This recipe has been in my kitchen recipe black book forever. While measured in cups, it is an industry recipe (large). Swiss buttercream combines the wonderful texture of an Italian buttercream without the extra work of heating the sugar syrup seprately before adding to the beaten egg whites.

Swiss Buttercream (large batch)

Ingredients

• 4 cups whites
• 8 cups sugar
• 5 lbs. unsalted butter

Procedure

Combine sugar and whites in the same mixing bowl you'll be whipping the eggs in. Place over a bain marie or steam table and heat until the whites are warmed through and the sugar is completely dissolved. When stirring, avoid using whipping tools or action as the incorporation of air at this stage may prevent sugar from being dissolved. Attach to mixer and wipe the outside of bowl if it has water on it. Whip stiff, then add in the butter in parts until incorporated.

Notes

Recipe from the files of Renee Shelton.

Content by Renee Shelton. Recipe was first published on PastrySampler.com on February 3, 2005. It was updated on September 30, 2020.