This recipe makes enough to cover a 20 x 20cm cake. approximately 3 cups
When making buttercream with butter you’ll find it’s quite yellow. To get around this you’ll have to use vegetable shortening, animal shortening which also works well for hot days. This recipe is for Swiss Meringue and yes it can be quite yellow because of the butter content. I’ve used white food colouring in the picture below, which is usually in the form of Titanium dioxide. Sounds bad, doesn’t it? Well, there is a food grade titanium dioxide, and it’s used extensively in the food industry.
I am not saying that that makes it ok, I am just saying if for a special occasion you want white, or to start with a white base, these are the choices you have. I personally would rather use the white colouring than the shortening. I don’t like the flavour or mouthfeel of shortening much although they are getting better. If you go to a cake decorating shop they’ll help you choose the better tasting one.
- 180 g egg whites (that's about 5- 6 egg whites)
- 300 g sugar
- 450 g butter cut in cubes
- ¼ tsp salt
- *food colouring as desired
- *flavouring as desired
- Add your sugar, salt and egg whites to the TM bowl with the butterfly in place. Set the temperature to 70°c for 8 minutes on speed 3.5.
- Then set the timer for ten mins and continue to whip the whites as the mix is cooling, set the speed to 3 with no heat.
- Once the mix has cooled, doubled in volume and peaks have formed, slowly start adding the cubed butter into the TM bowl a little at a time while the butterfly is spinning. Don't worry if the mix looks like it has separated it will come together with a bit more mixing.
- Add flavouring and colouring as desired and stir till cleared through.