It seems the blog is having some trouble and many of you cannot get the Swiss Buttercream Recipe to open, here it is just in case! SWISS BUTTERCREAM RECIPE Fresh Large Egg Whites 180g (6 Large) Granulated Sugar 300g (1 + 1/2 cups) Confectioners Sugar 240g (2cups) Solid Vegetable Shortening 170g (3/4 cup) **See Note Below Unsalted Butter 454g (2 cups) Vanilla Extract Or Vanilla Paste 1 Tablespoon 1)Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch. 2)Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be and COOL. 3) Add the sifted confectioners sugar all at once with the mixer on very low speed. 4)Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in. 5) Be sure your butter and shortening are at room temperature, soft and pliable but not melting. Add it in about 2-3 additions, but FAST Additions. 6)Switch to the paddle attachment and continue mixing on low to medium speed until smooth
Posted on: Tue, 23 Dec 2014 23:26:34 +0000
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