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Swiss meringue buttercream is the king of buttercream frostings. It’s silky, smooth, and, unlike some other types of buttercream, doesn’t leave a greasy or gritty feeling in your mouth. (Because the sugar is dissolved before adding, it won’t form clumps and create an unpleasant texture.) It’s a great choice for filling decorated and stacked cakes because it’s creamy and delicious, yet it’s very stable and holds its shape. It also retains its color well in warmer weather, as opposed to American-style buttercream, which can start to yellow. Finally, this buttercream pipes beautifully and works well as a base when you’re adding fondant decorations onto cakes.
此食谱摘自Great Cake Decorating. Read our审查.
提前提示
奶油可以在密封的容器中冷藏长达一周。要将冷藏的奶油奶油恢复到可用的一致性，请将其转移回带有搅拌附件的搅拌机中。以中等速度打击，直到奶油蓬松，大约15分钟。混合物可能会凝结，然后再融合在一起。
Wildflower Honey Buttercream
Substitute 1/2 cup of high-quality wildflower honey for 1/2 cup of the granulated sugar in the master recipe.
Blackberry-Cabernet Buttercream
Combine 2 cups cabernet, 1 cup blackberries (smashed with a fork or potato masher), and 1/4 cup granulated sugar in a heavy-duty 2-quart saucepan. Cook over medium heat until thickened and reduced by a third, about 20 minutes. The mixture should have the consistency of maple syrup. Strain through a fine sieve and let the syrup cool completely. Stir 1⁄4 cup of the syrup into every 2 cups of vanilla buttercream. Refrigerate the remaining syrup in an airtight container for up to a week, or freeze it for up to 3 months.
巧克力奶油
Melt 1/2 cup chopped 60% dark chocolate in a microwave-safe bowl on high for 45-second intervals, stirring between each interval, until melted. Set the chocolate aside, stirring occasionally, until cool to the touch, about 20 minutes. Fold the chocolate into 2 cups of vanilla buttercream using a rubber spatula.
Toffee Buttercream
Line a rimmed baking sheet with foil and spray the foil evenly with cooking spray. Combine 2 cups granulated sugar, 8 ounces (2 sticks) cubed, unsalted butter, and 1-1/2 tsp. kosher salt in a heavy-duty 4-quart saucepan. Cook over medium heat until golden brown and bubbling, 8 to 10 minutes. Pour the mixture onto the prepared pan, spread it out with a heatproof spatula, and let it cool completely, until the toffee is hard and cool to the touch, at least 1 hour. Then turn the toffee out onto a cutting board and chop it into small pieces with a chef’s knife. Add 1⁄2 cup of chopped toffee to every 2 cups of the vanilla buttercream. Store the remaining toffee in an airtight container at room temperature for up to 2 weeks.
您可以将巴氏杀菌蛋清代替生蛋清。如果您这样做，请在使用微波炉中加热几秒钟。蛋白酥皮不会变得蓬松，但对最终产品没有明显的影响。
简单，美味。我做了一个柠檬蛋糕，所以我用柠檬皮做了奶油调味奶粉。将保留食谱。我喜欢它的成分很少，但是结果非常好亚搏手机版官方
实际上是完美的奶油糖霜。光滑，闪亮，不太甜。
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