Swiss Buttercream

Oh frosting. So tasty and pretty for decorating. But how do we choose which one for what cake. Buttercream, cream cheese, cooked frosting, meringue, pastry cream, I mean I could go on forever.

Classic is of course buttercream and this is better-ish.

It's a hard to choose between them, I suggest using it when you want a lighter touch and for decorating!

So what we need:

3-6 Egg whites (you can use meringue powder - also wait for next blog about what to with the yolks)

1 1/4-1/2 cup of sugar

1 tablespoon Vanilla Extract

3 Sticks of Butter

So making a double boiler (pot with water and bowl on top) the water can be simmering and boiling just don't let the bowl touch the water. We mix egg whites and sugar and whisk. Heat until all sugar dissolves or it reaches 140-160 F degrees either way, you can touch the mixture it will be lukewarm and the sugar will not be there.

We then move to stand mixer (you can use a hand mixer - but whatever you have will do. 

Using a whisk attachment at a low speed and moving it up until you have meringue.

See how pretty it is - shiny. 

 

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This is so yummy as is, you can use in pies, cookies, cakes and cupcakes. 

But we must continue on for more greatness. 

Try to get all that goodness back in the bowl (it is majorly sticky stuff) and switch to a paddle attachment. (Go ahead and lick the whisk clean - I give you my full consent) 

So here's the butter in all it's sinful glory you can throw it in stick by stick until incorporated or you can do it my way and dump it all in at the same time. 

Eh, it's not pretty at first - especially my way but it gets better. 

At speed 4 I think. (Kitchen Aid - locked and walk away.)

See that's after 10 minutes of letting it go on and it is beautiful.

You have to let it go - trust me. 

This is after it's been colored and trust me it's amazing!