swiss meringue buttercream

<em>This is vanilla Swiss Meringue Buttercream perfection. It's the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Thick, sturdy, and perfectly pipe-able. This in-depth recipe sets you up for success on your 1st try.</em>

Swiss Meringue Buttercream

(400 grams) granulated sugar

vanilla extract

salt

Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.

Separate the eggs

If you haven&#8217;t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.

Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it&#8217;s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it&#8217;s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn&#8217;t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).

No need to let it cool down to start this next step&#8211; it&#8217;s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren&#8217;t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it&#8217;s still not reaching stiff peaks, stop the mixer, place the bowl&#8211;uncovered&#8211;in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it&#8217;s taking forever to reach stiff peaks.)

If the bowl and meringue still feel warm, wait until both cool to room temperature before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.

Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.

Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.

Too Thick or Too Thin

If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Works every time. If your mixture has become too thin and soupy after you add the butter, place the entire bowl in the refrigerator (covered or uncovered, doesn&#8217;t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it&#8217;s still soupy, place back in the refrigerator for longer before re-whipping again. More troubleshooting tips in the post above.

Thank you for this lovely recipe and all the thoughtful suggestions.  I am so happy to have a foolproof guide to SMB!  So refreshing in a world of “American Buttercream”.  There is a place for the powdered sugar kind SMB is an elegant way to go!

Great taste but was not stable at all.  Not worth it, I'll stick to American buttercream

Absolutely love this recipe, have used it numerous times. Was wondering if I could add cocoa powder to make it chocolate flavored?

I made this tonight, and WOW!! This is the one of the best frostings I’ve ever tasted. My family loves American buttercream, but I’m always looking for something more marshmallowy in texture, but not as sweet. I ended up using the full butter in the end and so glad I did. It was perfect. Thank you so much for this recipe!

So, I added half a cup of peanut butter to the finished product and I beat it on high for a minute or so. It turned out to be delightful. The consistency did not change, which was a relief. I highly recommend using this peanut butter version of this recipe with sally's banana cake. Divine.

I made 3 batches of this for my little girls 2nd Birthday cake.  Your instructions, accompanied with possible problems that I might encounter, were everything I needed!  Everyone thought it was the best icing they ever had.  The only issue I encountered was cooling the meringue down when adding he butter.  I struggled with batch 1 and 2, but by batch 3 I had it figured out.  I put the meringue and my paddle in the fridge for 10 minutes then started whipping and adding butter.  The meringue was warm enough that the butter incorporated perfectly.  When I was almost done adding the butter, I put some frozen veggies around my mixing bowl and the icing thickened up.  It was not ideal, but it worked.  Thanks again for your delicious recipe.

im not sure if it turned out the way it was suppose to....it tasted pretty light, but sweet and a bit greasy tbh...i feel like i followed all the steps and even saved it after it curdled...maybe SMBC just isnt the icing for me....i prefer a cooked flour buttercream to this personally

This is a delightful recipe. Made it today for a friend's birthday cupcakes and need to make another cake next week, was wondering if you think adding cooled caramel sauce (probably salted ) would work after incorporating all the butter. I'm hoping it won't change the consistency too much?

I’ve just made my first ever batch of SMBC following your recipe and it’s amazing, I added lemon essence and it tastes delicious. It’s a very stable medium to work with and although it’s time consuming to make its well worth the effort. This will be my new go to in future.

Tried making this for cupcakes, made sure i followed directions read the recipe multiple times, watched the video multiple times but it didn't whip up after a hour. It tasted really good but it didn't whip even after resting in the fridge.

https://www.youtube.com/watch?v=PQ5_DSXv89Y

This is vanilla Swiss Meringue Buttercream perfection. It’s the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Thick, sturdy, and perfectly pipe-able. This in-depth recipe sets you up for success on your 1st try.

Ingredients
6 large egg whites (240g)
2 cups (400g) granulated sugar
1 and 1/2 cups (3 sticks; 350g) unsalted butter, softened but still cool and cut into Tbsp size pieces (*see note*)
2 teaspoons pure vanilla extract
1/8 teaspoon salt

Get the full recipe: https://sallysbakingaddiction.com/swiss-meringue-buttercream/

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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Swiss Meringue Buttercream | Sally's Baking Addiction

A how-to-guide for making Swiss Meringue Buttercream! This frosting is great for piping/decorating and can be used under fondant. Yields enough frosting to cover 24 cupcakes or one 8&quot; or 9” two layer cake, or one 9x13” cake. If this is your first time making Swiss Meringue Buttercream I recommend reading through the post or watching the video (below) before beginning.

sugar (350 grams)

unsalted butter

Thoroughly clean and dry the bowl of a stand mixer. Make sure there is absolutely no grease or water on the inside of the bow (or on your whisk, or anything that will come in contact with your egg whites) or your egg whites will not whip properly.

