Sunday, June 30, 2013

Swiss Lemon Meringue Cake

How come I never made swiss buttercream before?

I am amazed how delicious it turned out to be!  I dont think im going back to regular buttercream now... Love to explore around the web and search different buttercream recipes, still have a lot to experiment.

The only thing (bad thing) is that I live in Florida, South Florida to be more specific, and summers are really hot and humid, I guess that is what was holding me from making swiss buttercream, since its made with all butter, but no, this buttercream was made with half real butter and half vegetable shortening, to stabilize from melting down and the flavor has not changed! It was so tasty!

Im in love with this buttercream!

The recipe is from Joshua John Russell, Modern Buttercream from Craftsy Class and here is his recipe which works wonderfully!


• 8 egg whites (about 1 cup)

• 1 cup granulated sugar

• 6 sticks unsalted butter (3 cups),at room temperature

• 1 cup confectioner's sugar (sifted)

• Pinch salt

• 2 tablespoons vanilla extract


Over a double boiler,heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You don't want scrambled eggsl

Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.

Turn the mixer to medium speed and add the softened butter a little at a time.Remember, depending on your area,you may need more or less butter.

Add the powdered sugar and vanilla and mix.

In warmer climates/seasons you will wont to change the amount of butter to 4 sticks (2 cups) and also add 1 cups of vegetable shortening to the buttercream.

This will give more stability when the weather is hot.

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