Swiss Buttercream

This buttercream recipe comes from Zingerman’s, which is used for the filling between two layers of cake and also to crumb coat the cake before covering it with fondant.

I always crumb coat my cakes first before applying the final layer of frosting.  It holds the crumbs in place.   Interesting (6-23-13) I just saw in one of my catalogs (Kitchen Krafts) that a spray is available to use instead of crumb coating a cake.  Nope, I will continue to do it like I have for 40 years!

See my recipe Fondant Cakes and Yellow Cake and Fondant in addition to this delicious Swiss Buttercream which I made in a Zingerman’s baking class.  I also have another good recipe with I have used for 30 years  called Sander’s Buttercream Frosting which is delicious and  Gene’s favorite.

Zingerman's Swiss Buttercream

  • 6 large egg whites
  • 1/2 tsp. sea salt
  • 1-1/2 cups granulated sugar
  • 2 cups unsalted butter at room temperature
  • 1/2 tsp. vanilla

In a metal mixing bowl combine the first three ingredients and mix to combine.  Place over a double boiler and heat this mixture until the sugar is dissolved and the temperature reaches 180 degrees.

Whip the egg white/sugar mixture on high until it doubles in volume and becomes thick and shiny;  continue whipping until cool.

On medium speed, add pieces of butter a small amount at a time until all of it is incorporated.

Add the vanilla and beat on high for 1 minute to insure all  the butter is mixed in well.

Use immediately or place in an airtight container and chill.  If you chill it you must rewhip it before using.

Recipe by cooking with aunt juju

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