Swiss buttercream question - Curious baker, are you out there?
A while back this recipe was posted on a buttercream thread:
4 egg whites
1 cup sugar
3.5 sticks butter, room temp
Put whites and sugar in a bowl over simmering water. Whisk until sugar is dissolved and mixture is warm to the touch. Remove from heat. Whip until cool. Add butter piece by piece. Whip like heck.
Here's my question - will this work for decorating frosting? I'm making a birthday cake for my one year old so it needs to be eye-catching and colorful!
Weiszguy, I'm not Curiousbaker, but I have spent 3 years at the pastry station, and make wedding cakes in my spare time.
The swiss buttercream recipe would work fine for piping and decorating. I would make sure it's well chilled before you start to work and the addition of a bit of vanilla or other complimentary extract might bring a addition of flavor to the cake your making.
I hope this helps.
I used this same recipe to frost and decorate a cake. It looked very nice--made a nice smooth cover for the cake and piping and decorations all held up, but I think it was missing something in the flavor department. I thought it was a bit waxy tasting. Maybe it was in the execution? I've made white chocolate buttercream in the past (similar technique) and appreciated the flavor much more.