Swiss buttercream is made by beating butter into Swiss meringue and then adding mint oil and, optionally, green food coloring.
It comes out silky smooth and delicious.
In a bowl, whisk whites, sugar, and salt over simmering water until very hot.
In a mixer, whip until cool. Gradually whisk in butter until light and fluffy.
Whip in mint oil and optional coloring.
Taste and add a bit more mint if you like. Color will deepen overnight, so go a little light on the food coloring.
The finished buttercream will hold its shape and be light, airy, and beautiful.
This recipe makes enough to frost a 9" x 13" cake.
The ratio to remember is 2:1 sugar to egg whites. The amount of butter you need is equal to the weight of the whites plus the weight of the sugar.
Example
If your whites weigh 6 oz, you'll want 12 oz of sugar.
6 + 12 = 18, so you'll need 18 oz of butter to finish your buttercream, plus salt, flavoring, and color.
Get the full recipe by clicking below.See the next slide for the cake recipe you see in this photo as well as two other sheetcake recipes you may really enjoy.Thank you for your interest!