SWISS BUTTERCREAM
Steps:
- Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
- Add the sugar, lemon juice, salt and egg whites to the mixing bowl, and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
- Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the optional flavoring while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
- Chocolate:
- Remove the buttercream from the stand mixer into a large bowl and, in three batches, fold in 6 ounces melted and cooled bittersweet chocolate.
- Citrus:
- Stir in the zest of half a lemon or orange.
- Boozy:
- Stir in 2 tablespoons coffee-flavored liqueur and 1 tablespoon vodka.
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Belinda Phyaal
[email protected]This is the best Swiss buttercream recipe I've ever tried. It's so easy to make and it always turns out perfectly.
Joana Avila
[email protected]I made this buttercream for my friend's wedding cake and it was a huge hit! Everyone raved about how delicious it was.
Daylan Basden
[email protected]This buttercream is so smooth and creamy, it's like eating a cloud. It's the perfect frosting for any occasion.
Rs Ifran
[email protected]I've never made Swiss buttercream before, but this recipe made it easy. It turned out perfectly and it was so delicious!
Modulus Kay
[email protected]This buttercream is a little bit time-consuming to make, but it's worth the effort. It's so delicious and it makes your baked goods look like they came from a professional bakery.
Subash Budhathoki
[email protected]I'm so glad I found this recipe! It's the best Swiss buttercream I've ever had.
nemar
[email protected]This buttercream is the perfect finishing touch to any cake or cupcake. It's so smooth and creamy, and it adds a touch of elegance.
Masantu Abebe
[email protected]I'm not a fan of buttercream, but this recipe changed my mind. It's so light and fluffy, and it doesn't have that heavy, greasy feeling.
Irfan jele Irfan jele
[email protected]This buttercream is so versatile! I've used it to frost cakes, cupcakes, and even cookies. It's always a crowd-pleaser.
Rio Kerkvliet
[email protected]I've tried this recipe a few times now, and it always turns out perfectly. It's so easy to make, and it's always delicious.
Gulabi Balouch
[email protected]I made this buttercream for my daughter's birthday cake, and it was a huge hit! Everyone loved it.
Saroj Tamang
[email protected]This recipe is a keeper! I'll definitely be making this buttercream again and again.
Rachit Chhetri
[email protected]I've been looking for a Swiss buttercream recipe that doesn't use egg whites, and this one is perfect! It's so light and fluffy, and it doesn't have that eggy taste.
sana rahman
[email protected]This buttercream is so delicious, I could eat it straight out of the bowl! It's the perfect balance of sweet and creamy, and it melts in your mouth.
Jutt 303
[email protected]I'm not much of a baker, but I was able to make this Swiss buttercream without any problems. It was so easy to follow the instructions, and the results were amazing!
vivian Kintu
[email protected]This Swiss buttercream recipe is a game-changer! It's so smooth and creamy, and it pairs perfectly with my cakes and cupcakes. I've tried other buttercream recipes before, but this one is definitely my favorite.