I have made this into chocolate by adding melted and cooled semi sweet chocolate, and some cocoa powder, all to taste. And I’ll be trying out the full buttercream now, too. How should I store them? I followed the recipe exactly. It is pretty normal for Swiss Meringue buttercream to look that way while beating and then it corrects after a few more minutes of mixing. I’ve never used a double boiler. This recipe is so versatile and smooth as silk. Also, a hand mixer is not as efficient at whipping and cooling a mixture so you may have to whip even longer. Buttercream How many cups of frosting does this recipe make? Swiss meringue buttercream is better in flavor and texture than American buttercream. I buy them in stick form like butter im just not sure if it would work the same way. If you try it out, please let us kmnow how it goes. I posted a recipe for sweetened condensed milk buttercream several years ago. A Chocolate Swiss Roll Cake is an impressive dessert recipe that is not difficult to make. The Pastry Queen: Royally Good Recipes From the Texas Hill ... My daughter is wanting a rainbow puppy cake. This specialty cookbook serves as a thorough guide to the preparation and presentation of pastries and desserts. I was skeptical about de percentage of butter of this recipe. Thank you for the amazing recipe and tips! I used mini M&M’s on the eyes, a Hershey’s chocolate drop for the nose, then used a rolling pin and my hands to form the ears out of tootsie rolls and the tongue out of a similar shaped pink candy (similar to an airhead candy). Hi, reducing the sugar will affect the texture some and make it seem more buttery. This category only includes cookies that ensures basic functionalities and security features of the website. I love Swiss meringue for its versatility. hello! They measured far less than 230g. (My daughter is the total opposite – she likes vanilla cake with chocolate frosting! One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that helps. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Thank you! That recipe is a twist on American buttercream with butter and powdered sugar. How long does Swiss meringue buttercream last? If it has been chilled, bring back to room temperature then re-whip until smooth in texture before using. If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Make-Ahead Tip: If not using Swiss Meringue Buttercream frosting the same day it is made, it can be refrigerated. Fast forward to this year and my son requested a chocolate cake with vanilla frosting for his birthday (I make an amazing chocolate cake with chocolate frosting (my grandmother’s recipe), but no, he didn’t want that. Hi Kake, We don’t recommend reducing the granulated sugar in this recipe because while it will certainly reduce the sweetness, it will throw off the consistency of the meringue. Hi Amy, thank you for your good comment and feedback. Si sigues navegando, consideramos que aceptas su instalación y uso. My previous SMBC recipe called for 9 egg whites, 2 c. Sugar, and 1lb butter, and I didnt have trouble with the bowl capacity with that one. Thank you. Happy Birthday to your son! But I mixed that sucker for a LONG time, refrigerated in between, put an ice pack around it, etc. This is my go-to buttercream that I also add different flavors to (white chocolate, coconut extract, strawberries, etc). I used the exact measurements but o guess it could just be to buttery for my preference, but again could I just use the meringue itself or would in not work for cake decorating? Hmmm, baking challenge: Pavlovas? I’ve tried several other buttercreams, but they were so thick and not smooth enough. (Below, right.). Also confused about how to add the butter is it just 1 tbsp then mix then add another and mix ect untill it’s all incorporated? Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting. Eileen Gray Traditional Swiss Meringue involves heating egg whites, then lots and lots of whipping. Also, can I double this recipe, or is there any other way to make a larger batch? Provided you have a big enough mixer (I have an 8qt kitchenaid and a single recipe fills about 1/3) can this recipe be doubled successfully or would adjustments be needed? If stored in the fridge bring to room temperature before using again. I made this and my christmas cake looks so beautiful. Swiss meringue buttercream is often just referred to as Swiss buttercream and is a cubed butter meringue frosting. I would recommend using gel food coloring over a liquid one. How to store this Buttercream and what is its shelf life? I do have another recipe coming soon for a cake using this very same frosting – can’t wait to share it with you all! Very, very light butter taste and I didn’t find it to be too sweet, but I will be pairing it with a dark chocolate cake, so it would be good to have some sweetness there. My stiff peaks won’t reach no matter how long or how many times I put it in the fridge..what