Swiss Butter Cream Icing
The best tasting, not too sweet icing ever!
- 10 oz. egg whites
- 3 cups of granulated sugar
- 2 and1/2 pounds of unsulted butter at room temp.
- 1 tbsp. vanilla extract
Level of difficulty Average
Preparation time 30mins
Cooking time 5mins
Cost Average budget
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.
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.
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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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.