These two work so well together because the egg yolks are used in the cake recipe and the egg whites are used in the Swiss Buttercream. Please note that you can use, either cake flour or all purpose flour. We learn substitutions in class, cake flour is one! We did this as a two day lab. The icing pipes wonderfully! If you want to see a boss demo on how to level a cake and frost with a smooth finish you need to watch Cupcake Jemma. 11 minutes and you are skilled. She is brilliant and has an awesome accent, we love her!
This is a rich recipe..I hope you enjoy!
Prep Time: 30 minutes
Bake time:20 minutes
Yield: 2- 9 inch round pans
3/4 cup butter flavored vegetable shortening
1 1/4 cup sugar
2 1/2 cups cake flour or remove 4 Tbsp if using all purpose flour (substitutions!)
3 teaspoons baking powder
1/4 teaspoon salt
8 egg yolks, beaten
3/4 cup milk
1 teaspoon vanilla
- Preheat the oven to 350 degrees F. Grease and Flour 2 (9-inch) cake pans with shortening and set aside.
- Cream together the shortening and the sugar.
- Combine the flour, baking powder, and salt.
- Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined.
- Add the vanilla and mix well.
- Pour into the prepared pans.
- Bake for 18 to 20 minutes. Remove from oven and cool on a rack.
Prep Time: 20 minutes
Cook Time: 5-8 minutes
Yield: enough frosting for 9 inch-2 layer cake, filling, border, and a bit of extra piping
- 4 Egg Whites
- 1-1/2 cup Granulated Sugar
- 1-1/2 cup Salted Butter, Room Temperature
- 2 teaspoon Vanilla Extract
- Place egg whites and sugar in a metal bowl of a stand mixer.
- Make a double boiler by placing the metal mixing bowl over a pan of simmering water, not touching the water.
- Whisk eggs and sugar constantly until sugar is dissolved and mixture comes to 160ºF. This kills the bacteria in the egg white. Approximately 5-8 minutes (make sure to whisk eggs constantly or you will have scrambled eggs. The sugar crystals will be melted away.
- When Sugar is melted, immediately place the bowl on the stand mixer and whip on high using the whisk attachment until it has become thick and glossy, forming a stiff peak. (remember that term? It means when you pick up the whisk the icing stands straight up without flopping over!) (This is Marshmallow BTW!)
- Continue to whip frosting on medium high until the outside of the bowl feels room temperature to the touch, a total of about 10 minutes.
- Switch the whisk attachment to the paddle attachment. With the mixer on low, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth.
- Once all of the butter has been incorporated, mix in extract and pinch of salt. If needed, continue beating until smooth.
Swiss meringue buttercream may be stored on the counter for a few days, or in the refrigerator. If storing in the refrigerator, bring to room temperature before serving.