RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6015
| View Recipe |
|
|
| Recipe Name: |
Swiss Meringue Buttercream - Copy - Copy - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Cupcakes |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.15
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Optional - add 1.2 ounces freeze-dried strawberries or blueberries to this
|
|
Ingredients:
|
Directions:
If using, grind the freeze-dried fruit to a fine powder, in a food processor or blender, and set aside.
In a large glass or metal bowl, combine the egg whites and sugar.
Set the bowl over a pot of barely simmering water, and stir continuously, until the sugar is completely dissolved. (Check by rubbing a small amount between thumb and forefinger; it should not feel grainy.)
Remove the bowl from the simmering water and whip on high speed until stiff peaks form and the mixture is cooled completely.
Add the butter in, a tablespoon at a time, beating well after each addition. If the mixture begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.
Fold in the freeze-dried fruit. |
|
|
|
| Nutrition per Serving: |
| Calories: |
36 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
|
|
|
