Swiss buttercream frosting is simple to make but can take quite a bit of time. This easy Swiss buttercream provides a reverse method step-by-step, subsequently reducing the whipping time by 10 to 15 minutes.
1-½cupunsalted buttersoftened (equal to 3 sticks of butter)
1tablespoonvanilla extractor other flavoring extract of choice
⅛teaspoonsalt
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Instructions
Whisk egg whites and sugar together until combined. Set the bowl over simmering water in a double-boiler and whisk gently until the sugar is dissolved and the egg whites are hot (160°F).
Transfer egg syrup to a shallow bowl or cake pan and refrigerate until cooled (45-60°F).
In the meantime whip the softened butter until fluffy and light in colour. Pour in ½ of the cooled egg syrup and whip 2 minutes until fully incorporated. Then add the rest of the egg syrup, vanilla extract, and salt. Continue whipping until incorporated and the buttercream is light and fluffy.
Use right away. Or transfer to an airtight container and store in the fridge for 1 week. Freeze for up to 6 month. Be sure to let the buttercream come to room temperature and then re-whip to get the fluffy texture back, before using to frost a cake or cupcakes.
Notes
Flavoring Options: Add up to ½ cup of fruit puree, juice, melted & cooled chocolate etc. to the buttercream for flavoring and coloring