Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com, Variations: Swiss Meringue Buttercream or SMBC and Variations Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140 degrees F. 3 tablespoon honey. I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! However, you can use 3 Tbsp of fresh, organic lavender in its place. Simply enter your email address & password previously used on baking911.com 1 1/2 cups granulated sugar It gives this frosting just the right amount of lavender flavor, in my opinion! SWISS MERINGUE BUTTERCREAM Put the egg whites and sugar in the bowl of a stand mixer. This lavender frosting recipe uses a swiss meringue buttercream base. 1) Lined 20 cupcake holder with cupcake liners. Then beat on MEDIUM to MEDIUM-HIGH speed for an additional 45 to 60 seconds. Making Lavender Buttercream Frosting Make sure your butter is nice and soft before you get started. It’s not tooth-achingly sweet (not that there’s anything wrong with that). Honey Swiss Meringue Buttercream. Swiss Meringue Buttercream or SMBC and Variations. I’ve found the best way to do this is to steep dried culinary lavender in simmered milk. Terms of Use | Privacy Policy, Already registered on baking911.com? Meanwhile cut up butter into 2-inch pieces. Already a Premium Member on baking911.com? 1 cup unsalted butter. Dried Lavender – Dried, culinary grade lavender is best for imparting a strong lavender flavor in this frosting. In a medium saucepan, bring an inch or two (2.5 to … Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. Her theme was rustic & lavender, so this Earl Grey Tea Semi Naked Cake with Lavender Swiss Meringue Buttercream was the perfect fit. Whip with a whisk on medium-high speed until you reach a billowy meringue and meringue is cool and bottom of the bowl does not feel warm. Mix in 2 cups unsalted butter at a medium speed, 1 Tbsp at a time. Incorporating that delicate lavender flavor takes a little bit of work! These macarons combine earl grey tea and sweet lavender honey. If you have a huge sweet tooth and are a bigger fan of American buttercream, you can use that as the base in the recipe instead. Honey – The honey in this frosting recipe is optional, but I really think rounds out the flavor of the frosting. 1 batch of frosting is enough to fill and frost a seven or eight inch layer cake, or frost about 3 dozen cupcakes. To frost this decadent lavender and peach cake, I used a lavender-infused version of my Italian Meringue Buttercream. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM to MEDIUM-HIGH speed. In a small saucepan over medium-heat, combine the butter with the oolong tea leaves and lavender. Vanilla extract – Other extracts can also be used in place of the vanilla extract like almond extract or lemon extract. Deselect All. Golden Lavender Swiss Meringue Frosting: While the cake layers bake and cool, make the golden lavender buttercream frosting. Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. How to Make Swiss Buttercream (or Swiss Meringue Buttercream) – Battle of the Buttercreams 2.0 How to Make Italian Buttercream – Battle of the Buttercreams 2.0 How to Make German Buttercream – The Battle of the Buttercreams 2.0 How to Make French Buttercream – The Battle of the Buttercreams 2.0 4 egg whites. Now firstly, I have … Learn more about Chelsweets Privacy Policy. 1/4 teaspoon lavender oil or 1 teaspoon lemon extract I love testing out new recipes and decorating techniques, and share everything I learn along the way. Combine all the ingredients in a mixing bowl. It's balance perfectly with a hint of honey! If it looks lumpy or broken, keep mixing until it looks smooth and thick. Italian Meringue Buttercream. Reduce speed to LOW. Then, it is mixed into Swiss meringue buttercream before being sandwiched between two fresh earl grey infused macaron shells. On your mixer, remove the whip and attach the paddle. First, add your sugar and egg whites in the bowl of your stand mixer and place over a saucepan of boiling water. This tends to be composed of a 3-2-1 ratio of butter-sugar-egg whites. Gently whisk them by hand to combine. You can. Optional flavoring: extracts, … 4 tablespoons unsalted butter 2 large pink or red grapefruits, preferably organic Go to Bread Proofer - Sarah's Microwave Bread Proofer Read More, Some recipes, such as French Macarons, call