Post # 1
Seriously. And i need a frosting for tonight! I tried to make swiss buttercream. THrew the egg whites and sugar in a metal bowl, heated it on a double boiler until all the sugar was gone, and let it go crazy in my kitchen aid. 10 minutes later i had a glossy, fluffy, white meringue type action going on and my batch had doubled (as expected). Then i added the vanilla, a couple drops of food coloring gel and let it all incorporate. Then i started adding the room temp butter one stick at a time. What I got was a curdly soup. After about 10-15 minutes, I took it off and put it in the fridge. I decided to let it come to room temp and let Darling Husband whip up again for about 20 minutes. If it fails….I don’t know what I”ll do! I can’t keep wasting batches of egg whites like this.
Any advice? Do you think it will whip up correctly if I give it more time? it’s so gross looking, like cottage cheese.
Post # 3
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
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
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 # 6
Yup, that’s where I got the swiss buttercream recipe. It just looked SO BAD. I wasn’t sure if it’d work to refrigerate it and then rewhip it back up.
Sigh. Yeah, the egg whites and sugar were cool when they whipped up.
I have some back up frosting recipes ready to go in case it doesn’t turn out today. Boo. We’ll see! I really wanted to avoid a super sweet bakery style frosting. The cake is sweet enough, with sprinkles (funfetti style!) and a tangerine cream cheese filling.
I’ve made french buttercream which is by far my favorite but I don’t think it’d hold up as well on the 4 hour drive. Eek. Thanks for the tips. This frosting is gross looking!
Post # 7
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?
Post # 8
I guess it needed more time than 15 minutes. Darling Husband let it whip for like 30 and it looks like frosting now. It just took FOREVER. i wonder if it was the type of butter I used.