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Buttercream (Swiss Method)

Buttercream (Swiss Method)

Yield: 8 ounces

Ingredients

Instructions

  1. In a small bowl mix the butter with the margarine until thoroughly combined. Reserve at room temperature.
  2. Place the egg whites and the sugar in a non-reactive heat-resistant mixing bowl. Place the bowl over simmering water and heat while constantly whipping, to 140° (60°C).
  3. Remove from the heat and whip the mixture at high speed with the whisk attachment until stiff peaks form and the mixture is lukewarm, lower the speed to medium, add the vanilla or other flavorings, and gradually whip in the butter mixture until the frosting comes together.