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Swiss Meringue Buttercream for Mother-Hen Cake

Ingredients

Ingredient Checklist

2 pounds (8 sticks) unsalted butter, softened, cut into tablespoons

3 cups sugar

12 ounces whipping-quality pasteurized egg whites

2 teaspoons pure vanilla extract

Red, orange, brown, and yellow gel-paste food coloring

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Swiss Meringue Buttercream for Mother-Hen Cake

Swiss Meringue Buttercream for Mother-Hen Cake

Swiss Meringue Buttercream for Mother-Hen Cake

Swiss Meringue Buttercream for Mother-Hen Cake

Ingredients

Ingredients

  • 2 pounds (8 sticks) unsalted butter, softened, cut into tablespoons
  • 3 cups sugar
  • 12 ounces whipping-quality pasteurized egg whites
  • 2 teaspoons pure vanilla extract
  • Red, orange, brown, and yellow gel-paste food coloring

Directions

Put butter in the bowl of an electric mixer fitted with the whisk attachment. Beat until pale and fluffy, about 3 minutes. Transfer to another bowl.

Whisk together sugar and egg whites in a heatproof mixing bowl set over a pan of simmering water. Whisk gently until sugar is dissolved, about 3 minutes.

Transfer sugar mixture to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 10 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium- low; add butter, 2 to 3 tablespoons at a time. Mix in vanilla. Reduce speed to low; beat 3 minutes more.

Tint 2 cups buttercream burnt-red-orange using red, orange, and brown food coloring. Tint 1/2 cup buttercream yellow-orange using yellow and orange. Leave remaining buttercream white.

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All Reviews for Swiss Meringue Buttercream for Mother-Hen Cake

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Reviews:

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All Reviews for Swiss Meringue Buttercream for Mother-Hen Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest