I was shocked! I am still amazed! I’m not much of a sweet eater and so have never been a fan of frosting. Now I realize that I am not a fan of cheap, sugary, granular frosting made with shortening substituted for butter……. but I am wild about Swiss Butter Cream frosting! It is so light, not sweet, almost a silky feeling on your tongue. I can’t find words to describe how wonderful it is so I will share the method to make it so you can have the experience yourself!
Lab 1 –
Foaming Method – A foaming method is any method in which the eggs are whipped or beaten to incorporate air before they are incorporated into the batter. The air incorporated into the eggs creates a light and airy batter and helps leaven the baked item.
The Cold Method uses room or cold temperature eggs.
The Warm Method uses eggs and sugar which have been warmed in a double boiler to a temperature of 110 degrees F.
This method is used for many styles of cakes and cookies.
Now is a good time to discuss Meringues since they are whipped egg whites and sugar and play a very important role in our butter cream. There are 3 categories of meringue.
French Meringue – The kind you have probably made all your life. Raw room temperature egg whites and sugar are beaten until stiff and fluffy. A small amount of Cream of Tartar is added to stabilize them. This type is used for: topping on pies, cookies, cakes and soufflés.
Swiss Meringue – Egg whites and sugar are warmed in a double boiler to 160 degrees. Then the mixture is beaten until stiff. This technique ensures that the sugar is completely dissolved and stabilizes the meringue. This type is used for: decorating, icings and mousse.
Italian Meringue – Sugar with a small amount of water (like wet sand) is cooked to 240 degrees. The hot syrup is beaten into the egg whites. This is a very stable meringue like marshmallow fluff. This type is used for: pie topping, frosting, icing and mousse.
– Make sure to always use very clean beaters and metal bowls when making meringues. Any residual fat
or grease will keep the egg whites from frothing. Never use plastic bowls because they can retain small amounts of grease which will prevent egg whites from getting stiff. Older egg whites or a small bit of yoke will make it impossible for egg whites to stiffen also.
Swiss Butter Cream Frosting
3 ½ oz sugar
2 ½ oz egg whites
1 ½ tbs water
8 oz butter – room temperature, cut into 8 – 1 oz pieces
½ tsp vanilla
1/8 tsp salt
Place egg whites, sugar and water in a double boiler and whisk constantly until the sugar has melted and the mixture has heated to 160 degrees.
Transfer to bowl of mixer and mix on low speed gradually increasing to high speed until stiff glossy peaks have formed. About 5-10 minutes.
Add butter in 8 stages about 1 oz at a time until it is incorporated. Add vanilla and salt and whip at med high speed until fluffy and creamy.
Frost your cake, graham crackers or anything else available. Eat it off the spoon! It is the most amazing frosting you will ever have!
Swiss Buttercream Frosting
Amount Per Serving
Calories from Fat 1618
Trans Fat 7g
Polyunsaturated Fat 7g
Monounsaturated Fat 48g
Total Carbohydrates 100g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 ½ oz sugar
- 2 ½ oz egg whites
- 1 ½ tbs water
- 8 oz butter – room temperature, cut into 8 – 1 oz pieces
- ½ tsp vanilla
- 1/8 tsp salt
- Place egg whites, sugar and water in a double boiler and whisk constantly until the sugar has melted and the mixture has heated to 160 degrees.
- Transfer to bowl of mixer and mix on low speed gradually increasing to high speed until stiff glossy peaks have formed. About 5-10 minutes.
- Add butter in 8 stages about 1 oz at a time until it is incorporated. Add vanilla and salt and whip at med high speed until fluffy and creamy.
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