What should the temp of butter be to bake swiss meringue?

Karson Robel asked a question: What should the temp of butter be to bake swiss meringue?
Asked By: Karson Robel
Date created: Sat, Jun 19, 2021 9:01 PM

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Top best answers to the question «What should the temp of butter be to bake swiss meringue»

  • Make sure you’re using butter that is slightly cooler than proper room temperature butter. Remove butter from the refrigerator and set it out for just 30-40 minutes before you need to use it. It should be cool to the touch, about 60°F (16°C). For accuracy, I recommend using an instant read thermometer.

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🔎 What temp to bake meringue kisses?

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10 other answers

If using a thermometer, the temperature should read 160°F (71°C). Whip it: Transfer warm mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). Beat until stiff peaks form and the meringue is no longer warm to touch, at least 10-15 minutes.

The high-temperature meringue came in as the biggest surprise with a texture closer to the unheated than the 120 F. It reverted to the larger bubbles, leaving a sensation of coarseness that did not appeal to me. This test tells me that as long as I can trust my eggs, I’m sticking with 120 F for my ever-improving meringues.

Beat almost for extra 7 minutes until the mixture is glossy and reaches to stiff peaks. The mixing bowl will be totally cool after beating. You can use this Swiss Meringue to top your tarts and use a torch to brown the meringue or bake at 350°F (177C°) until browned. You can also make meringue kisses or pastry shells-dry at low temperature.

Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

Once combined, place the bowl over a saucepan of simmering water—keep it on medium heat. Then whisk the mixture constantly until the temperature reaches 160ºF. It should take about ten minutes. And if you don’t have one yet, be sure to grab an instant-read thermometer ($100).

Step 2. Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer. Step 3. Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes.

When you’re ready, crack the egg over a bowl, being careful not to let the yolk escape the shell. Gently move the yolk between the two halves of the eggshell, allowing all of the white to fall into the bowl. Pop the yolk into a separate bowl. Now, let your egg whites stand for about 20 to 30 minutes to reach room temp.

Thanks for this recipe and method. I previously followed another swiss meringue recipe from a well-known cooking website, which called for taking the temperature up to 175F. Having never made swiss meringue before, the first couple of times I made that recipe, I got scared and stopped heating at about 165F.

Swiss meringue—which is most commonly used for preparations, like buttercream and baked Alaska, that don't require the loft of a French meringue or the stability of an Italian—combines the granulated sugar and egg whites up front, whisking them together over a water bath to about 140°F (60°C), then whipping them until stiff.

Meringue rule 5: Bake meringues low and slow. Most meringues bake between 200°F and 250°F for about 2 hours. They often include a rest in the oven after it's been turned off to continue slowly baking as the oven cools. Rather than caramelizing and getting toasty brown like most baked goods, meringues slowly dry out in a low oven without gaining much or any color.

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How to bring swiss meringue buttercream to room temp?

The key to Swiss Meringue buttercream is working with and serving it at room temperature. If the buttercream has been refrigerated, be sure it's brought up to room temperature. Then mix in a stand mixer until the light and fluffy

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Does swiss meringue buttercream need so much butter?

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When to add butter to swiss meringue buttercream?

  • If it’s still not reaching stiff peaks, stop the mixer, place the bowl in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. If the bowl and meringue still feel warm at this point, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter.

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What should swiss meringue buttercream look like?

Believe it or not, you are doing it right! Swiss meringue buttercream almost always goes through a stage where it looks curdled, broken, or split. This often happens just before it fully comes together! Just be sure to add the butter in slowly (just a tablespoon at a time), and let each addition become fully incorporated before adding the next.

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How to bring swiss meringue buttercream to room temp chart?

Swiss meringue buttercream is great left covered at room temperature for 1-2 days, but after that, refrigerate it for up to 5 days or freeze up to 3 months. If freezing, store in an airtight container, then thaw it at room temperature on the counter.

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Can i use salted butter for swiss meringue buttercream?

Hi Katylee! For the wedding cake, I used the Swiss Meringue buttercream but you can definitely use the Cheater’s Swiss Meringue recipe instead as it is easier to make. The Vanilla cake recipe uses unsalted butter and room temperature eggs. For your testing, I suggest try making the 6-inch cake plus the buttercream first.

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Can i use salted butter in swiss meringue buttercream?

Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and …

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Can you add less butter to swiss meringue buttercream?

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1. Swiss meringue buttercream is too buttery. This is the most common concern, no doubt. In comparison to American style buttercream that is mostly sugar and the sugar taste is the forefront flavor, Swiss meringue buttercream will seem more buttery as butter is the star in this buttercream.

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