Swiss Buttercream Frosting


– 4 large egg whites

– 1 ⅓ cups granulated sugar

– 1 ½ cups unsalted butter, at room temperature

– 2 tsp vanilla extract

– Candy eyes for décor

Process of making;- 

1. For the frosting, whisk the egg whites and sugar in a metal bowl placed over a pot of gently simmering water and whisk (consistently but no need to whisk vigorously) until the mixture reaches a temperature of 165ºF (74ºC) on a candy thermometer, about 5 minutes. Remove the bowl from the heat and using electric beaters or pouring the whites into the bowl of a stand mixer fitted with a whip attachment, whip the whites on high speed until cooled, another 5-7 minutes (they will whip up into a full meringue). With the mixer still on high speed, add the butter a little at a time and then keep mixing on high until the meringue deflates and the buttercream becomes smooth – this can take a few minutes, and the mixtures may appear almost curdled in the middle of mixing, but just keep mixing! Once smooth, add the vanilla to blend it.

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