Swiss Butter Cream Icing

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The best tasting, not too sweet icing ever!

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  • Average
  • 30 mins
  • 5 mins
  • 30 mins
  • Average budget

Ingredients

  • 10 oz. egg whites
  • 3 cups of granulated sugar
  • 2 and1/2 pounds of unsulted butter at room temp.
  • 1 tbsp. vanilla extract

Preparation

Step 1

Over a double boiler, heat egg whites and sugar together only until the sugar dissolves. Let cool and then beat with whip attachment on mixer, til light and fluffy.

Step 2

Beat in 2 1/2 pounds of butter(rm. temp.) that has been cut into small chunks along with the vanilla. Continue beating until very light and fluffy.

View complete recipe

This icing will keep a long time in the fridge or can be frozen. To re beat it, thaw at room temperature and beat well. You can take a small amount of icing from original amount and warm for 15 seconds in microwave and then beat this into the mixture.

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