Swiss Buttercream Recipe
THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer
Yield: 6 Cups: Enough to ice 30 Cupcakes, or Fill and Ice 1- 8" Cake
- Fresh Large Egg Whites 180g (6 Large)
- Granulated Sugar 300g (1 + 1/2 cups)
- Confectioners Sugar 240g (2cups) *Domino brand is recommended 10X sugar
- Solid Vegetable Shortening 170g (3/4 cup)
- I prefer to use SWEETEX, it is a High Ratio vegetable shortening
- Unsalted Butter 454g (2 cups)
- Vanilla Extract Or Vanilla Paste 1 Tablespoon
- Salt - pinch *(I did not mention this on the video, but a dash of salt can heighten all these flavors and really pull this recipe through- add at the end with the vanilla)
1.Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.
2.Pour this mixture into the metal bowl of the stand mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
3.In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!
4.Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.
5.Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions.
6.Add vanilla extract
7.Switch to the paddle attachment and blend on low speed until smooth