We all Scream for Buttercream!

Who doesn’t love a mouth-watering cake with a rich and velvety buttercream frosting? And let’s be real, it’s even better when you can savor that same amazing taste with a slightly firmer texture.

When I started making buttercream, I experimented with different recipes and finally figured out a few key factors to create a firm frosting without it being overly sweet. So, I decided to blend the best parts of each recipe and add my own spin to it. The recipe is super easy to follow and can be whipped up in just 15 minutes!

As someone who loves decorating cakes, I encourage you to try different recipes and techniques. This way, you’ll learn what works and what doesn’t. Plus, knowing these important tips for creating firm buttercream will help your cakes last longer.

So let’s get started!

Supplies needed:

For the American Buttercream:

• 2 sticks of Salted Butter (room temperature)
• 1/4 cup of Shortening
• 1 teaspoon of Pure Vanilla Extract
• 4 tablespoons of Heavy whipping cream
• 1lb of powdered sugar

For the Swiss Buttercream:

• 3 sticks of Salted Butter (room temperature)
• 1 teaspoon of Pure Vanilla Extract
• 4 ounces of Pasteurized liquid Egg Whites (in a carton)
• 1 lb of Powdered Sugar

(One batch is enough to fill and ice a 10 inch cake)

Step 1: Making American Buttercream

First things first, grab 2 sticks of salted butter and 1/4 cup of shortening. Cream them together until they’re nice and smooth, and don’t forget to scrape the sides of the bowl to avoid any lumps.

Mix them together for about 5 minutes until the mixture turns white. Then, add in 1 tsp of vanilla extract and give it a good mix until everything is fully combined. Finally, it’s time to add in the star of the show: 1 pound of powdered sugar!

Just mix everything together until it’s nice and creamy. And voila! You’ve got yourself some amazing American Buttercream. As a side note, don’t be afraid to experiment with different flavorings and techniques to make it your own.

Here’s a little tip from me to you: when you’re adding powdered sugar to your mixture, go slow and steady to avoid making a sugar cloud. Trust me, it can get pretty messy!

But don’t worry, I’ve got your back. One tool that I love using to prevent powdered sugar explosions is the Pouring Shield for the KitchenAid. It’s a lifesaver! Just pop it on top of your mixing bowl and you’re good to go. No more sugar mess to clean up. Once all of the powdered sugar has been added, it’s best to turn the mixer on high speed in order to fully combine the buttercream.

If the consistency is too stiff, you can always add 1 tablespoon of heavy whipping cream, at a time, to lower the thickness of the buttercream. But on the flip side of that, I highly recommend retaining some of it’s thickness because you’ll be adding more to it.

 

Step 2: Mixing together the Swiss Buttercream

Let’s dive into the next step of making our delicious buttercream – the Swiss Buttercream. I know it might sound a bit strange, but trust me, it’s going to be amazing. I’ve tried and tested this recipe several times, so you’re in good hands!

First things first, grab a clean bowl and add 4 ounces of egg whites and 1 pound of powdered sugar.

Give it a good mix on low for about 5 minutes, and you’ll notice that the texture becomes thick. This is a great sign that you’re doing everything right!

Next, add in 1 tsp of pure vanilla extract and mix until it’s fully incorporated.

Then, it’s time to add in the butter – but make sure to do it slowly and one piece at a time, ensuring that each piece is well blended before adding the next one.

After adding all the butter, let the mixture mix on high speed for at least 10 minutes.

At first, it might look a little runny, but don’t worry – it’ll come together and turn into a thick and creamy buttercream that’ll make your taste buds sing! So there you have it – our amazing Swiss Buttercream recipe.

 

Step 3: Combining the two…..

I am so excited to share my favorite step of the buttercream making process with you! It’s the one where we combine the American and Swiss Buttercream together! I know it may sound a little strange, but trust me, it works like magic.

By combining these two buttercreams, you get the best of both worlds- the buttery taste of Swiss Buttercream and the firm texture of American Buttercream.

I’ve used this recipe for several occasions, including birthday cakes and wedding cakes, and it has always been a hit. Plus, it’s great for piping flowers and holds up well even in hot and humid temperatures!

Let me tell you a story to prove just how great this buttercream is. I used this recipe for a wedding cake back in April 2018, which was an outdoor wedding. I set up the cake an hour before the ceremony, and it wasn’t eaten until 3 hours later at the reception. But, to my delight, the cake held together perfectly and everyone loved it!

You can also personalize this buttercream by adding gel food coloring and different flavorings such as lemon, strawberry, or even unsweetened cocoa to make Chocolate Buttercream. It’s a versatile and delicious buttercream recipe that you must try the next time you make a cake or cupcakes. Trust me, you won’t be disappointed!

Buttercream FAQs:

How long can this buttercream be stored in the refrigerator?

Buttercream frosting/icing can be stored in the refrigerator for a up to 10 days.

How to soften buttercream?

Firstly, you can simply leave it on the counter for about 30 to 45 minutes to let it come to room temperature. Alternatively, you can give it a quick re-beat on high speed to fluff it up. I usually go for the latter option to avoid any curdling from the Swiss buttercream.

How long can you leave a cake covered in buttercream out?

You can leave a cake covered in this buttercream out for up to 3-5 hours.

Should I refrigerate a cake covered in buttercream?

In regards to this recipe, I recommend refrigerating a cake after 3-5 hours. As mentioned earlier, that wedding cake sat out for up to 4 hours and tasted fantastic. 

How does it hold up under fondant?

This buttercream is perfect for fondant. Simply, place your cake into the fridge for about half an hour after you’ve applied the crumb coat with the buttercream. This will help create a sturdy surface for the fondant to be placed on top of.

Can this buttercream be frozen?

Definitely! But to ensure the taste stays the same, I recommend freezing it in an airtight container or bag. When you’re ready to use it, take it out of the freezer and let it thaw in the refrigerator for about 2 hours. After that, beat it again so that it becomes thick and fluffy, just like the first time you made it. It’s important to keep in mind that it should be used within 2-3 days of thawing.

Is it Safe to eat raw eggs and do I have to use egg whites in a carton?

For safety reasons, I decided to go with pasteurized eggs. These eggs are heated up to a point where any harmful bacteria is killed off, making it totally safe to consume the egg whites raw. If you’re having trouble finding cartons of pasteurized egg whites, you can also use whole pasteurized eggs and just separate the yolks from the whites yourself.