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Cake decoration: Swiss buttercream

  • (1)
  • Preparation time: 30 min
  • Difficulty:
  • Number of ingredients: 6
cake decoration: swiss buttercream


There is a cake in front of you. You stand proudly in front of it, knowing that the flavours are spot on. But to make the cake even more beautiful (and you even more proud to stand in front of it), it needs decoration. Cake decoration is the last step, but one of the most important. There are several variations of cake decoration available, and this time we have decided to share with you a recipe for Swiss Buttercream


Making a European-style buttercream is a little more complicated than making an American-style one: it usually requires cooking the buttercream. Heating the sugar is also often a problem.


The light and not too sweet Swiss buttercream is made by simmering the egg whites and sugar together in a hot water bath until the sugar dissolves. The mixture is then removed from the heat and whisked until stiff peaks form. When cooled, gradually add the butter until the mixture forms a smooth icing. This makes a Swiss buttercream


And let's not forget the BAM vanilla paste, which plays a double role in this recipe: it makes the bourbon vanilla seeds look even prettier and, as the most commonly used spice in confectionery, it ensures that all the ingredients get along perfectly.


The result is a super-silky buttercream that spreads well on cakes and is preferred by many professional bakers for cake decoration.


The ingredients are suitable for a three-layer cake pan with a diameter of 20 cm.


BAM tip:
The easiest way to decorate or glaze the cake is to start in the centre and work your way towards the edges. Keep on topping until you have used up all the unchanged topping for the cake. Once the cake is coated, lift the cake with a spatula and remove the excess icing or topping. More cake decorating tips are waiting for you here.


BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Cake decoration: Swiss buttercream

  • Preparation time: 30 min
  • Difficulty:
  • Number of ingredients: 6

Ingredients:

Instructions:

1. Step In a heatproof bowl, whisk together 6 egg whites, 1¼ cups sugar and a pinch of salt. Add ¼ teaspoon of cream of tartar for extra stabilisation. Place the bowl over a pot of simmering water - the water should not touch the bottom of the bowl. Stir gently, occasionally measuring the temperature of the mixture with an instant-read thermometer, until it reads between 50 °C and 60 °C. If you don't have a thermometer, you can squeeze the mixture with two fingers: it is ready when it is hot to the touch and when you can't feel the granulated sugar between your fingers.
2. Step Remove the bowl from the heat and whisk with an electric mixer on medium speed until the volume has tripled and cooled to room temperature. (If using a stand mixer, opt for the whisk attachment.) Gradually add the softened unsalted butter, 1 tablespoon at a time. If the mixture occasionally looks like cottage cheese, don't worry: keep whisking and it will combine again.
3. Step Add 2 teaspoons of BAM vanilla paste and continue whisking until the mixture is light and fluffy.
1. Step If you start adding the butter while the meringue is still warm, it will melt and the icing will become a soup. If this happens, don't worry, just stop adding the butter and put the "soup" icing in the fridge for about 30 minutes. Once it has cooled a little, start whisking again. Let the glaze bind again and then you can continue adding the softened (but not too softened) butter. In addition, many cooks like to use the whisk attachment to whip the egg whites in a stand mixer, but switch to the paddle attachment to add the butter.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-0,99 €
Total:
8,91 €
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