The Swiss Buttercream Method

Posted on May 3rd, 2012

Since so many poeple have been looking at our cake flavors and wondering "What the heck is the difference between swiss and french buttercream?" I wanted to let you all in on the process behind each of my favorite icings. If you read my last post, you now know all about French buttercream. So here's the deal with Swiss buttercream:
First, you mix together egg whites and sugar in a metal bowl. This mixture is heated over simmering water until the sugar is completely dissolved and it reaches a safe temperature of 160 degrees F.  
Next the mixture is poured into a mixing bowl and whipped until stiff peaks form and the bowl is cool to the touch. When the egg white mixture is ready, butter is added (lots of butter!) gradually as the mixer continues mixing on a medium speed. When all the butter is incorporated, flavoring is added (such as vanilla extract). 
The final result is a deliciously smooth, white icing with a very buttery flavor and just the right amount of sweetness. You won't be complaining about this being "too sweet" like I hear so often about traditional bakery frosting (like the kind you get at most grocery stores).


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