I’ll have to admit this is by far my most prized recipe, and yep- I share it here, with all the secrets unvailed and nothing left out. Many of you have had great results, and some, well…not so much.
This may be the recipe with the most questions asked, and the most comments filed. I have to ask all of you to
PLEASE READ THE Q & A before asking your question, because there is a great chance it has already been addressed! THANKS!
I get so many comments from people who have made this recipe and say: “It tasted like butter” Well, IT IS BUTTERcream!
I think so many people are used to American buttercream, or the Wilton recipe which is really nothing but SUGAR!
Please be aware that this is a very different recipe than what you may be used to.
- I think many of you are not getting your egg whites STIFF STIFF and glossy before you add the butter and shortening. This will cause a thin, runny buttercream that will NOT hold a shape for piping and flowers.
- Additionally one VERY BIG mistake is to add the butter/shortening to the meringue while it is still too warm. This will melt your butter/shortening and you will have butter soup.
- I think some of you are afraid to just DUMP in the confectioners sugar all at once and then do the same with the butter/shortening.
- BUT- if you are still having trouble- PLEASE DO NOT PANIC and THROW THIS “so called disaster” in the garbage! 9 times out of 10 you can bring it back to life! Simply by continuing whipping until comes back together!
HOWEVER for those of you who cannot get your meringue right from the start- well…you can’t make it stronger at the end, you get what you get.
MOST ASKED Questions:
Q- “Can I use this recipe under Rolled Fondant Icing?”
A- “YES, you can use this icing under ANY Type of Icing, Rolled Fondant, Poured Fondant, Ganache, Whipped Cream…LIKE EVERYTHING!!”
Q- “What can I substitute for the Crisco, I don’t have that in my country?”
A- ” Please read SUBSTITUTIONS blog post”
Q- “Can I use all butter?”
Q-”Can I use all shortening?”
Q- “Can I use Margarine”
Q- “Can I use Meringue Powder?”
A- “Yes, follow the instructions on the can (or bag) or Meringue Powder to equivalent to 6 large Egg Whites, and then proceed as you will for the rest of my recipe.”
Q- “Can I double this recipe?”
A- “YES, if your mixer bowl is large enough to accommodate that amount of ingredients DOUBLED. Be wary that the meringue alone with the 1X recipe comes just about half way to the top of the bowl-(IF you mixed it properly that is)”
Q- “How long can I store this icing?”
A- “4 days room temp, 2 weeks fridge, 2 months freezer”
Q- “Is it safe to eat raw egg whites?”
A- “Please read to the bottom of this post.”
Q- “Can I use a hand mixer if I do not have a Kitchen Aid?”
A- “Yes. However you must make sure that your meringue is STIFF STIFF STIFF! This is the most important step in this whole recipe and why so many have trouble. You must get that meringue as stiff and glossy as possible, and the hand mixer, well… it takes a very long time to achieve this.”
Swiss Style Meringue Buttercream Yield 6cups
(enough to ice 30 cupcakes, or fill and ice 1- 8″cake)
**Yield may differ in results from person to person due to the volume of the meringue, whether you weighed your ingredients or use volume measure, so this yield is approximate
***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer
Fresh Large Egg Whites 180g (6Lg)
White Sugar 300g (1 1/2 cups)
Confectioners Sugar 240g(2cups)
**Shortening 170g (3/4 cup) **See Note Below
Unsalted Butter 454g (2cups)
Vanilla Extract 1T
NOTE**I Use Crisco in the video and because this is the most readily available solid vegetable shortening around. Since I am catering to such a large audience around the globe, it is difficult to say who can get what ingredients and where they find them. So at the end of the day, Crisco or any comparable Solid vegetable Shortening will due in this recipe.
At the bakery I use SWEETEX, it is a High Ratio vegetable shortening that is THE BEST for making Icings with no greasy mouth feel that many complain about when using the Crisco. If you can find a High Ratio Shortening I will always recommend using that instead of Crisco, but for those of you who cannot find it, Crisco works just fine.
Many people will disagree with me here, that they would NEVER use Crisco in anything other than a pie crust. You may of course leave out the shortening altogether and use all butter, but I have had mixed reviews on that as well.
So what we are left dealing with here, is a recipe that is FABUOLOUS if you can get the highest quality ingredients (for example SWEETEX, very expensive but THE BEST!) and find the perfect balance that works best for YOU and YOUR CLIENTELE; Whether it is All Butter, All Margarine, a mix of Butter and Shortening, All Shortening…etc etc…..You have a lot of room to play here with these 2 ingredients so find what YOU like best and make it your own!
After all, It’s YOUR sandbox, I Just PLAY in it.
Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.
Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!
Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.
Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions. 1-2-3 fast fast!
To add colors to this buttercream, I recommend using Gel Paste Colors like Americolor or Chefmaster or an oil based color is great too, since this is a high fat recipe.
The gel paste color should be added at the end after you have achieved Buttercream Greatness!! After you get to the point of done, you will then switch to paddle attachment and add color.
You may color the whole batch, or divide it up and color smaller portions at a time.
Gel paste colors are the best since a little goes a long way and they do not add extra liquid to the recipe like food colors do.
Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end, and you are DONE! Best Buttercream EVER!
***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer
**its fine to store it in the fridge/freeze, but just know that you will now have to bring it back to room temperature before re using. Take it out HOURS before you need it, and let it get to room temp, then you will put it back on the mixer and with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth as in this video HERE
For those of you who made it to the end of this longest blog post ever in the entire world, you get the BONUS SECRET RECIPE LINK which is a fabulous recipe for using up all those EGG YOLKS from making this buttercream!!
Vanilla Bean Ice Cream!
The debate on raw egg whites: The trouble is in the yolks, never the whites. At school we were taught that you can leave the egg whites at room temperature for a week, and nothing bad would happen because the trouble is in the yolks. But only if the yolk is contaminated with salmonella, NOT ALL YOLKS RAW ARE DANGEROUS. The problem is, you don’t know when it is or isn’t contaminated.
Now keep in mind I also went to school almost 20 years ago and the world has changed, and our food supply has also changed due to the industry pumping out mass amounts of it to keep up with the demand, hence why our food has gotten so dangerous.
To avoid this “danger” you can simply use pasteurized egg whites in a carton, like Egg Beaters JUST WHITES. I do not feel there is a risk in this recipe whatsoever. But this should be a personal choice for each and every one of you. Although it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés, mousses, and chiffons containing raw beaten whites require refrigeration to maintain their character, and an added safety factor. Such dishes might be considered low risk for healthy individuals.