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Swiss Buttercream

Posted on 04 March 2019

Swiss Buttercream is ultra creamy and smooth! Makes about 3 cups, enough for a single 9" cake.

Ingredients

  • 1 cup egg whites (from about 8-10 eggs)
  • 1½ cups sugar
  • 2 cups (1 lb) unsalted butter, room temperature

Directions

  1. In a heat-proof bowl, whisk the egg whites and sugar together until combined.
  2. Over a double boiler, heat the mixture on medium-low, whisking gently, until the temperature reaches 120℉ and the sugar has dissolved.
  3. Pour the mixture into a mixer bowl and whip with a whisk attachment until it is cool.
  4. Add the room temperature butter a few tablespoons at a time and whip until smooth and creamy, about 5 minutes.
TIPS:
  • Buttercream can be kept at room temperature for 4-5 days if the room is not too warm, or refrigerated for two weeks. Whip before using.
  • If chilled, bring the buttercream to room temperature, then whip for a few minutes until it is creamy and soft enough to spread.
  • For our Pistachio Layer Cake, we made a triple batch of buttercream.
Amoretti Swiss Buttercream Recipe Amoretti Recipe: Swiss Buttercream

Products used in this recipe

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