Swiss Buttercream

Marie Baker


This is pretty simple recipe and so good!

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1/4 c
white sugar
1 large
egg white
6 Tbsp
butter, softened
1/4 tsp

Directions Step-By-Step

Over a pan of water, whisk sugar & egg whites in metal bowl over simmering pan.
Continue whisking over heat until it reaches 140 degrees or the sugar has dissolved when you rub it between your fingers.
Remove from heat transfer to mixer and beat until it turns white and doubles in size & temp is neutral.
Finally, add vanilla and start adding butter a pat at a time.

If the mixture is to hot when you add the butter you will end up with mess, that wont seem to whip up correctly.
Keep adding butter, it will look a little soupy just keep mixing, suddenly it will come together and be a beautiful silk butter cream, unlike any I have used!
just a note: I did add about 1/8 cup of bakers cocoa to this, honestly I got lucky the first time, but not the second time. Just so you know that is why the icing is chocolate in the image!

And its puppy approved before chocolate is added lol honestly, by letting him taste the stuff I make he's not scared of the mixer, food processor or blender noises now.

About this Recipe

Course/Dish: Cakes, Other Desserts