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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Goreth Noreen
[email protected]This Swiss buttercream is amazing! I love that it's made with just a few simple ingredients, and it's so easy to make. I've used it to frost cakes, cupcakes, and even cookies, and it's always a hit. Thanks for sharing this wonderful recipe!
Omole Olajide
[email protected]5 stars! This Swiss buttercream is everything I've ever wanted in a frosting. It's smooth, creamy, and has the perfect sweetness. I've already used it on several different cakes and cupcakes, and it's been a hit every time.
Nahja Garrick
[email protected]This Swiss buttercream is a game-changer. It's so light and fluffy, and it has a wonderful flavor. I've used it to frost cakes, cupcakes, and even cookies, and it's always a hit. Thanks for sharing this amazing recipe!
Willians Reyes
[email protected]This is the best Swiss buttercream recipe I've ever tried. It's so easy to make and it tastes amazing. I love that it's not too sweet, and it goes perfectly with any kind of cake or cupcake.
Gift Daka
[email protected]I've tried making Swiss buttercream before, but it always turned out too grainy. This recipe, however, was perfect! The buttercream was smooth and creamy, and it held up well on my cupcakes. I will definitely be using this recipe again.