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We all Scream for Buttercream!
We all love a delicious and moist cake with a smooth and buttery buttercream to top it off. It’s even better when you can combine that same taste with a more firm texture.
When I first started out making buttercream, I tried several recipes and after a little trial and error, I found several important key factors for making stable buttercream without a super sweet taste.
That’s when I decided combine all of the good aspects of each recipe with my very own spin on Buttercream. The steps that I came up with for this buttercream recipe are very simple and can be made in just 15 minutes.
As a cake decorator, I believe that its best to dibble and dabble in different recipes because it helps you to find what works and what doesn’t. Its also best to know these important factors for making firm buttercream in order to help preserve the cake for a longer shelf life.
So let’s get started!
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: Mixing together American Buttercream
First, you’re going to start with the American Buttercream, which consist of creaming together the 2 sticks of salted butter, 1/4 cup of shortening. Throughout this process, you’d want to scrape the sides of the bowl in order to not have any clumps in your buttercream.
Continue mixing the butter and shortening together for at least 5 minutes until the mixture has turned white. Next you’ll want to add in the 1 tsp of vanilla extract and mix until it’s fully combined. Last but not least, you’re going to add 1 pound of powdered sugar to the mixture.
I recommend adding a little at a time, very slowly, in order to prevent a sugar cloud. One tool that I absolutely have use when it comes to preventing the powdered sugar from exploding everywhere is the Pouring Shield for the KitchenAid.
That thang is amazing! 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
As for the second step, we’ll be making the Swiss Buttercream. I know this may sound very odd, but I can promise you that this will turn out great because it has worked for me several times.
So what you’re going to do now, starting with a clean bowl, is add 4 ounces of egg whites and 1 pound of powdered sugar to the bowl and mix them together on low for 5 minutes.
Please know that once the egg whites and powdered sugar have been mixed together, that it will have a thick texture. This is a great sign that you’re on the right track and on your way to making some awesome buttercream!
After the mixture has mixed for at least 5 minutes, next you’ll add in 1 tsp of pure vanilla extract.
Once the vanilla extract has completely mixed with the egg whites and powdered sugar, add the slices of butter in on low speed, one piece at a time making sure each stick is well blended before adding the next one.
After adding all of the butter to the mixture, allow the mixture to mix on a high speed for at least 10 minutes.
Please know that the mixture will look runny after all of the Butter has been added, but once it’s been mixed on high for 10 minutes it will form a thick and creamy consistency of buttercream.
Step 3: Combining the two…..
This step in the process is my absolute favorite! In this step we will combine both Buttercream’s together! I know this sounds a bit crazy, like why would you mix Swiss buttercream with American buttercream?
But here’s why, it gives you that buttery taste of Swiss Buttercream, while providing that firm texture of American Buttercream at the same time.
I’ve used this buttercream on several birthday cakes and as wedding cake frosting and I have had so much success with it. It’s also great for piping flowers and has held up pretty well in hot and humid temperatures.
As proof, I used this recipe on a Wedding back in April 2018. It was an outdoor wedding and I set the cake up at the venue an hour before the ceremony, and it wasn’t eaten until 3 hours later at the reception. I was so excited because not only did everyone love the cake, but it held together very well the entire time.
I hope you all will try this recipe because you will not be disappointed. You’re practically getting the best or both worlds with this buttercream. You can also add gel food coloring and different flavorings such as lemon, strawberry, and etc to it or unsweetened cocoa to make chocolate buttercream.
I love how it is very versatile and delicious at the same time. So the next time you make a cake or cupcakes, try this recipe. I can guarantee that this will turn out to be a success for you.
Buttercream frosting/icing can be stored in the refrigerator for a up to 10 days.
There’s two things that you can do to soften this buttercream. You can either leave it out on the counter for 30-45 minutes, or re-beat the buttercream on high in order to fluff it up. Usually, I will beat the buttercream once again just to avoid any curdling from the Swiss being mixed it.
You can leave a cake covered in this buttercream out for up to 3-5 hours.
In regards to this recipe, I recommend refrigerating a cake after 3-5 hours. As I mentioned earlier, that wedding cake sat out for up to 4 hours and tasted fantastic.
This buttercream is perfect for fondant. I recommend letting your cake sit in the refrigerator for 30 minutes after its been crumb coated because it will create a firm surface for the fondant.
Yes, however I suggest freezing it in an air tight container or bag to prevent any changes in the taste. When it comes to using it, I also suggest letting it thaw out for 2 hours in the refrigerator and then beat it once again so that it is thick and fluffy as the first time you made it. Please note that this must be used 2-3 days after its been thawed out.
In this recipe I used pasteurized eggs for food safety purposes. Pasteurized eggs are safe to use because they have already been heated to kill off any bad bacteria, making it safe to consume raw egg whites. If pasteurized egg whites in a carton are hard to find, you can also purchase pasteurized whole eggs and just take out the egg yolks yourself.