Swiss Meringue Butter Icing for cupcake and cake. You'll add it one tablespoon at a time, beating with the paddle. Does the cake need to go into the fridge after being. It is much less sweet, and therefore allows for the true flavors in the cupcake to shine.

The perfect compliment to your cakes and cupcakes! I used premade icing because I was lazy. But this is a wonderful cake. You can cook Swiss Meringue Butter Icing for cupcake and cake using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Swiss Meringue Butter Icing for cupcake and cake

🢂 2 cups of sugar.
🢂 1 cup of egg white.
🢂 2 tsp of pure Vanilla.
🢂 2 Stick of salted / unsalted butter room temperature, cut into smal.
🢂 11/2 stick of crisco non vegetable(cut into small cubes).
🢂 2 2/3 cup of icing sugar.

I'd like to figure ways to make it more. I used to be an Italian Meringue girl (more on the differences between these below) but in the past few years You can save those yolks to make custard, ice cream, or French meringue! Do not refrigerated it in bulk or it will lose its lightness and become weepy. However, you can frost your cake or cupcakes and refrigerate overnight if needed; the meringue will be less airy the next.

instructions Swiss Meringue Butter Icing for cupcake and cake

Bring a boil water into the pot. Place mixing bowl on top the pot that contains egg white, sugar, vanilla. Whisk constantly until reaching 140 -160 C. Then turn of the heat..
Beat white egg liquid until cool and stiff. Place ice cube, or something cool from the freezer under the bowl while you beat it. Its the purpose to make faster way to get cool of white egg..
When egg white cool down and stiff, turn off mechine, and scrap down all the acces..
Start again mixing with medium speed and beat butter one by one. Continue with crisco. Once butter and crisco done, increase high speed the mechine about 2 mnt..
Last step, pour icing sugar into the butter. Cover the bowl using kitchen cloth, so it will not spread all over. Start mixing with low speed. After 30 sec continue increace speed around 2 mnt. And ready to decorate..

I might try it again for This icing is amazing! It's so much better than using cream cheese.