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REC: Swiss Meringue Buttercream -- my first time making this and NOT my last!


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Joined: Jul 17, 2006

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Posted to Thread #20099 at 7:38 am on Mar 2, 2011

Swiss Buttercream from SmittenKitchen

http://smittenkitchen.com/2008/07/project-wedding-cake-swiss-buttercream/

For a wedding cake (or most of one, depending on the size): [I doubled this for the 3-tier wedding cake and had 2 cups leftover]-
2 cups of egg whites (approx. 12 large)
3 cups sugar
5 cups butter, softened (2 1/2 pounds, 10 sticks)
1 tablespoon vanilla extract

For a 9-inch cake (plus filling, or some to spare:
1 cup sugar
4 large egg whites
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract

For the tiniest amount, if youíre just practicing (or enough to cover and fill the 4-inch cake pictured):
1/4 cup sugar
1 large egg white
6 tablespoons butter, softened
1/4 teaspoon vanilla

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you canít feel the sugar granules when you rub the mixture between your fingers. [I did this to 140 degrees for safety-sake].

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Hereís a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.) Add the vanilla. Finally, add the butter a stick at a time and whip, whip, whip.

Deb note: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.

cheezz notes: this freezes beautifully. Let come to room temp overnight then whip until it fully softens and fluffs again. It will look like it's totally separating, but only briefly - keep whipping!


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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