Forum Thermomix

Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: tasbell on May 22, 2012, 11:41:52 pm

Title: Brown Sugar Swiss Meringue Buttercream
Post by: tasbell on May 22, 2012, 11:41:52 pm

I was wondering if i could make this in the TMX? http://www.marthastewart.com/326515/brown-sugar-swiss-meringue-buttercream

Would varoma be hot enough??

Title: Re: Brown Sugar Swiss Meringue Buttercream
Post by: tasbell on May 22, 2012, 11:50:10 pm

never mind i forgot it is in Fahrenheit so 65degrees can be achieved on the tmx.

Title: Re: Brown Sugar Swiss Meringue Buttercream
Post by: Marmie on July 28, 2012, 11:01:51 pm

Quote from: tasbell on May 22, 2012, 11:50:10 pm

never mind i forgot it is in Fahrenheit so 65degrees can be achieved on the tmx.

DId you try it?? Very interested... :)

Title: Re: Brown Sugar Swiss Meringue Buttercream
Post by: cookie1 on July 29, 2012, 12:53:01 pm

Sure does.

Title: Re: Brown Sugar Swiss Meringue Buttercream
Post by: fundj&e on July 29, 2012, 06:52:23 pm

Quote from: Marmie on July 28, 2012, 11:01:51 pm

Quote from: tasbell on May 22, 2012, 11:50:10 pm

never mind i forgot it is in Fahrenheit so 65degrees can be achieved on the tmx.

DId you try it?? Very interested... :)

welcome to the forum Marmie  ;D

Title: Re: Brown Sugar Swiss Meringue Buttercream
Post by: tasbell on July 30, 2012, 12:05:53 am

yep made it and it was amazing!!!! the loveliest icing i have ever made..

Title: Re: Brown Sugar Swiss Meringue Buttercream
Post by: fundj&e on July 30, 2012, 12:16:15 am

did u make it in the  *:

Title: Re: Brown Sugar Swiss Meringue Buttercream
Post by: cookie1 on July 31, 2012, 01:33:26 pm

If you did can you share it please as I love the sound of it.

Title: Re: Brown Sugar Swiss Meringue Buttercream
Post by: tasbell on August 04, 2012, 05:02:15 am

Quick Conversion...
 
Brown Sugar Swiss Meringue Buttercream
Ingredients

5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature
Directions

Put egg whites, sugar, and salt into TMX with butterfly. mix at speed 1 temp 70 for 4 minutes.

Beat on 4 speed until stiff, glossy peaks form, about 6 minutes.
Reduce speed to 2. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes.

Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.

Title: Re: Brown Sugar Swiss Meringue Buttercream
Post by: cookie1 on August 05, 2012, 09:06:46 am

Thanks heaps for that.