Thank you Gretchen Price for this recipe. This is an amazing swiss meringue buttercream recipe. I had made it for Lucian’s gathering down to my parent’s house and the first thing my mom said was it tastes like butter. I said yes, it’s buttercream, but I noticed she had her finger in my bowls. I think it grew on her very quickly.
It’s so creamy and thick. It does need a little more work than just throwing everything in a bowl and mixing, but definitely well worth it. It spreads really nice on a cake. I love a buttercream that is easy to use, especially when I’m a beginner in cake decorating. Speaking of cake decorating, I managed to get a single picture of the cake. I took more, but I had all kinds of children in them waiting to get a swipe of frosting when no one was looking.
Here’s a little tip I learned from Gretchen while watching her on youtube, if you want your buttercream to be a dark color like black, color it a day or two in advance. It will darken in time. If you’re wondering, everyone had gray and pink teeth. It made my entire day for some strange reason.
Here’s the birthday boy holding his cake topper that never got lit. This was a few minutes before he had a melt down and broke it. Look at those cute little mickey ears and black frosting in the corner of his mouth. What a little monster.
Okay, back to this vanilla swiss meringue business. I made a strawberry variation of this buttercream, but this time we’re going all vanilla. I also wanted to share the birthday adventures with everyone.
Swiss Meringue Buttercream
- 6 egg whites
- 1 1/2 cups granulated sugar
- 2 cups powdered sugar , sifted
- 3/4 cup shortening
- 2 cups salted butter , room temperature
- 1 T . vanilla
- In a double boiler, add the egg whites and granulated sugar.
- Stir until the sugar is dissolved. This is when the egg whites reach about 115 degrees.
- Pour into the stand mixer bowl, and whip with a whisk attachment on high. The meringue needs to come to stiff peaks. If you turn the whisk upside down and the peak stands straight up, you've reached the stiff peak stage.
- Add in the sifted powdered sugar and mix until combined.
- Add all at once the shortening and butter. Beat until it all comes together. It will thicken up at this point. If the mixture looks like it curdled, keep mixing. It will come back together.
- Add the vanilla and mix until combined.
- The frosting should be thick and creamy. If it looks separated, keep mixing. It will come back together.
Recipe NotesThis recipe was adapted from the Woodland Bakery Blog