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Directions. Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the sugar, lemon juice, salt and egg whites to the mixing bowl.

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Whisk meringue: Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

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All you need are 5 ingredients to make a creamy and silky smooth Swiss Meringue Buttercream. It is perfect for decorating, piping, or spreading over baked goods. Course Dessert. Cuisine Swiss. Prep Time 25 minutes. Cook Time 5 minutes. Total Time 30 minutes. Servings 1 batch. Calories 4506kcal.

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Directions. Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed on the bottom to act as a "booster seat" that will prevent the bowl from touching the bottom of the pot. Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer.

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Refrigerate the meringue for 15 to 20 minutes if necessary.) Step 4: Add the butter in a tablespoon at a time, beating well after each addition. (If the mixture looks curdled, continue to beat until it comes back together before adding the remaining butter.) Step 5: Scrape the sides of the bowl.

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MAKING SWISS CREAM: Begin by preparing the creamy base of Swiss Cream. In a saucepan, combine 1/2 pint of cream and 1/2 pint of milk. Add a piece of vanilla about 2 inches long, and sugar to taste. The vanilla infuses the mixture with its warm and aromatic essence, while the sugar sweetens it to your desired level..

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By Richa Naidu and Eva Mathews (Reuters) -Unilever said on Tuesday it would spin off its ice cream unit, home to popular brands such as Magnum and Ben & Jerry's, and cut 7,500 jobs in a new cost.

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Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up), and whisk constantly until the mixture measures 161°F (71.7°C) on a digital thermometer. Remove the bowl from the heat, and beat the meringue with your mixer's whisk attachment until stiff. With the mixer running, add the butter a few.

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Making the swiss meringue buttercream. Place the butter and salt in a mixing bowl. With the whisk attachment, whip the butter until light, fluffy, and creamy. This can take up to 10 minutes depending on the temperature of the butter, the mixer, and the ambient temperature.

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Save the yolks for another recipe. Cook the egg whites & sugar: Whisk sugar & egg whites together, then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the mixing bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out.

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Swiss Cream. Submitted by Jen T. "A flavoured cream to use as a filling or topping for sponges or sponge rolls or to join meringues. Can also be used to pipe rosettes of cream on to cold pies, flans, cheesecakes etc." save.

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Pour hot egg whites into the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until doubled in volume, about 10 minutes. When you stop the mixer, the meringue.

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How to Make Swiss Meringue Buttercream. 1. In a medium pot, add about 1-inch of water and bring to a simmer. 2. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer ** (you don't want any fat touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a pot of barely simmering.

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Place egg whites and sugar in a metal bowl of a stand mixer. Place bowl over a pan of simmering water, not touching the water. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 160ºF. If attempting without a thermometer, sugar should be dissolved with no graininess when a bit is rubbed between two fingers.

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The ingredients are similar to Swiss buttercream but in different proportions, so this frosting is a bit sturdier than its counterpart. Rich and creamy, French Buttercream has a taste and consistency similar to custard or pastry cream. It's made using pasteurized egg yolks and sugar and is not as sweet as traditional American buttercream.

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