Hey, guess what? We’re having a birthday! We can’t believe we’ve been at this for two whole years now. On the one hand, it’s gone by in a flash and on the other, it seems like it’s been a part of our lives forever. Either way, we’re so thankful for all of you who have helped turn this little home-spun recipe sharing platform into a full-on food blog with thousands of readers. We know a lot of you feel like you “know” us, and we feel like we know you too! We’ve had so many exciting things happen over this past year, some we have yet to share with you (but get excited, they’re big!) And others you’ve enjoyed right along with us. Thanks for your emails, your comments, and your daily support. We swear we have the best readers in the blogosphere and we love you! We’re going to keep working hard this coming year to always keep your tummies happy!
To celebrate our big day we’ll be doing some yummy birthday-ish things this week and I thought I’d start us off with this tutorial.
I’ve always been afraid of Swiss buttercream. Really. It seemed complicated. And eggy. (Have I ever mentioned I hate meringue?) But when I was looking for something particular recently my friend Krista suggested I try it. She sent me this video link which made it seem totally doable. I’m so glad I tried it because it’s amazing. (And it’s not eggy at all.) Many of you have fallen in love with this flour based frosting, which I discovered is very similar in taste and texture to Swiss Buttercream. The Swiss Buttercream however, is much more decadent and also much more stable. Try adding in things to that flour frosting and you’ll be set for disaster. But to Swiss Buttercream you can add chocolate, fruit puree, and all kinds of other things with beautiful results. You can also store unused Swiss Buttercream in the fridge. I still make the flour frosting a little more often because I think it’s easier and cheaper, but for special occasions, it’s Swiss Buttercream all the way.
If you don’t know, there are a few different types of meringue buttercreams. The most common are French, Italian, and Swiss. They are all basically variations of the same process involving sugar, eggs, and butter. I think Swiss is the easiest. It involves cooking eggs and sugar and then beating them with butter. This type of icing is the choice of professional cake decorators around the world, so you know it’s going to be good. I will tell you right now that this frosting is for butter lovers. If for some crazy unexplained reason, you don’t like the taste and and texture of real butter, this isn’t going to be your thing. Consider yourself warned!
Things like this are so much easier when someone walks you through it, so let’s get started!
1. You’ll need to start with a double boiler. If you don’t have one, you can easily construct one. You just need a pot on the bottom to hold water and a bowl on top that can sit in the pot, but not touch the bottom. If you have a round-bottomed KitchenAid bowl, just use that.
2. Once the water is boiling in your double boiler, add your egg whites to the bowl.
3. Add in the sugar and start whisking.
5. You’ll want to cook this mixture to 160 degrees. 160 is the magic number because that’s the point where the sugar will be dissolved. Eggs need to be cooked to 140 degrees in order to be safe to consume, so cooking them to 160 covers that too.
Your mixture will be nice and frothy looking. If you don’t have a thermometer, just use your fingers to see if the sugar is dissolved. If it is, then you’ve cooked it long enough. It should only take 3-5 minutes.
6. Transfer this mixture to a stand mixer. And no you will not want to attempt this with a hand mixer! Use the whisk attachment to whisk the egg/sugar mixture until it cools and glossy peaks form. It will probably take about 10 minutes.
7. Now it’s time to add the butter. (Did I mention the finished product pretty much tastes like sweetened butter? Ya, yum.) You’ll want your butter to be at room temp and chopped up into cubes.
With the beater going, add the butter a few chunks at a time
8. Once the butter goes in it’s very common for the mixture to curdle and look like a complete disaster- the same way the flour frosting does. KEEP BEATING! It will come back together. It can take a while, sometimes you have to beat the mixture for about 12 minutes. After it comes together it will look beautiful and fluffy, and heavenly smooth. Add in the vanilla and beat briefly to combine.
When you’re all done, you can frost away! This frosting works great for piping. Just know that because of the high butter content, it will melt like ice (or faster!) in high heat. So if you’re having an outdoor summer bbq party I wouldn’t recommend it!
Just looking at cupcakes makes me happy.
There are a gazillion recipes for Swiss Buttercream out there and they are all very similar. You can find one from a source you trust and take it from there. There was one linked in the video I provided earlier, and this Martha Stewart recipe is also really popular. The recipe below is a combination of a recipe found on the food network and many others I researched.
Swiss Buttercream
1 C egg whites
1 1/2 C granulated sugar
2 C unsalted butter (that’s 4 sticks) at room temperature and cut into chunks. *
1 tsp vanilla extract
*You could probably get away with only 3 sticks of butter if you wanted to. The finished product is *very* buttery, so I’ve been meaning to give it a shot with a little less butter and see if it turns out okay.