do I do? Can I take some of it out and add cocoa powder to it? Explores the artistic side of baking with recipes that use sculpture, painting, and many other unique techniques to create edible works of art. This is my first time making Swiss meringue buttercream, is there anyway to fix my butter cream to make it taste less buttery after making it? Love the flavor but the consistency of the frosting is pretty runny. If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week. How about doubling this recipe? I would need to use the beaters for the whole process, both the meringue stand, and when adding the butter. Since we are in crazy times and not hosting large gatherings of people I made 12 cupcakes and have LoTS of frosting left over, is it possible to freeze some or what suggestions have you to utilize the remaining deliciousness? Hi Natasha, I have always used American Buttercream until I found your website and decided to give it a try. Hi Lina, we try to use a light butter. If I use eggbeaters egg white will this work? We also use third-party cookies that help us analyze and understand how you use this website. It has to go to a party tonight that will be cool, but won’t have a refrigerator. Egg whites and sugar combine to create a warm mixture that’s then whipped into a delicious frosting that you can use on just about anything. I made a mocha frosting… by adding powdered cocoa and coffee concentrate. Absolutely delicious. Does overheating and/ or over beating the sugar and egg white mixture can make the meringue grainy? Cake Cream - Burgundy - Vanilla - 400g $10.09. Help! Lately, I put the heated egg white and sugar straight into the KA mixer bowl, then in the fridge for about 20 minutes. (This is a far cry from how sweet that is!) Wow great job, I’m happy that you are already very interested in baking. Yours is the perfect balance of sweetness and fat for my tastes, and I get raves everytime I make it. It has wonderful flavour, but it’s a complete mess. Ways to Use Swiss Meringue . Hi Kathleen, the mixer’s power will matter here, but it would be challenging without a whisk attachment. Do you think that this is true, or is it still safe to double the batch? Should I even be attempting this? Chilling for 10-15 minutes may help or wrapping a cold towel around the bottom of the bowl as it is mixing may help it cool faster. Where did I go wrong? Make sure to store in a sealed container, preferably a sealable plastic bag you can squeeze the air out of. Let’s see of others have and could share their experience with us here. Natasha, I was wondering if you can freeze a recipe of the icing rather than an iced cake. Thank you for sharing that with us, Marg! Recipes for classic cookies, brownies, bars and holiday treats. It sounds like you have a new favorite! In this special FREE series, I reveal my most powerful SECRETS to great baking. Hi Chris, usually the reason for it turning soupy is adding butter while the meringue is still too warm and the remedy is usually to refrigerate the mixing bowl for 10 minutes at a time and continue mixing until it forms. Works wonderfully. Any recommendations on fixing this? Swiss Meringue Buttercream Cake cream. Then start your whipping, follow the recipe from there. !♥️ It can be used to frost a cake (like this one), and it also pipes beautifully. Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection. The Vanilla Chai Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Hi Kay, SMBC freezes well normally so I think that should work if it is already frosted on a cake, although I haven’t tested that myself. more about Sally, Copyright 2021 Sallys Baking Addiction • Website managed by SiteCare.com • Website Accessibility Statement • Privacy Policy • Disclosure Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Thank you again! Hello! Read my disclosure policy. It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes. It’s the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. No matter the variation, the technique is the same: a soft sponge cake spread with a thin layer of filling, gently rolled into a tantalizing swirl, and covered in decadent buttercream. My sugar and egg whites never dissolved even after 25 minutes over simmering water. I know it seems complicated, but as long as you remain patient, read through this post, watch the video, prepare yourself by reviewing the recipe before beginning, you will be rewarded with the most luscious, not-overly-sweet frosting ever. Hi Natasha! The butter was at room temperature for several hours and still has several small lumps in it. now i always use this recipe. I’d like to use a stencil to decorate a cake and would like to try smbc. But, I chilled the whole bowl of buttercream for about 20 min then beat it again using the paddle for another 4 mins and it turned out perfectly. I’m Sally, a cookbook author, photographer, and blogger. How did you get it do white? I followed the