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Swiss Buttercream Icing Recipe

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This recipe for Swiss Buttercream Icing, by , is from The Eisenbraun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lora Hoeft Cochell


6 lg. egg whites
1 cup sugar
2 cups powder sugar
2 cups unsalted butter (room temp)
cup shortening
1 tbsp. vanilla ext.

over a double boiler, in a large metal bowl,
Whisk together the granulated sugar and the egg whites until the
mixture reaches approx, 115 degrees and sugar granules have dissolved
and are no longer gritty to the touch
pour this mixture into the metal bowl of a kitchen aid mixer with the whisk
attachment. Whip on high speed until it is thick and glossy and white in color, very firm
sift powder sugar, add all at one time to meringue on low speed until all mixed in.
make sure butter and shortening are at room temp, add in 2-3 fast additions 1-2-3-FAST
turn the speed up to high and let it mix until smooth, add vanilla ext.

Personal Notes:
Personal Notes:
this is the frosting I made for all the wedding cakes so far.
Delicious buttercream frosting...not too sweet




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