Gretchen's World's Best Swiss Buttercream Frosting

The addition of icing sugar to this Swiss Buttercream adds more stability and structure to the mix and makes it a versatile icing for frosting, filling and decorating a cake. 

This is a delicious, addictive frosting that I use on many of the special cakes I make.  Because it's a Swiss Buttercream, it isn't overly sweet as an American Buttercream and can be eaten by the spoonful without any feelings of guilt.  The guilt comes later when stepping on the bathroom scale!  This is different from any other Swiss Buttercream Frosting I've ever made, seen or read about as it incorporates powdered icing sugar into the mix along with the granulated white sugar.  Traditional Swiss Buttercreams do not contain icing sugar or at least I haven't found any that do except for this recipe.  I think the addition of the icing sugar adds more stability and structure to the mix and makes it a versatile icing for frosting, filling and decorating a cake.  

I'd like to give the credit for this recipe to Gretchen Price. Gretchen is a fully trained pastry chef who has been sharing her expertise on YouTube for several years.  She also blogs all her recipes and teaching tips for easy access when attempting to duplicate her creations.  Her detailed instructions given with a warm humour brings the world of bakery quality products into the home kitchen.  I'd like to thank Gretchen for graciously giving me permission to use her recipe on my blog.  

Note: Since writing this post Gretchen has discontinued her blog and YouTube channel.  She has a new vegan channel here which does not include this recipe.

Printable recipe at end of post.

World's Best Swiss Buttercream Recipe

• 6 large fresh egg whites or the equivalent in pasteurized egg whites, room temperature
• 1½ cups white sugar
• 2 cups icing sugar
• ¾ cup vegetable shortening like Crisco, room temperature
• 2 cups unsalted butter, room temperature
• 1 tablespoon vanilla extract or vanilla paste or your favourite flavouring

How to make it:
Place the egg whites and white sugar in the top of a double boiler or in a heat proof bowl sitting over a pan of boiling water.  Whisk or stir constantly until all the sugar has dissolved and the mixture reaches 160 degrees on a thermometer.  If you are using pasteurized eggs 115 degrees is adequate.  Immediately remove from heat and place in the bowl of a stand mixer.

Using the whisk attachment, whip on high speed until the egg whites have become thick, firm and glossy and holds a stiff peak.  This may take as long as 10 minutes or more. 

While the egg whites are whipping, measure and sift the icing sugar; measure the shortening and butter.  (2 cups of butter is a one pound block or 4 sticks).  Make sure the shortening and butter are soft at room temperature. 

When the egg whites are whipped, add the sifted icing sugar and whip in, starting on low speed and increasing to medium high until all the sugar has been thoroughly mixed in.  

Once the icing sugar has been mixed in add the room temperature shortening and butter.  I like to add the shortening first and then the butter as they don’t always have the same consistency.  I find I get a better mix if I don’t put both in the bowl at the same time.   Add the shortening and the butter in several large additions.  Now add the vanilla and beat in until incorporated.
  
Switch to the paddle attachment and continue mixing on low to medium speed until smooth.

The buttercream can be stored 4 days at room temperature, 2 weeks refrigerated or 2 months in the freezer.  Store in a covered container. 

Makes 6 Cups: Enough to ice 30 cupcakes or fill and generously ice one 8 or 9-inch cake.

Stirring or whisking constantly, heat the sugar and egg whites to 160 degrees.  The sugar should be completely dissolved.  Remove from the heat immediately and place in the bowl of a stand mixer.  You can see my makeshift double boiler.  A pot of water with a heat proof bowl set on top.

Whip the egg whites until they're thick, glossy and hold a stiff peak.  This will take about 10 minutes or more.

Sift the icing sugar into the egg whites.  Start the mixer on low speed or you'll have a sugar shower.  Once the sugar is mixed in, increase the speed to completely combine.

Once the icing sugar has been mixed in add the room temperature shortening and butter.  I like to add the shortening first.

Soft room temperature butter will be no trouble blending into the egg whites.

Beat in the butter.  You are then supposed to change to the paddle attachment and mix until smooth but you can see that I didn't.  I will remix it with the paddle when I use it.  This lot has been made for a wedding cake.  It will stored for 2 days in a cool room at room temperature.  

Here it is--The World's Best Swiss Buttercream Frosting.

 Creamy, smooth sweetness, waiting to be slathered on a cake.  

(Or you could just eat it with a spoon!)

To print click on arrow upper right side.⇩