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Swiss buttercream, a more forgiving and stable version, will be ready to use immediately after making and can be used for traditional frosting and piping.

Swiss Buttercream

8          large egg whites

1¾       cups granulated sugar

½           teaspoon kosher salt

5            sticks (1¼ pounds) unsalted butter, cold and cut into ½-inch cubes and at room temperature

1          teaspoon pure vanilla extract

1          tablespoon fresh lemon juice


Put egg whites, sugar and salt in the Cuisinart® mixing bowl. Place bowl over a pan of simmering water and whisk the whites constantly until the temperature reaches 140°F. Place bowl on mixer. Attach the chef’s whisk.

Once whites come to temperature, mix on Speed 10, until cool, about 15 minutes. Once cool, decrease speed to 3 and add the butter, piece by piece, until each is fully incorporated before adding the next. Scrape down the entire bowl as necessary.

Once all the butter is added, add the lemon juice and vanilla extract and mix until fully incorporated, about 1 minute. Increase speed to 8 and beat until smooth and silky, about 2 to 3 minutes.

Use immediately or store in an airtight container for up to 10 days.

TIP: If the buttercream appears curdled, beat on Speed 12 until smooth—this occurs when the butter is too soft or warm.


Servings: Makes about 6 cups, enough to frost a 9-inch double layer cake

Nutritional information per serving

Nutritional analysis per serving (2 tablespoons): Calories 115 (72% from fat) • carb. 7g • pro. 1g

  • fat 9g • sat. fat 7g • chol. 25mg • sod. 9mg
    • calc. 0mg • fiber 0g

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