Swiss Buttercream
Swiss Buttercream is a little more time consuming to make than many of the other icings in this book because it requires a few more steps, but it is still quite simple. The slight sheen and smooth texture make it a beautiful icing to use for more formal cakes, and a bubbly, dry champagne pairs well with this icing, making it just the thing for celebratory occasions. While useful, a candy thermometer is not required. When you are heating the egg whites, just make sure that the sugar has dissolved entirely and the mixture feels hot to the touch before you whip the egg whites to a meringue. For best results in rebeating cold Swiss Buttercream, take about one-quarter of the icing and microwave it for 1 minute, until melted. Pour the melted icing over the cold icing, then beat it in a standing mixer fitted with a paddle attachment at high speed until it is smooth and fluffy, 3 to 5 minutes.
Recipe information
Yield
makes enough for one 3-layer 8-inch cake one 2-layer 9-inch cake, or about 3 dozen cupcakes
Ingredients
Preparation
Step 1
Whisk the egg whites and sugar in the bowl of a standing mixer set over a pot of boiling water. Whisk constantly until the sugar has dissolved completely and the egg whites feel hot to the touch, or a thermometer reads 140˚F.
Step 2
Transfer the bowl to a standing mixer fitted with a whisk attachment and whip the egg whites on high speed until they have formed a meringue and the bowl has cooled to room temperature, 5 to 7 minutes.
Step 3
Remove the whisk attachment and switch to a paddle attachment on the mixer. Begin adding the butter in small amounts while the mixer is on medium-high speed. (As you are adding the butter, particularly if you add it quickly, the icing may start to look as if it’s curdling. This is normal. Just finish adding the butter and continue to beat the icing until it is smooth and fluffy.)
Step 4
Once it is finished, the icing should have a smooth, shiny appearance. Flavor it as directed and use it immediately, or keep it in an airtight container in the refrigerator for up to 4 days.
Polish your look
Step 5
For a crisp, sharp peppermint icing, add 2 tablespoons of peppermint extract, and mix well until combined. You can use it for a marvelous seasonal treat for Christmas parties, as the pristine white icing looks almost like snow atop a chocolate cupcake and then adorned with pieces of crushed candy canes.