This recipe makes a large batch that’s enough to generously frost a 2 layer 9″ round cake. It could easily be halved.
Whip sugar and egg whites together in a double boiler until the temperature reaches 160 degrees F and sugar is dissolved.
Transfer mixture to the bowl of a stand mixer. With the whisk attachment, whip until mixture is cooled and soft, glossy peaks form, about 10 minutes. Add butter a few pieces at a time until incorporated. Don’t panic if mixture appears curdled. Continue beating until butter is incorporated and frosting is fluffy and smooth. It can take 8-12 minutes. Add vanilla and beat until incorporated.
To limit air bubbles, switch to paddle attachment and beat at the very lowest speed for 5 minutes.
Storage: After decorating with frosting store cake/cupcakes at room temperature. To store for future use, place in an airtight container and store in the fridge. When ready to use, bring to room temperature and beat until light and fluffy.
Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite Recipes, Savoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting Magazine, Better Homes & Gardens, Fine Cooking, The Rachel Ray Show and the New York Times.
Lauren, I'd say just switch to your paddle as soon as the frosting is the consistency you want it. And then beat it at a very low speed with the paddle after that.
yummy yummy yummy it really does taste like sweetened butter. thanks for the step by step instructions! p.s. on the text only you talk about using the paddle to not get air bubbles. would you do that to replace the last 5 minutes of regular mixing, or in addition to, after you add the vanilla? Thank!
Carlee- it's the Wilton 1M tip. It's one of the big jumbo sized ones. You can use it without a coupler, or if you buy a coupler, make sure you get the extra big one!
Can you tell me what tip you used to frost the cupcakes in this picture? I love how they look, but I don't have that tip and will need to go buy it before I make this. Thanks!!!
Made this for our RS birthday dinner cupcakes. Turned out wonderful with the strawberry freezer jam. It tasted like Bryers strawberry ice cream. YUM! Thanks for another great recipe.
Happy blogiversary to you guys! I am thrilled to have known you since practically the first post. (Plus I talk up your blog every chance I get on my own blog!)
Did you give away the muffins yet? Or am I a week off? This pregnancy is doing crazy things to my brain. But I went to our Wal-Mart and they don't sell them, at least not yet. I was really bummed because I want my son to try them (and I'm sure I will sneak a few bites myself).
Hey, guess what? We’re having a birthday! We can’t believe we’ve been at this for two whole years now. On the one hand, it’s gone by in a flash and on the other, it seems like it’s been a part of our lives forever. Either way, we’re so thankful for all of you who have helped turn this little home-spun recipe sharing platform into a full-on food blog with thousands of readers. We know a lot of you feel like you “know” us, and we feel like we know you too! We’ve had so many exciting things happen over this past year, some we have yet to share with you (but get excited, they’re big!) And others you’ve enjoyed right along with us. Thanks for your emails, your comments, and your daily support. We swear we have the best readers in the blogosphere and we love you! We’re going to keep working hard this coming year to always keep your tummies happy!
Questions & Reviews
Lauren, I'd say just switch to your paddle as soon as the frosting is the consistency you want it. And then beat it at a very low speed with the paddle after that.
yummy yummy yummy it really does taste like sweetened butter. thanks for the step by step instructions!
p.s. on the text only you talk about using the paddle to not get air bubbles. would you do that to replace the last 5 minutes of regular mixing, or in addition to, after you add the vanilla? Thank!
Carlee- it's the Wilton 1M tip. It's one of the big jumbo sized ones. You can use it without a coupler, or if you buy a coupler, make sure you get the extra big one!
Can you tell me what tip you used to frost the cupcakes in this picture? I love how they look, but I don't have that tip and will need to go buy it before I make this. Thanks!!!
I've been looking for a great frosting recipe! I'll have to give this one a try and I'll keep you posted!
Made this for our RS birthday dinner cupcakes. Turned out wonderful with the strawberry freezer jam. It tasted like Bryers strawberry ice cream. YUM! Thanks for another great recipe.
I made this frosting last night. It was SO tasty and pretty. I could not believe its silkiness.
Like mentioned in the recipe, this frosting melts easily. I actually had to refrigerate it to make it thick enough for the piping bag.
Thanks for another great recipe!
Happy Blogiversary! Hope this next year is bigger and better for you both!
~ingrid
Happy blogiversary to you guys! I am thrilled to have known you since practically the first post. (Plus I talk up your blog every chance I get on my own blog!)
Did you give away the muffins yet? Or am I a week off? This pregnancy is doing crazy things to my brain. But I went to our Wal-Mart and they don't sell them, at least not yet. I was really bummed because I want my son to try them (and I'm sure I will sneak a few bites myself).
Have a wonderful day, both of you!
Happy blogiversary ladies – I'm so excited for you!