{"id":11314,"date":"2016-04-29T00:32:00","date_gmt":"2016-04-29T00:32:00","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=11314"},"modified":"2016-04-29T00:32:00","modified_gmt":"2016-04-29T00:32:00","slug":"swiss-meringue-buttercreme","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/swiss-meringue-buttercreme\/","title":{"rendered":"Swiss Meringue Buttercreme"},"content":{"rendered":"<p>INGREDIENTS<\/p>\n<ul>\n<li value=\"13\">5 large egg whites<\/li>\n<li value=\"13\">1 C granulated sugar<\/li>\n<li value=\"13\">4 sticks salted butter &#8211; room temperature<\/li>\n<li value=\"13\">1-1\/2 tsp vanilla<\/li>\n<\/ul>\n<p>STEP BY STEP<\/p>\n<ol>\n<li>Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water.<\/li>\n<li>Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).<\/li>\n<li>Attach the bowl to the mixer fitted with the whisk attachment.<\/li>\n<li>Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form.<\/li>\n<li>Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.<\/li>\n<li>With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.<\/li>\n<li>Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.<\/li>\n<li>Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.<\/li>\n<li>Keep buttercream at room temperature if using the same day.<br \/>\n(Optional)<\/li>\n<li>To tint buttercream (or royal icing), reserve some for toning down the color, if necessary.<\/li>\n<li>Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream.<\/li>\n<li>You can use a single shade of food color or experiment by mixing two or more.<\/li>\n<li>Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved.<\/li>\n<li>Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 5 large egg whites 1 C granulated sugar 4 sticks salted butter &#8211; room temperature 1-1\/2 tsp vanilla STEP BY STEP Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/swiss-meringue-buttercreme\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Swiss Meringue Buttercreme&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11314","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=11314"}],"version-history":[{"count":1,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11314\/revisions"}],"predecessor-version":[{"id":11315,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11314\/revisions\/11315"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=11314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=11314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=11314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}