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swiss buttercream (best bc ever) bebita

(1 rating)
Bebita avatar
Recipe by
Martha Aguirre
@Bebita
Murrieta, CA

So as many of you know I started with my cake decorating classes this past year, well I have gone through many many buttercream recipes and let me tell you, I will NEVER go back to any other one than this, I LOVE it it tastes delicious! Try it and you will agree.

(1 rating)
yield serving(s)
method Blend

Ingredients For swiss buttercream (best bc ever) bebita

  • 6 lg
    egg whites (1 cup)
  • 1 1/2 c
    white regular sugar
  • 2 c
    confectioners' sugar (powdered sugar) sifted
  • 1 pinch
    salt
  • 3/4 c
    shortening
  • 2 c
    butter (4 sticks unsalted, room temperature)
  • 1 Tbsp
    vanilla extract

How To Make swiss buttercream (best bc ever) bebita

  • 1
    Over a double boiler, heat the egg whites and granulated sugar and salt, whisking constantly, until sugar has dissolved. (I myself use my hand to feel the egg whites, temp and that sugar has dissolved)THIS STEP IS CRUCIAL
  • 2
    Place the mixture in a stand mixer and whip on high until a peak forms (merengue)and the mixture is cool, about 5 minutes. NOTE I use my stand mixture bowl as a double boiler
  • 3
    Turn the mixture to low add vanilla and confectioners sugar, as soon as it is all incorporated add the butter and shortening, mix on high just until it all incorporates. DO NOT OVER MIX Vuala your Swiss buttercream is ready and delicious!
  • 4
    TIP: In warmer climates or season you will need to change the amount of butter to less butter and adding shortening. This recipe can also be made with NO shortening, either way it is delicious. I GUARANTEE IT!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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