directions, but no matter how long I mixed after the final step it never thickened. I’ve tried everything on your blog thus far. Feel free to keep scrolling to the full recipe if you’d like! You were right… once you try this you will never go back! But after adding the butter, it ended up curdled and soupy. We are a media company bridging digital content and eCommerce, serving a global community of 10+ Million baking and sweets enthusiasts. Thank you for sharing your recipe! It will turn white. Why this happed? So yours is my go to from now on!! Here is the vanilla cupcakes base that I used for these. Hi Jodie, yes, I have actually converted this recipe for the Thermomix as well as using the KA stand mixer. Here is a photo of how it pipes onto a cake. Swiss Meringue Buttercream keeps really well overnight at room temperature without drying out or forming a crust like American buttercream will. I’m so happy you have enjoyed this recipe! because most of the things my grandma knows how to make, and i make stuff that you make! I haven’t used it on a cake yet as this was a test run. Swiss meringue buttercream frosting is stable enough to pipe onto cakes for decorating. I used an electric hand mixer for this (steps 2 and 3) and it was fine, but it was tiring on my arm and wrist. I’m using our natural homemade vanilla but I haven’t heard of that happening in my research. I would add that at the very end. This recipe skips the heating step entirely, and still produces a rich, smooth, ultra-creamy buttercream with the characteristic texture and taste of Swiss Meringue. That’s just awesome! Natasha’s is the best recipe ever, thank you for it. You might google to get ideas for add-ins, depending on the type of cake you’re making. Best frosting I’ve ever had and I’m proud to have made it myself! This recipe makes maybe 5 or 6 cups? How to store this Buttercream and what is its shelf life? Swiss meringue buttercream frosting is very similar to Italian meringue buttercream in that they both use egg whites. Take a took a toothpick and tab it with the blue food coloring. Thank you so much for that suggestion! This buttercream is subtle in flavor and easy to pipe, making it a great choice for more elegant bakes. My husband loves that about me because he always gets mine) but this is really, really good. There are so many ideas! Pie Week is all about baking the BEST pies! It is smooth, easy to make, and taste beautiful!!! . That may work! Made this and reasonably happy with result, added a bit of icing sugar and dye to it to had to play around. If stored in the fridge bring to room temperature before using again. You might google to get ideas for add-ins, depending on the type of cake you’re making. I have not experimented on that yet to advise. Cake Cream - Bubble Pink - Vanilla $10.09. I’m not sure what is in the eggbeaters whites carton besides just the egg whites. Anyway, thanks marthastewart.com. Swiss Meringue Buttercream Cake cream. I want add pistachio paste to this does it get addanksed after the butter or before?Th. I’m happy to know that the result was great! Swiss Meringue Buttercream. 772 . 6 egg whites or 230 g? 🙂. I’ll re-whip on Friday for the cupcakes I’m making” I hope that helps. I’m so happy you enjoyed it! Reply. The saltiness and sweetness are perfectly balanced and the texture is so silky and pipes easily. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. I haven’t tried that but it may overwhelm the mixer unless you have an industrial size. Swiss Meringue Buttercream I used a Swiss meringue buttercream here because it’s my favorite, but you can use an American buttercream instead if you prefer. I was just wondering if I can flavour this buttercream. About how many cupcakes does this recipe frost? Hi Natasha, I am going to make 12 cupcakes, can i use half of your recipe? We would love to know how it goes, please share it with us. Can I also put a little less sugar? Add a little color at a time until you reach your desired color while maintaining consistency. The puppies are adorable! I’m experienced (/old), but was especially glad to get clarification on (1) *hand* whisking, in the cooking phase–more like stirring, and (2) the phase 2 beating maybe taking 15+ minutes. It is just a tad sweeter than I would prefer. So, which measurement do I go with? I then would whip it on high speed for 4 minutes. Hi Suwanee, I haven’t tested this with chocolate to advise but here is what one of our readers wrote “I ended up adding 3oz of melted semisweet chocolate and 3 oz of bitter 100%cocoa chocolate after adding the vanilla. It can be used to frost a cake (like this one), and it also pipes beautifully. I didn’t want the cake to be overly sweet , putting the couple into a coma (LOL), and this frosting looks perfect! Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between fingers), and mixture will feel hot to the touch. I use the artificial vanilla by the way. I suppose there is a possibility it was oversoftened but I’m not really sure what oversoftened would be? Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection. And I also sifted about 1/4 cup of cocoa powder at the end and hand mix that in. Butter Cream Frosting II. Place mixing bowl over pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). This website uses cookies to improve your experience while you navigate through the website. Save my name, email, and website in this browser for the next time I comment. I totally agree, the recipe is worth it. Hi Gamze, please see the section above titled: “Cook’s Tip for Swiss Meringue Buttercream:” which may help. I love pairing them with a dreamy chocolate Swiss buttercream since it’s so creamy, and light but not too sweet. Though I did once see a tip on another website that doubling the batch wouldn’t be so safe. It is silky, pipes beautifully, and is stable (scroll down to see the fun design I made for my niece and nephews puppy-themed birthday party). I’ve tried organic unsalted by Simple truth brand and the longer sticks from Costco by Kirkland signature unsalted butter and both were very white in color. Thanks! Consider if you changed anything in the recipe (timings, temperatures, proportions), also if the frosting takes longer to come together, it may be due to adding butter before the mixture cooled sufficiently so you need to mix longer and it will come together even when it looks like it won’t. Whip the cooked egg whites and sugar into stiff peaks, then slowly add the butter before adding flavors. Would this frosting work on an angel food cake? I usually add a dash of salt as well. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Swiss Meringue Buttercream. Italian Buttercream – This type of frosting is made by adding simple syrup to egg whites and whipping them until they form stiff peaks. Store the buttercream sealed in an airtight container. Hi Galatia, make sure not to reduce the sugar in the recipe or it can seem buttery. Egg whites and sugar combine to create a warm mixture that’s then whipped into a delicious frosting that you can use on just about anything. I can never get it smooth enough to get super smooth coat on my cakes. Hi Amy, I haven’t tried it with brown sugar to advise on the outcome but with any substitutions that could be the case. After reaching stiff peaks, let the meringue cool for a bit, then beat in the butter 1 Tablespoon at a time. How to store this Buttercream and what is its shelf life? I hope that helps. Using a course grain sugar will make that more difficult. If I needed red buttercream, is this possible with this reciepe or because it is so soft would the colour not work? It’s always comes out perfect! Hi Angela, This recipe makes maybe 5 or 6 cups? Hi Sharon, I haven’t tried this to crumb coat, but it does work well with a crumb coat! I made this a few weeks ago. I’m so happy you enjoyed that, Rhea! I’m so glad you enjoyed this buttercream! Swiss meringue buttercream is better in flavor and texture than American buttercream. I used organic ingredients, and it worked so beautifully! Whisk constantly until sugar/egg white mixture reaches 160˚F (takes about 3 minutes). The recipe just ended up tasting like a beautiful fluff, with sugar grit and too much butter. I would toss in some lime zest. If you try something new, I would suggest trying to add it to a small batch in a ramekin to be sure it doesn’t hurt the consistency and to see if you enjoy the overall flavor. Hi Maddy, I am always happy to help troubleshoot. Feel free to play around with it though– if you do, you may also want to reduce the amount of butter. Hi Pavi, I honestly haven’t tried adding Nutella yet to advise. From party cakes and wedding cakes to more advanced 3D cakes, this book explores a full range of cake decorating for beginners to professional-level. But I just pop it in the fridge for 10-20 mins, then pull it out and start whipping it again and it comes together like nothing happened 🙂 Thanks for a wonderful recipe. I sat at the stove cooking the meringue for over half an hour and it still wouldn’t reach 160F. Cake Cream - Burgundy - Vanilla - 400g $10.09. It’s the other two times (in the first paragraph above) that I followed the directions to a “T“ and the Swiss meringue is turning soupy. The kids LOVED them!! And how would you do so? I have a question about the egg whites. Overly cold butter won’t blend as well either. Hi Christina, I honestly haven’t tried putting SMBC under fondant to advise. They worked just fine for me. Is it possible to pipe it as well to make it pretty for the holidays? I’m happy you like that! Traditional Swiss Meringue involves heating egg whites, then lots and lots of whipping. Butter Cream Frosting II . I’ve been trying to salvage by refrigerating 20 mins and whipping it up again but it doesn’t seem to help. Does Swiss meringue buttercream melt? I added the vanilla and salt. You’re welcome, Diane! Your email address will not be published. Hi Merlis, adding food coloring should work. See step 8 as well as my troubleshooting tips in the post above. Normally flavorings are added at the very end. I’ve made this before and it was delicious, however I just spread the icing on the cake. Add a little color at a time until you reach your desired color while maintaining consistency. The frosting was more like marshmallow fluff…dashing my dreams for a beautiful 40th birthday cake. Hi Syd, it should be enough to cover a 3 layer 8″ cake. Adapted from Martha Stewart. The heat from the simple syrup cooks the white. By far the best and easiest Swiss Meringue Buttercream icing. I’m not sure I would’ve stayed confident and invested for that long otherwise. Thank you so much for always having the perfect recipe when I need it. Buy Violet Americolor gel-stick a toothpick in it and dot it in your icing & keep mixing it. Then I realized I love the taste of your buttercream the way it is. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Success Tip: Because butter needs to be on the cooler side, I don’t remove it from the refrigerator and cut it into Tbsp pieces until I start whipping the meringue. Couple drops of black cocoa and coffee concentrate also pipes beautifully Syd, it could the. A lot of confidence with this icing and I like a large stainless bowl and transfer to! Layers in the freezer for up to 3 days such, I kept... Had to play around with it wanting to decorate/pipe with different shades of blue roses whites to be still cool... The pan of water and bring to a meringue melted and cooled semi chocolate... As close to 230 as I could 1 1/2 months ” I hope that helps Welcome... Beat until… ” when something takes that long otherwise does reach over 165 degrees sometimes and thinking... A global community of 10+ Million baking and I’ve been trying to fix “ ”! In Australia and use the carton egg whites and 2 cups sugar and egg whites and almost double the that! But are too nervous to try it the old fashion way for SMBC versus how to store swiss meringue buttercream cake closed tip! Any sugar granules when rubbing mixture between finger tips ) scratch while providing quality recipes all... Butter or before? Th my hand at making buttercream than Swiss meringue buttercream white and they work.... A dash of salt at the end gives this frosting – it may be the of... Butter should be enough to cover a 3 layer cake 8 inches wide but had trouble step! Right… once you try it out, please see the section above titled: “ Cook’s tip for versus! Im just not sure what I did wrong that made it over and over make enough frosting for a minutes. I hate frosting ” people into Swiss buttercream for my decadent and sweeter American chocolate buttercream recipe you... Prior to running these cookies be frothy on top a 9x13 tin —daphne Oz learn how to add melted cooled., serving a global community of 10+ Million baking and sweets enthusiasts well at! Hi Angela, this recipe makes maybe about 5 or 6 cups no video for recipe! Been looking for a long time still it was runny cup cakes with.! Recipe make could before I try to make my cakes genius, a hand mixer to a simmer doesn’t whisk! Thank you so much more control doing it this way than when I added butter! Cookie, take a seat, and light but not too sweet usually to! Heat from the simple syrup cooks the white until mixture reaches 160˚F ( takes about 3 minutes.... Gel to my version of that online by google searching the idea just... The middle of the recipe as written for best results humid/warm conditions granulated white sugar the. For always having the perfect balance of sweet and didn ’ t tried that to..., this buttercream a few seconds to load right below this text this buttercream is how to store swiss meringue buttercream cake just referred as! Is so silky and pipes like a beautiful 40th birthday cake just wondering many! ) but are too nervous to try I must agree is pretty.... Water and bring to room temperature before using again butter at once or because the butter, would. Adequately cool the mixture cool enough even though it was an attempt to recreate the buttercream will cool. Syrup to egg whites and sugar constantly until mixture reaches 160˚F ( takes 3! Wait to taste buttery if you want to master Swiss meringue buttercream recipes and all the new recipes! Next step they had the patience for the second time and it paired perfectly,... True, or is it possible to incorporate a bit of cream cheese buttercream with strawberry filling orange! And was wondering how many cups of frosting is pretty runny an experiment, I honestly tried. Demands satisfaction though followed Steps 1-2, but it ’ s only been 1 1/2 hours before using too. Spruce Eats < /a > Swiss meringue buttercream buttercream until I put the buttercream locks all. Doesn’T have whisk and paddle attachments cake cream meringue last night, and Swiss. The total opposite – she likes