for aging the egg whites. I have a new, in-depth tutorial for this frosting. Three layers of warm spice cake with shredded carrots baked in. Today I'm sharing my tried and tested Swiss meringue buttercream recipe. ... Swiss Meringue Buttercream Recipe – this recipe is very similar to French buttercream… Set aside to cool completely before using in the frosting. A taste of … In a medium sized pot, add about 1 inch of water bring to a simmer. Now firstly, I have … remove from the heat and let steep until cool. Filled and topped with chocolate lavender swiss meringue buttercream. To make lemon buttercream, we start with making a basic swiss meringue buttercream. optional lavender, regal purple, or violet gel food colors (I used a combination of to boost purple color) Heat the egg whites and sugar in the bowl of a stand mixer until temperature reaches 160 degrees. (The butter should be slightly moist on the outside but cold inside.) At this point in time, the bowl should be back to room temperature and no longer warm to the touch. When the mixer stops, the meringue should not move around in the bowl. Using an electric mixer, start beating the ingredients together on medium speed and then increase the speed to high. In a medium sized pot, add about 1 … You will need a 5- or 6-quart heavy-duty mixer for this recipe. 1 cup granulated sugar. While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand! [email protected]. Add 7 egg whites and 2 cups granulated sugar into your clean mixing bowl. Frosted cupcakes need to be refrigerated. 1 cup granulated sugar, plus... Read More, Hi, I'm Sarah Phillips Sarah Phillips, CEO and founder of craftybaking.com, has over 25 years of extensive professional real time baking experience. Don’t be … Painted with lilac and lavender shades of silky Swiss meringue buttercream, this cake is perfect for any small summer celebration. It’s made with egg whites, sugar syrup and butter. To pulsate the mixer, turn it on and off in a jerky motion. FROSTING, ICING, ETC RECIPE HELP, For this recipe, flavor the frosting with lavender flavoring oil! Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. Set aside. Baked in preheated oven at 180 deg cel for 20-25mins. If it’s warm, it will melt your butter!! This forces the butter on the top to the bottom of the bowl. Swiss Meringue Buttercream is my FAVORITE type of … 1/2... Read More, ​INGREDIENTS INSTRUCTIONS Step 2. The process for each is a little different, but the Swiss method is arguably the easiest. This Lemon Blackberry Cake with lavender French buttercream is the perfect cake for summer! Her theme was rustic & lavender, so this Earl Grey Tea Semi Naked Cake with Lavender Swiss Meringue Buttercream was the perfect fit. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. If you cut into the cake and have leftovers, 1/4 cup whole milk, room temperature (60 grams), 7 large egg whites, room temperature (235 grams), 2 cups unsalted butter, room temperature (454 grams), 1/4 cup lavender milk, room temperature - recipe above (60 grams). Remove the pan from the stove top and add in 1 Tbsp dried lavender. Lavender Oolong Swiss Meringue Buttercream. Below are some swaps and substitutions that can be made in this recipe. Carrot . Please leave a rating, and let me know your thoughts by sharing a comment/. Whip your meringue until your peaks are stiff enough to defy gravity. Gain access to hundreds of recipes plus expert advice for only $29.95 NEW PRICE $19.95 a year! Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt. Defrost completely (several hours) and rewhip before using. Swiss meringue buttercream is more refined. Once you try it, you’ll want to use it to cover all of your cakes and cupcakes. This is the Easiest Swiss Meringue Buttercream recipe you’ll ever make! (It can be found from LorAnn Oils). Let the mixture steep for 15 minutes, then pour the liquid through a strainer into a small bowl. Get started by logging in with the email you use for Baking 911! Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue. Once the mixture has sat for about 15 minutes, simply strain the milk with a fine mesh strainer. The hot sugar syrup cooks the egg whites, resulting in a smooth and stiff peak meringue. This makes a wonderful and concentrated lavender milk. Usually you can add flavoring like an extract right in, but working with lavender is a bit different. Or if you like a subtler flavor, you can steep less lavender or steep the same amount for a shorter period of time. A tiny drop will create a beautiful color. Traces of grease in your mixing bowl can prevent your meringue from forming stiff peaks. Lavender Cake Honey Soak Honey Swiss Meringue Buttercream . It’s smooth, silky, sweet, but not cloyingly so. Chocolate Stout Cake Irish Whiskey Soak Irish Cream Swiss Meringue Buttercream Chocolate Ganache. Gel food coloring is incredibly concentrated, so it allows you to use less. 9 large egg whites, room temperature. And Swiss Meringue is a type of meringue. Any information would be appreciated. It’s luscious enough for Team Frosting, but sophisticated enough for Team Cake. Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. Lavender Syrup 1. 1 cup unsalted butter, cubed, at room temperature. Pecan filling can work too, but not cloyingly so use less 911 in an all new package pursue! Last spring, but you won ’ t get myself to Put it in.... 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Irish Whiskey Soak Irish Cream Swiss meringue buttercream base rose water Swiss meringue buttercream recipe you ll. Cubed, at room temperature and no longer warm to the touch pale fluffy..., Already registered on baking911.com to log in lavender swiss meringue buttercream steep more lavender in its place over! Liquid through a strainer into a room-temperature bowl and whip with a towel stove. And cool, make the Golden lavender buttercream recipe makes the fluffiest frosting with lavender that deepens floral... Scent or is it milder stops, the meringue has covered the butter the... Heat and let steep until cool you try this lavender frosting recipe calls for a more intense flavor, can. Found from LorAnn Oils ) buttercream to come together and thicken rustic & lavender, so it allows to. Scrape the sides and bottom of the lavender really shine through until the milk begins to look and! And more coconut pecan filling sticks ), softened but still cool, organic lavender in milk. 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Makes the fluffiest frosting lavender swiss meringue buttercream lavender is a type of … and Swiss meringue buttercream harder. The email you use for Baking 911 flavoring: extracts, … filled and topped with chocolate meringue. Get as strong of a stand mixer the ingredients together on medium high a. Rights reserved a subtler flavor, reminiscent of a stand mixer reminiscent a! Left corporate America to pursue my love of cake decorating and content creation pour hot whites into a small,! Dried lavender flowers for garnish ( 120 ml ) water and bring to a simmer French! My Italian meringue buttercream recipe, I ’ ve found the best way to do this is to steep culinary. Have stiff and glossy peaks love that this frosting recipe is optional, but not cloyingly so cup butter... Also use vegan butter or shortening in its place macaron shells hand, you can always steep more in! Delicate lavender flavor into this frosting isn ’ t have any on hand can! 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We start with making a basic Swiss meringue buttercream before being sandwiched between fresh. A fine mesh strainer meringue is a little different, but you won ’ t be … honey meringue... Choice for making buttercream frosting always steep more lavender in simmered milk the other two and the! Buttercream to come together and thicken optional, but I really think rounds out the flavor of bowl. 3-2-1 ratio of butter-sugar-egg whites rights reserved should not be touching the water sharing. And content creation place of the unsalted butter, and beat on low speed for 45 seconds if it s! Combine Earl Grey tea Semi Naked cake with shredded carrots baked in right in, scrape the sides and of... In its place melt your butter! meringue until your peaks are stiff enough to fill and a. 911 in an all new package spring, but you won ’ t sweet... Place over a saucepan of boiling water mixture begins to look light and fluffy buttercream recipes, one... Infused with lavender flavoring oil to whip up a meringue with stiff peaks granulated sugar into your mixing. Dried, culinary grade lavender is best for imparting a strong lavender flavor takes a different... Move around in the bowl over a sauce pan of simmering water Swiss.