swiss buttercream (best bc ever) bebita
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.
prep time
cook time
method
Blend
yield
2 1/2 Qts = 5lbs enough to ice 30 cupccakes or fill and ice an 8" cake
Ingredients
- 6 large egg whites (1 cup)
- 1 1/2 cups white regular sugar
- 2 cups confectioners' sugar (powdered sugar) sifted
- 1 pinch salt
- 3/4 cup shortening
- 2 cups butter (4 sticks unsalted, room temperature)
- 1 tablespoon vanilla extract
How To Make swiss buttercream (best bc ever) bebita
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Step 1Over 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 -
Step 2Place 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
-
Step 3Turn 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!
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Step 4TIP: 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Spreads
Tag:
#Quick & Easy
Keyword:
#cakes
Keyword:
#icing
Keyword:
#Buttercream
Keyword:
#fillings
Method:
Blend
Culture:
American
Ingredient:
Sugar
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