Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Whole Egg Swiss Buttercream
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 7 cups, enough for 24 cupcakes or for filling and frosting an 8- or 9-inch 2-layer cake
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 340
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 2 g
- Cholesterol
- 98 mg
- Sodium
- 124 mg
This buttercream is exceptionally smooth, rich and beautifully stable with a silky, slightly custardy texture. Because it’s made with whole eggs, not just egg whites, you get all the structure of a cooked‑egg buttercream without the fuss of separating eggs or ending up with a big batch of leftover yolks. The method otherwise mirrors a classic Swiss meringue: The eggs and sugar are gently heated over simmering water until the mixture is thick and the sugar dissolves. A digital thermometer is helpful for ensuring the eggs reach a safe temperature without curdling, though heating until the mixture is hot to the touch also works. Once cooled slightly, the egg mixture is whipped with room‑temperature butter until glossy, fluffy and ready to frost cakes or cupcakes. We give it a hit of pure vanilla flavor, but we also include a chocolate variation if that’s your preference.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 7 cups, enough for 24 cupcakes or for filling and frosting an 8- or 9-inch 2-layer cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 340
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 2 g
- Cholesterol
- 98 mg
- Sodium
- 124 mg
Ingredients
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Directions
Special equipment:
an instant-read thermometer- Fill a medium saucepan a third of the way up with water and bring to a simmer over medium-high heat. Set a larger heatproof bowl over the saucepan, making sure the water doesn’t touch the bottom of the bowl; set the larger bowl aside. Place a fine-mesh sieve over the bowl of a stand mixer and set aside.
- Whisk the eggs, sugar and salt in the large bowl until smooth. Place the bowl over the simmering water and whisk constantly until the mixture is hot and the sugar crystals dissolve (you won't feel them if you rub a bit between your fingers); the mixture will register 160 degrees F on an instant-read thermometer, 6 to 10 minutes. Adjust the heat if needed or remove the bowl from the simmering water for a moment if you think it may be cooking too quickly.
- Strain the egg mixture through the prepared fine-mesh sieve set over the bowl of a stand mixer. Fit the mixer with the whisk attachment and whip the mixture on medium-high speed until it is fluffy, pale, increased in volume and the sides of the bowl are just slightly warm, 12 to 15 minutes.
- Reduce the speed to medium and add the butter 2 tablespoons at a time until fully incorporated before adding more. The buttercream may separate or look curdled, but keep whisking – the mixture will soon come back together.
- Increase the speed to medium-high and continue beating until the buttercream is lighter in color and smooth, occasionally scraping the bottom and sides of the bowl with a rubber spatula. Beat in the vanilla.
- For chocolate buttercream, melt the optional chopped chocolate over the simmering water in a clean heatproof bowl until smooth. Remove from the heat, let cool 5 minutes and beat into the finished buttercream.
- The buttercream can be used immediately or refrigerated in an airtight container for up to 5 days. You can also freeze it for up to 1 month; thaw it overnight in the refrigerator. Either way, set the buttercream out at room temperature until softened, at least 2 hours, then whip it in the bowl of a stand mixer fitted with a whisk attachment until fluffy, about 2 minutes, before using it.
Cook’s Note
We prefer 1 teaspoon of kosher salt in this recipe because it balances the sweetness but feel free to start with 3/4 teaspoon and add more with the vanilla after tasting. You can use anywhere from 60% to 70% bittersweet chocolate depending on how intense you want the chocolate flavor.
