Sunday, June 19, 2011

Swiss Buttercream Icing

I use this buttercream recipe for all my cakes. I love the light texture, rich flavour and the lack of grittiness that comes with buttercreams using icing sugar. Because it has such a high fat content you should use oil based colours or candy colours so the colour will blend in easier. You can also flavour it with any kind of flavouring like grand marnier or bailey's or add melted chocolate.Here's the recipe:

454g sugar
225g egg whites
550g butter - unsalted
1 Tbsp vanilla

Put the egg whites and sugar in a Kitchen Aid bowl and put the bowl over boiling water.
Stir with a whisk while bringing the mixture to 60C or until the mixture loses its grittiness, the sugar has dissolved and it is hot to the touch.

Take off heat and using the
whip attachment whip until cool - approximately 5-7 minutes.

Nice and thick and fluffy!

Gradually add the butter

and then vanilla.

Tadaaa! A beautiful buttercream that looks like thick whipped cream, tastes great and is easy to use!!!


Anonymous said...

Hi Susan, Thanks for posting! I made this a while back and loved how easy it was to use to cover a cake but found it too 'buttery' tasting. I'm not a fan of alcohol taste in my icings... any other suggestions?


Susan Morrison said...

Hi Maria,
I love to add melted chocolate, white or dark, to my buttercream for flavour. I also add water to instant coffee and make a paste and add that for flavour. Fruit purees work well, too - mango, raspberry, strawberry. If you don't mind working with shortening you can always substitute some of the butter with the shortening. That substitution will make it more stable in hot climates and also prevent the buttercream from getting hard if you put it in the fridge. Cheers, Susan

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Jesse James said...

everyone love to ice cream and its great that we can make at home thanks for it.
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