Swiss Buttercream (Best BC EVER) Bebita

Martha Ramirez


So as many of you know I started with my cake decorating classes this past year, well I have gone through many many buttercream recipes and let me tell you, I will NEVER go back to any other one than this, I LOVE it it tastes delicious! Try it and you will agree.

pinch tips: How to Use Hand & Stand Mixers



2 1/2 Qts = 5lbs enough to ice 30 cupccakes or fill and ice an 8" cake




6 large
egg whites (1 cup)
1 1/2 c
white regular sugar
2 c
confectioners' sugar (powdered sugar) sifted
1 pinch
3/4 c
2 c
butter (4 sticks unsalted, room temperature)
1 Tbsp
vanilla extract

Directions Step-By-Step

Over a double boiler, heat the egg whites and granulated sugar and salt, whisking constantly, until sugar has dissolved. (I myself use my hand to feel the egg whites, temp and that sugar has dissolved)THIS STEP IS CRUCIAL
Place the mixture in a stand mixer and whip on high until a peak forms (merengue)and the mixture is cool, about 5 minutes.
NOTE I use my stand mixture bowl as a double boiler
Turn the mixture to low add vanilla and confectioners sugar, as soon as it is all incorporated add the butter and shortening, mix on high just until it all incorporates. DO NOT OVER MIX
Vuala your Swiss buttercream is ready and delicious!
TIP: In warmer climates or season you will need to change the amount of butter to less butter and adding shortening. This recipe can also be made with NO shortening, either way it is delicious. I GUARANTEE IT!

About this Recipe

Course/Dish: Cakes, Spreads
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy