Swiss Buttercream (Best BC EVER) Bebita

5
Martha Aguirre

By
@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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2 1/2 Qts = 5lbs enough to ice 30 cupccakes or fill and ice an 8" cake
Method:
Blend

Ingredients

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

How to Make Swiss Buttercream (Best BC EVER) Bebita

Step-by-Step

  1. 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
  2. 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
  3. 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!
  4. 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!

Printable Recipe Card

About Swiss Buttercream (Best BC EVER) Bebita

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



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