Hybrid Buttercream Recipe (Mock Swiss) - It's so SMOOTH and easy to make! 😋
24.6 هزار بار بازدید -
3 سال پیش
-
Today I'm making a super
Today I'm making a super smooth and delicious buttercream frosting that I call a Hybrid Buttercream. This buttercream is great for people who think American buttercream is too sweet. Find the recipe below. Enjoy!
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Hybrid Buttercream
This buttercream is called a Hybrid because it uses powdered sugar just like American buttercream but is super smooth and less sweet just like Swiss Meringue!
** Recipe Credit ** The first time I saw a buttercream using pasteurized egg whites was in a cake decorating video I purchased from Mike McCarey in 2009. I first saw this ratio posted by Sugar Hero (in 2016) and she gives credit to Lauren Kitchens.
*This recipe is made with pasteurized egg whites which means they have already been heat treated (they are not raw egg whites). I use Bob Evans brand (in a carton) which can be found near the regular eggs. 🥚
Ingredients:
3/4 Cups Pasteurized Egg Whites
6 Cups Powdered Sugar
2 Tablespoons Vanilla
3 Cups (6 sticks) Unsalted Butter (room temp)
Instructions:
1. Pour the egg whites and powdered sugar into a mixing bowl of an electric mixer fitted with the wire whisk attachment and begin mixing on medium low speed. Once these ingredients are combined, scrape down the sides of the bowl.
2. Turn the mixer up to medium-high speed and mix the two ingredients for around 5 - 6 minutes. Scrape down the sides of the bowl as needed.
3. Keep the wire whisk attachment in and begin adding the softened butter a few cubes at a time. Once the butter is combined, you can then add the vanilla.
4. Scrape down the sides of the bowl and then turn the mixer up to medium-high speed and begin mixing for another 8-10 minutes or until fluffy. If the mixture starts to look curdled, don’t worry that just means you need to keep mixing! If your butter or egg whites were cold when you started, you may need extra mixing time. (Sometimes I need to mix up to 15 minutes because I used cold egg whites).
5. When I want a perfectly smooth buttercream without the air bubbles, I then switch over to my paddle attachment and I mix on low until it’s smooth. However, If I’m in a rush, I will scoop out a bowl of buttercream and I microwave it for 5-10 seconds until slightly warm and then I stir it until smooth. Just be sure not to leave it in the microwave too long because it will melt really quick!
**Remember, you can offset the yellowish color with a tiny bit of violet food color gel. If you're still not happy with the color, try adding white food color gel.
**I let this buttercream sit out at room temperature for 24 hours, and after that I will put it in the refrigerator. To re-use it, let it come down to room temperature and then rewhip it in the mixer to fluff it back up.
**It flavors very well. I like adding white chocolate ganache and lemon extract. Try experimenting to create your own flavor!
**If this is too sweet for you, try adding pinch of salt as salt cuts the sweetness.
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~TikTok: TikTok: sugarhighscore
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~Instagram: Instagram: sugarhighscore
~TikTok: TikTok: sugarhighscore
~Twitter: Twitter: sugarhighscore
~Facebook: Facebook: sugarhighscore
Hybrid Buttercream
This buttercream is called a Hybrid because it uses powdered sugar just like American buttercream but is super smooth and less sweet just like Swiss Meringue!
** Recipe Credit ** The first time I saw a buttercream using pasteurized egg whites was in a cake decorating video I purchased from Mike McCarey in 2009. I first saw this ratio posted by Sugar Hero (in 2016) and she gives credit to Lauren Kitchens.
*This recipe is made with pasteurized egg whites which means they have already been heat treated (they are not raw egg whites). I use Bob Evans brand (in a carton) which can be found near the regular eggs. 🥚
Ingredients:
3/4 Cups Pasteurized Egg Whites
6 Cups Powdered Sugar
2 Tablespoons Vanilla
3 Cups (6 sticks) Unsalted Butter (room temp)
Instructions:
1. Pour the egg whites and powdered sugar into a mixing bowl of an electric mixer fitted with the wire whisk attachment and begin mixing on medium low speed. Once these ingredients are combined, scrape down the sides of the bowl.
2. Turn the mixer up to medium-high speed and mix the two ingredients for around 5 - 6 minutes. Scrape down the sides of the bowl as needed.
3. Keep the wire whisk attachment in and begin adding the softened butter a few cubes at a time. Once the butter is combined, you can then add the vanilla.
4. Scrape down the sides of the bowl and then turn the mixer up to medium-high speed and begin mixing for another 8-10 minutes or until fluffy. If the mixture starts to look curdled, don’t worry that just means you need to keep mixing! If your butter or egg whites were cold when you started, you may need extra mixing time. (Sometimes I need to mix up to 15 minutes because I used cold egg whites).
5. When I want a perfectly smooth buttercream without the air bubbles, I then switch over to my paddle attachment and I mix on low until it’s smooth. However, If I’m in a rush, I will scoop out a bowl of buttercream and I microwave it for 5-10 seconds until slightly warm and then I stir it until smooth. Just be sure not to leave it in the microwave too long because it will melt really quick!
**Remember, you can offset the yellowish color with a tiny bit of violet food color gel. If you're still not happy with the color, try adding white food color gel.
**I let this buttercream sit out at room temperature for 24 hours, and after that I will put it in the refrigerator. To re-use it, let it come down to room temperature and then rewhip it in the mixer to fluff it back up.
**It flavors very well. I like adding white chocolate ganache and lemon extract. Try experimenting to create your own flavor!
**If this is too sweet for you, try adding pinch of salt as salt cuts the sweetness.
~Instagram: Instagram: sugarhighscore
~TikTok: TikTok: sugarhighscore
~Twitter: Twitter: sugarhighscore
~Facebook: Facebook: sugarhighscore
3 سال پیش
در تاریخ 1400/10/29 منتشر شده
است.
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