1:2:3 Swiss Meringue Buttercream!

visit DyannBakes.com for full recipe.
Don't have time to bake a cake from scratch? That's okay! Make the cake from a "box" and spend a few moments whisking up deliciously silky, swiss meringue buttercream to top it off! It's the perfect way to bring a professional touch (and taste) to your home-baked treats. Great for decorating cakes and cupcakes!

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Entertainment

Tags:

• Dyann
• Bakes
• Buttercream
• baking

[sweetpotatoe]

She reminds me so much of Susan from Desperate Housewives... :p

[ciberdark]

@xElaniek She said it ... 4 ounces of egg whites, 8 ounces of sugar, and 12 ounces of butter ... the 1,2,3 proportions

[mobus1603]

Would it be possible to combine this Swiss meringue buttercream with cream cheese and confectioners sugar to make a cream cheese frosting that isn't too runny at room temperature or too sweet from so much powdered sugar? I'm trying to find a way around using powdered egg whites/meringue powder for my cream cheese frosting, because those powders are very expensive and can be hard to find.

[TheTrendanista]

This came out amazing! It's light fluffy and not too sweet. I don't honk I'll ever use plain buttercream ever again. I plan on freezing this batch though so hopefully it comes out just as good after being thawed and mixed again...

[TheTrendanista]

One word: wow!

[RocGon1102]

I just made Swiss meringue buttercream for the first time following this recipe (I used a hand mixer though) and I couldn't be happier with the results. I especially like that it's not excessively sweet and not much more labor intensive than American style, butter and confectioner's sugar, buttercream recipes.. I can't wait to experiment with different flavors. 

[emibeery]

I tried it for the 1st time but mine came out so runny! What could be the reason?

[irisayala]

I made a second batch. This time I used 5oz of whites and 1 and 3/4 cups of sugar and the sugar dissolved fast. The weird thing is that even though I used less sugar it turned out sweeter. Also this it was REALLY runny when it was all done. I fridged it but it's still runny. The last batch that turned out gritty firmed up well after I put it in the fridge. Oh well

[irisayala]

It tastes great. It's just that darn sugar that didn't melt. I've made this before using other recipes and it melts pretty quick like with in two minutes. The only difference that I can see is that other recipes appear to have about 5 or 6oz of egg whites to the two cups of sugar. However those other recipes have a strong eggy taste

[irisayala]

I just tried to make this and my sugar never dissolved when I was stirring it with the egg whites. I cooked it for like 10 mins and the egg whites were getting really thick and stickier every time I checked it. They were almost like glue and the darn sugar was still not dissolved. I think it needed like more egg white or simething. It also didn't get stiff. It's a gritty goopy mess. I'm so frustrated that I wasted so much ingredient

[KyokoChan20]

@ciberdark and with those proportions, a cake of how many inches could you ice?

[DyannBakes2]

@UNxlUCKy13 - I guess you could...let me know how it comes out. I personally am not a big fan, but I really would be interested in knowing...