I’m having a terrible time with the shapes looking like blobs instead of flowers. Swiss buttercream is made by heating egg whites and sugar over a double boiler (stay with me here; it’s easy) and then whipping the whites and sugar into a meringue, to which lots of vanilla and butter is added. Use this simple buttercream icing recipe to decorate your birthday cakes, cupcakes and sandwich biscuits. So glad you loved the buttercream, you can actually lower the amount of butter to see if that would lower the buttery taste. Please feel free to reach out to me again if you have any other questions.

Yes, however I suggest freezing it in an air tight container or bag to prevent any changes in the taste. Read about our approach to external linking.

I’m not sure, I will try using Meringue Powder next time and i will post a update with using it in the buttercream. It is the buttercream of wedding cakes and fancy bakeries. 2 sticks of Salted Butter (room temperature), 3 sticks of Salted Butter (room temperature), 4 ounces of Pasteurized liquid Egg Whites (in a carton). Second, The quantities suggested make a LOT of tasty buttercream. First off, I make royal icing a lot, not so much buttercream. I love the feedback! Once you switch to real buttercream, you will have a hard time going back. I did notice that the picture of ingredients shows margarine rather than butter…did you use butter or margarine?

All rights reserved. Sharon, Have you tried icing your cake with this recipe then freezing?

I just read the whole recipe with the notes, and at the end it says 10 days. In regards to this recipe, I recommend refrigerating a cake after 3-5 hours. I suggest making a 1.5x recipe for a 4-layer cake. Thank you for sharing!! French-style buttercream is made in the same way, but with the addition of egg yolks, which produce a much richer icing.

I make a paste of cocoa powder and water, to a gel food color consistancy. I hope you all will try this recipe because you will not be disappointed. To make a larger amount, you can double the ingredients. Hey Laura! But do not use too much because it can alter the taste. DO you think the addition of gelatin might work. When the water comes to a strong simmer, reduce the heat to medium-low. It’s also great for piping flowers and has held up pretty well in hot and humid temperatures. To make a larger amount, you can double the ingredients. I may try this on my Son,s two wedding cakes & 150 cupcakes!!

The steps that I came up with for this buttercream recipe are very simple and can be made in just 15 minutes. I so happy that you love the recipe! Yes, it’s safe to use pasteurized egg whites in your buttercream. We all like to make the perfect frosting. Read my full disclosure.). Not as easy as frosting, but I love that it isn’t too sweet and how fluffy and smooth it is. How to make a 3D Christmas Ornament Cake. With the mixer on medium-low, add the softened butter in large pieces (I usually do about 1/3 or 1/2 stick at a time).

Please know that the mixture will look runny after all of the Butter has been added, but once it’s been mixed on high for 10 minutes it will form a thick and creamy consistency of buttercream.

Is.

Is there a specific reason?

. But here’s why, it gives you that buttery taste of Swiss Buttercream, while providing that firm texture of American Buttercream at the same time. . It’s that special occasion you look forward to all year — you’ve taken the time to make a beautiful cake and decided to try a really special new frosting recipe. I recommend letting your cake sit in the refrigerator for 30 minutes after its been crumb coated because it will create a firm surface for the fondant. This buttercream does not develop a dry “skin” like frosting.

I’m definitely going to try this myself, I bet this would be good!

How to make an Edible 3D Figurine: A Step by Step Guide. Combine well.

Thanks for the comment! That sounds pretty cool! This recipe literally was something that I experimented with and surprisingly it came out pretty well. So sorry for that typo, its definitely 1 lb of powdered sugar lol.

everyone loved the flavor and said it was good and not too sweet. Frosting is easy, super sweet, and has that whole childhood-nostalgia thing going for it. Lol. Yes, you can use coloring with this buttercream.

As I mentioned earlier, that wedding cake sat out for up to 4 hours and tasted fantastic. Always start with all of your ingredients at room temperature. Recipe up top appears to say 4lb but walk thorough mentions one? I’ve used this buttercream on several birthday cakes and as wedding cake frosting and I have had so much success with it. This sounds perfect for a wedding cake I’m making. . Whisk the fat into the meringue mixture as it cools – the result is a light and airy buttercream that holds its shape better than regular buttercream. It plays classical violin and does your taxes. Frosting (also known as icing), whips up in about a minute and involves little more than a mixing bowl and a single spatula. Swiss meringue buttercream — i.e., real buttercream — is better. A couple of comments – First, as suggested, adding the icing sugar gradually really helps, don’t be tempted to add all at once.

