- 6 egg whites
- 225 g sugar
- pinch of salt
- ¼ teaspoon of cream of tartar
- 450 g butter
- 2 teaspoons BAM vanilla paste
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.