Swiss buttercream frosting and varieties

Swiss buttercream frosting

This makes enough frosting to generously frost a 9-inch two layer cake or about 2 dozen cupcakes. This recipe can easily be doubled.

     

Ingredients

5 large  egg whites

1 1/4 cups granulated sugar

3 sticks  unsalted butter, at room temperature

2 teaspoons pure vanilla extract

1/4 teaspoon fine salt

Directions

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

Add additional flavors, purees, or mix-ins as desired.

To make ahead: varieties

Keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

To use under fondant:

Frost the cake as smooth as possible. Place in refrigerator until the buttercream has hardened before covering in fondant. Cover with fondant straight from the refrigerator. Different Buttercreams

There are a few more types of buttercreams than what is listed below, but this is a good list to read to understand and compare the differences!

Vanilla Bean

Add 2 tablespoons pure vanilla bean paste or the scraped seeds from 1 bean.

Chocolate

Add 2/3 cup cooled melted chocolate

Mocha

Add 3/4 cup sifted cocoa powder and 2 teaspoons instant espresso powder

Raspberry or Strawberry

Add 2/3 cup seedless raspberry or strawberry preserves + red food coloring if desired

Almond

Add 1 teaspoon almond extract

Nutella, Peanut Butter, or Cookie Butter

Add 3/4 cup to buttercream

Mint

Add 1 teaspoon peppermint extract + green food coloring if desired

Lemon or other citrus

Add 2 tablespoons fresh zest and 3 tablespoons fresh juice

Hazelnut

Dissolve espresso powder in 2 tablespoons hot water and add in at the very end

Caramel or Dulce de Leche

Add 3/4 cup to buttercream

Brown Sugar

Substitute the white sugar for brown sugar in the recipe.