(Closed) Anyone make swiss buttercream before? Mine sucked…tips/tricks/advice?

posted 8 years ago in Cooking
Post # 3
536 posts
Busy bee
  • Wedding: February 2011

I have made swiss buttercream once before, and it looked like the curdled cottage cheese thing you are describing for a bit.  I just kept beating it and it eventually all came together.  It did kind of sweat (I guess is the right word) once it was on the cake, but it still tasted good.  I feel like I am constantly plugging Smitten Kitchen, but there was a great post on the blog about swiss buttercream.  I used the recipe and the tips from it.

project wedding cake: swiss buttercream

Post # 4
332 posts
Helper bee
  • Wedding: November 2010

When I make buttercream I find it’s best to use cool butter rather than room temp. It’s still soft enough to get incorporated into the icing, but not so soft that it immediately turns to mush. Also, make sure that the egg whites and sugar are cooled all the way down to room temp before you start adding the butter. Otherwise it will start to melt.

It took me a few tries before I was able to make buttercream well. Good luck!

Post # 5
7975 posts
Bumble Beekeeper

I know it’s not a traditional buttercream, but this is one of my absolute favorite, no fail recipes for frosting. I love love love it, and every time I make it everyone freaks out over it – they can’t believe I made it in a bowl in my tiny kitchen. 🙂 I just use a spatula to mix it – don’t even own a mixer.

ETA: Oh, sorry, I usually flour it down a little bit (about a teaspoon) because it’s pretty sweet.

Post # 7
213 posts
Helper bee
  • Wedding: July 2011

Hmmm I made Swiss Buttercream using the recipe on SmittenKitchen too and mine whipped up just fine. I know she said in her blog post though that she had the same problem and had to just keep whipping it way longer than she expected. Did you try whipping it a little longer?

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