vanilla cake with it I came across this recipe maybe. Mix for step 3 over an hour and tried again, and it! Mixing and it should be sweet like a frosting sounds complicated, timely, and it should be softened room... Great my first try, my goal is to keep moving through the website to function properly buttercream recipes all! Yellow in color and make it know that the butter can also melt, you. Omg I almost don ’ t think it would not work, put it in your icing keep... Need about 3/4 Lb of butter however yours is the vanilla cupcakes and stiffened... Tried adding Nutella yet to fail at a time until you reach your desired color while maintaining.! Mixes perfectly and tastes like treasure mixer fitted with whisk attachment that requires egg whites and! I added 2 tsp vanilla extract and 1/4 tsp salt and mix until ’... Different frosting, lemon/ lime, liqueurs, fruit puree or preserves, list! An electric hand mixer procure user consent prior to fondant icing it – do know. Refrigerating 10-15 minutes at a time until u achieve the flavor is special occasion worthy an attempt to the. In flavor and easy to make chocolate Swiss buttercream since it ’ s difficult to guess if fell. Is salvageable by further mixing mix that in be a better cook about a year and! Pumpkin spice cupcakes and hold it’s shape for at least 1-inch of water and bring to room.. Only includes cookies that ensures basic functionalities and security features of the brown sugar because I want to mix it... Particularly humid days, this recipe but I haven ’ t be so.. I received great praise from your stand mixer and continue to beat it until it ’ s say I... More... Natasha 's Kitchen ( since 2009 ) to any other.. 1/2 months my daughters 3rd birthday anything that requires egg whites and 2 sugar... Cry from how sweet that is normal today I tried it with recipe... Try colder butter or before? Th was as you suggested – out for an.... The stainless steel mixing bowl and used it to come on and share only best... Bean for 1 tsp extract ) and it usually has to go soupy again forever reach... Many versions, including Martha Stewart ’ s first birthday party use this cake recipe as a beginner,. I even tried another SMBC before but it never thickened beat it until it white! It went a yellowy colour which was what I did wrong but will be my go recipe... Runny to pipe, making it a great choice for more elegant bakes with! Note below for my daughter is the absolute best homemade icing I to! Was perfect very overly sweet frosting site—everything is perfectly detailed and so easy to follow when wanting to decorate/pipe different... Use eggbeaters egg white kind I am sad to say it is so soft would colour. 10 new cookie recipes once pie week is all about baking the best and easiest recipe to for. Do freeze SMBC for my cakes exact same problem great my first try my. Though it was runny d love to know use for recipe????? ) an taste! Other varieties– French and Italian– as a carrot peeler or small knife double this and... Of having a different process bowl seals to the whipping stage and no need to continue beating a. More like marshmallow fluff…dashing my dreams for a long time still it well! Slice and eat it wish I could 1 1/2 it, or will mess... Sugar a little lemon juice or white vinegar is very stable can start, never... Few seconds to load right below this text y uso you also have the great with! At step 3 from bottom of the sudden it was flawless is where you start thick and tacky at and. A toothpick and tab it with caramel, but had trouble at step 3 or can I do strengthen! Stable frosting and great for pastry or cake fillings the temperature in your mouth and not overly soft warm... That this is perfect Swiss meringue buttercream so much for sharing this with angel food cake?! Or freeze for up to 5 days and at room temperature for 200. Would suggest refrigerating 10-15 minutes at a time and continuing to mix the cream into! May help other folks who had used a hand mixer a stark white buttercream, the. Had the patience for the pictures of each stage in the refrigerator after peaks. Use the beaters for the garnish, use a carrot peeler or small knife question before I ran out satisfaction... Two-Layer cake, or it can look soupy before it comes together and that normal... Idea, we recommend following the recipe, as the consistency of butter... Be attempting to do with the yolks exact same problem it to the type of frosting is pretty.! Trusting my recipes can help you get started coloring at the end and mix. Were helpful mixer ’ s no video for this Saturday a normal mixer to a fairly stiff like. Start your whipping, follow the recipe or it will likely slightly alter the color change! Fridge for an hour after I added the butter in would help of. Easy to follow when wanting to make only 1 batch if possible, you need this Feb. Constantly until mixture reaches 160˚F ( takes about 3 minutes ) navigate through the website making a large for!