grams Egg whites
- Get 30 grams Sugar
- Take 10 grams Water
- Make ready 75 grams Unsalted butter
- Take 1 Vanilla essence or other flavoring
Once the meringue cools, butter is added to make the buttercream. Swiss buttercream is a velvety smooth frosting with a pleasantly light, subtly sweet flavor that is perfect for piping intricate designs or dramatic swirls! Italian meringue buttercream is a classic buttercream used by both professional cake-makers and home bakers. This rich buttercream, made with butter, sugar, and egg whites, isn't too sweet, yet is.
Instructions to make Microwave Buttercream:
- Put the egg whites in a bowl, and whisk until firm peaks form.
- In a small container, add the sugar and water and microwave (600 W) for 70 seconds. Wearing gloves/oven mitts, take container out of the microwave. Pour this gradually into the egg whites and combine well.
- If you want double the amount of buttercream, use 60 g of sugar and 20 g of water, and microwave (600 W) for 2 minutes.
- Beat until the meringue becomes glossy. Bring the meringue to room temperature as you beat.
- Add the softened butter to the meringue in a few batches, mixing with each addition. If you're making plain buttercream, then add a small amount of vanilla essence at this stage.
- Strawberry cream: After Step 5, add 1/2 teaspoon of freeze dried strawberry powder and mix.
- Cocoa cream: After Step 5, add 1 teaspoon of cocoa powder. It would also be nice if you add in a drop of rum or brandy.
- Matcha cream: After Step 5, add 1/2 teaspoon of matcha mixed with a small amount of warm water and mix together.
- Coffee cream: After Step 5, add 4 g of instant coffee mixed with warm water. Sprinkle in a little Kaluah for aroma.
This buttercream needs a bit of time to set up—there's a lot of chocolate. Make it at least a day ahead. *Caking Tip: If you don't want to flavour your entire batch of Swiss meringue buttercream. Create incredibly silky buttercream with our top buttercream troubleshooting advice! Buttercream is one of those things that seem oh so easy, but manages to baffle many a baker! This buttercream whips up super fluffy super quickly, and is literally the icing on the cake of any homemade treat.
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