Knocking. Continue mixing the butter and shortening together for at least 5 minutes until the mixture has turned white.

Thanks for the comment! I hope this makes sense for you, I know some times I when I’m explaining things they may sound a little crazy but please feel free to ask me anything you want. I’ve tried so many, since I live in Florida and it’s mostly humid and warm. this sounds absolutely awesome will defo try it, and makes complete sense too.

Hey Coralin! This is great.

Throughout this process, you’d want to scrape the sides of the bowl in order to not have any clumps in your buttercream. I hope that it comes out well for you. It sounds like the frosting might have been a little too soft.You can try adding an additional cup of powdered sugar to your frosting to stiffen it up a little more. One. Place the mixing bowl with the sugar-egg white mixture over the pot and, whisking frequently as to not cook the egg in spots, heat until very warm. And it should be the buttercream of home bakers, too. how much? One tool that I absolutely have use when it comes to preventing the powdered sugar from exploding everywhere is the Pouring Shield for the KitchenAid.

Mine was runny because I think my meringue was still too warm but I did the frozen vegetable trick against the bowl and it came out fine. They had been dating 7 years, and I found a cake top that said, ‘FINALLY’ The bride loved it.

How To Simply Make a Rainbow Sprinkle Cake.

You can leave a cake covered in this buttercream out for up to 3-5 hours. 5 Tips for Creating Fondant Toppers like a Pro! sickening sweet, could not make flowers, they fell!! I think that I would try to lower the butter just a bit.. Hey! That’s so awesome! This buttercream is perfect for fondant. It was an outdoor wedding and I set the cake up at the venue an hour before the ceremony, and it wasn’t eaten until 3 hours later at the reception.

I’m curious about why you use margarine and not butter.

I look forward to exploring it. Filed Under: Baking + Pastry Technique, Cooking School, Dessert + Baking, Recipes Tagged With: buttercream, cake, frosting, swiss buttercream, swiss meringue. thanks!! Since the recipe says 4 ounces of egg whites use 8 ounces instead to make a larger amount and as for the American style buttercream you can add 4 sticks of butter instead of two and just continue to double each ingredient. Thanks! It’s all about getting the right consistency of temperatures. . Hi Sharron, never mind my question. Thanks for the compliment and comment! Your email address will not be published. This step in the process is my absolute favorite!

This is a great sign that you’re on the right track and on your way to making some awesome and firm buttercream! Buttercream is a type of light, fluffy icing made by beating together icing sugar and butter. And add it to red (or black) frosting a bit at a time.

I felt like a professional pastry chef! Your email address will not be published. Thank you for sharing your expertise with us!

I hope to hear how it comes out for you!

When all the butter has been added, raise the mixer to medium speed and beat until fluffy and smooth, about two minutes.

. Hi, Safa! I would love to try that recipe. Please send me any recommendations or process for doing so. Buttercream will keep in the fridge for up to two weeks in an airtight container. Glad you liked it. So sorry for leaving that out of the post. I’m from Italy and I’m not sure about what ‘shortening’ is. I hope this turns out very well for you. and second, I am making fondant/sugarpaste ruffle flowers for the bottom tier. As proof, I used this recipe on a Wedding back in April 2018. I am hoping to use for a wedding cake I am doing soon. Isn’t that a cool trick? Once all of the powdered sugar has been added, it’s best to turn the mixer on high speed in order to fully combine the buttercream. Thanks for the comment as well! Could you use Wilton merengue powder instead of the pasteurized egg whites? When it comes to using it, I also suggest letting it thaw out for 2 hours in the refrigerator and then beat it once again so that it is thick and fluffy as the first time you made it. But yeah, it you want your buttercream as white as possible, then you’re going to need to make this compromise. In warmer kitchens it may help to add a pinch of cream of tartar to your buttercream to help firm up or ‘stabilise’ it.

An egg-yolk buttercream can sound intimidating to make, but I have step by step photos for you so you can master this french buttercream frosting the first time out the gate. They’ve actually been pre-cooked to kill off any bad bacteria so that it would be safe to eat raw.

Thank you so much for this feedback! thank you for this recipe. Hey! Hello – I love the thought of this to lower the sweetness – however I did not like the strong buttery taste..

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