Swiss Butter Cream

This is an amazing Swiss Butter Cream recipe, I use this for almost all my important cakes. Unfortunately I didn't created it , all the credit goes to the Crumb Boss (Gretchen Price). I prefer using this over an american butter cream because its lighter , not extremely sweet and loved by all. The recipe is a little more effort but can be made in big batches and frozen.

This recipe is from Woodland Bakery    

Ingredients 

- Fresh Egg Whites (180g) 6 Large 

- Caster Sugar (300g) 1 and 1/2 cups

- Icing Sugar (240g) 2 cups 

- Vegetable Shortening (solid) (170g) 3/4 cup 

- Unsalted Butter (454g) 2 cups 

- Vanilla Extract 1 Tbs 

Method

1) In a metal bowl, put the caster sugar and the egg whites (at room temp.) Using a double boiler* whisk continuously until the mixture is warm - hot when touched with all sugar grains dissolved and is not grainy to feel. If you have a thermometer the mixture should be around 115 degrees F

2)Pour Mixture into a electric mixer* and using a Balloon Whisk attachment on high until glossy,white and thick.

The meringue must be very, very,very stiff. If your meringue isn't firm then your butter cream will not work. 

3) Sift the icing sugar while the meringue is becoming stiff. Once your meringue is stiff and isn't warm anymore ,you can add all the icing sugar at once. 

Turn on the mixer slowly so you don't have a dust storm around your kitchen. *

4)Once your icing sugar is incorporated you can add the butter and shortening (at room temp.) Add it in 2-3 additions at a fast pace. 

5)Continue for 5 min so it is well incorporated.
If you want a whiter butter cream - Switch to a paddle attachment and let it mix at a medium speed til it gets to shade you want.

Examples

Lemon Cupcakes with lemon peel 

Light Chocolate Cupcakes- with chocolate Butter Cream

Chocolate Cupcake- with vanilla Butter Cream

Ombre tier cake- Bottom layer

Tips & Notes

* Double boiler is a saucepan filled with a couple inches of water that is at a simmer or boil, and with a heat proof bowl placed on top that is larger than the saucepan and DOES NOT TOUCH THE WATER AT THE BOTTOM OF THE BOWL when placed on top of the saucepan.

*Use a damp tea towel over your electric mixer so you don't have a dust storm in your kitchen.

* Electric mixer- You can use a hand held beater but this is a lot of work to do it without a stand mixer. Unlike the original recipe, which says to use a kitchen aid, its fine to have any other brand. I have a $60 Target stand mixer which has a paddle,whisk and dough hook. So far it has last me 1 yr and half, with it I have created great bakes, professional recipes and huge cakes so far hasn't let me down. Its a good alternate if you don't have the money to invest in a mixer like a kitchen aid at the time.
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"Baking is love made visible"