This buttercream is my favorite that I have made so far! It is smooth, creamy, and sweet! But not overly sweet like most of the other buttercreams I have tried.
To make a half batch (enough to cover a 4 layer 6 inch cake) you will need:
- 3 EGG WHITES
- 3/4 cup SUGAR
- 1 cup POWDERED SUGAR, sifted
- 6 Tbs VEGETABLE SHORTENING, room temperature
- 2 sticks BUTTER, room temperature
- 1/2 tsp VANILLA EXTRACT
If you are making an 8 or 9 inch cake you will need a full batch which requires:
- 6 EGG WHITES
- 1 & 1/2 cups SUGAR
- 2 cups POWDERED SUGAR, sifted
- 3/4 cup VEGETABLE SHORTENING, room temperature
- 4 sticks BUTTER, room temperature
- 1 tsp VANILLA EXTRACT
Start boiling a pot of water to use as a double boiler.
Then whisk together the egg whites and granulated sugar over the pot of boiling water. You are just trying to dissolve the sugar into the egg whites so you don't need to do this for very long. Once the mixture has reached 115 degrees F and/or the mixture no longer feels gritty when you rub it between your fingers, then remove the bowl from the heat!
It should look something like the picture below.
After taking the egg white and sugar mixture off of the heat, place it onto the stand mixer fitted with the whisk attachment and whisk on high until stiff peaks form. You want firm, glossy, white peaks!
Once you have achieved stiff peaks, add the powdered sugar and continue whisking. (Start slow and increase speed so you don't end up with a face full of powdered sugar!)
Once the powdered sugar has incorporated, it is time to start adding in the butter and vegetable shortening. Cut the room temperature butter and vegetable shortening into chunks and add them into the mixer in 2 to 3 additions fairly quickly while the mixer is still whisking on medium to medium-high.
Once the ingredients are well incorporated, it should look something like this! Lastly, whisk in the vanilla extract.
At this point the icing is pretty much done! I switched over to the paddle attachment for a few minutes to whip up the icing a little more to make it lighter in color as well as in texture. Now it's time to ice the cake!
Note: This buttercream will keep for 4 days at room temperature, 2 weeks in the fridge, and 2 months in the freezer.
Swiss Meringue Buttercream
Ingredients:
- 6 EGG WHITES
- 1 & 1/2 cups SUGAR
- 2 cups POWDERED SUGAR, sifted
- 3/4 cup VEGETABLE SHORTENING, room temperature
- 4 sticks BUTTER, room temperature
- 1 tsp VANILLA EXTRACT
Directions:
- Start boiling a pot of water to use as a double boiler.
- Then whisk together the egg whites and granulated sugar over the pot of boiling water. You are just trying to dissolve the sugar into the egg whites so you don't need to do this for very long. Once the mixture has reached 115 degrees F and/or the mixture no longer feels gritty when you rub it between your fingers, then remove the bowl from the heat!
- It should look something like the picture below.
- After taking the egg white and sugar mixture off of the heat, place it onto the stand mixer fitted with the whisk attachment and whisk on high until stiff peaks form. You want firm, glossy, white peaks!
- Once you have achieved stiff peaks, add the powdered sugar and continue whisking. (Start slow and increase speed so you don't end up with a face full of powdered sugar!)
- Once the powdered sugar has incorporated, it is time to start adding in the butter and vegetable shortening. Cut the room temperature butter and vegetable shortening into chunks and add them into the mixer in 2 to 3 additions fairly quickly while the mixer is still whisking on medium to medium-high.
- Once the ingredients are well incorporated, it should look something like this! Lastly, whisk in the vanilla extract.
- At this point the icing is pretty much done! I switched over to the paddle attachment for a few minutes to whip up the icing a little more to make it lighter in color as well as in texture. Now it's time to ice the cake!
Note: This buttercream will keep for 4 days at room temperature, 2 weeks in the fridge, and 2 months in the freezer.
Watch the video here: http://www.youtube.com/watch?v=j-YxuBKB92U
I go this recipe from Woodland Bakery's blog: http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/
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