In your (clean) mixer bowl, combine egg whites, sugar, and salt and whisk until combined.

Heat about 1 1/2 inches of water over medium-low heat in a medium-sized saucepan and bring to a simmer. Make sure that you are using a saucepan that your mixer bowl can fit in without touching the bottom of the pan or touching the water.

Rest the bowl of your mixer in the pot over the simmering water.

Whisk egg white/sugar/salt mixture constantly until the sugar is dissolved and mixture is no longer grainy (if you rub a small bit between your fingers it should feel smooth and not at all gritty) and the mixture reaches 160F (70C). This will take several minutes.

Remove mixing bowl from heat and dry the bottom of your bowl. Fit bowl into your stand mixer.

Using a whisk attachment, beat the egg whites on medium/medium-high speed until meringue is thick and glossy and you have achieved stiff peaks (see photo in post or see video below for visual). This will take about 10 minutes or so.

Once you have achieved stiff peaks, stop beating and allow bowl to cool down completely. The bowl must no longer be warm to the touch anywhere before proceeding or you will melt your butter and ruin your buttercream.

Once bowl is no longer warm to the touch (make sure you are feeling near the bottom of the bowl), switch out whisk attachment for paddle attachment. Turn mixer to medium speed and add butter one Tablespoon at a time. Don’t add the next tablespoon of butter until the previous one is incorporated into the meringue. If you notice that your buttercream starts to break down or look curdled, just keep mixing and it will come together. If it still doesn’t come together (it could take some time), place the mixer bowl in the fridge for about 10 minutes and then try mixing again.

Once all butter has been beaten into the meringue, scrape down the sides of the bowl and stir again. Beat on medium/high until smooth and thick.

Stir in vanilla extract or other flavoring and any food coloring, if using.

Spread or pipe over cupcakes or cake! I used an Ateco 848 for the cupcakes shown in this post.

https://www.youtube.com/watch?v=SatRbmpUlwI

This silky smooth Swiss Meringue Buttercream recipe is much easier to make than you probably think!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

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Ingredients
6 large egg whites¹ make sure there is not even so much as a tiny bit of yolk mixed in with the egg whites or they won’t whip properly. (7.5 oz/210g/210ml)²
1 3/4 cups granulated sugar 350g
¼ scant teaspoon salt just ever so slightly less than 1/4 teaspoon
2 cups unsalted butter cut into Tablespoon-sized pieces. Butter should be room temperature but not melt-y/oily, still solid enough to cut, but softened (455g)
1 1/2 teaspoons vanilla extract

Recommended Equipment
Candy thermometer or instant read thermometer
Stand mixer with metal bowl
Medium-sized saucepan that your bowl can sit in without touching the bottom. The bowl should be able to rest snugly in the saucepan.
Instructions
Thoroughly clean and dry the glass or metal bowl of a stand mixer. Make sure there is absolutely no grease or water on the inside of the bowl or your egg whites may not whip properly.
In clean mixer bowl, combine egg whites, sugar, and salt and whisk until combined.
Heat about 1 1/2 inches of water over medium-low heat in a medium-sized saucepan and bring to a simmer. Make sure that you are using a saucepan that your mixer bowl can fit in without touching the bottom of the pan or touching the water.
Rest the bowl of your mixer in the pot over the simmering water.
Whisk constantly until sugar is dissolved and mixture is no longer grainy (if you rub a small bit between your fingers it should feel smooth and not at all grittand the mixture reaches 160F (70C). This will take several minutes.
Remove from heat and dry the bottom of your bowl. Fit bowl into stand mixer.
Using whisk attachment, beat the egg whites on medium/medium-high speed until meringue is thick and glossy and you have achieved stiff peaks (see photo in post or see video for visual). This will take about 10 minutes.
Once you have achieved stiff peaks, stop beating and allow bowl to cool down completely. The bowl must no longer be warm to the touch anywhere before proceeding or you will melt your butter and make a mess.
Once bowl is no longer warm to the touch, switch out whisk attachment for paddle attachment. Turn mixer to medium speed and add butter one Tablespoon at a time. Don’t add the next tablespoon of butter until the previous one is incorporated into the meringue. If you notice that your buttercream starts to break down or look curdled, just keep mixing and it will come together. If it still doesn’t come together (it could take some time), place the mixer bowl in the fridge for about 10 minutes and then try mixing again.
Once all butter has been beaten into the meringue, scrape down the sides of the bowl and stir again. Beat on medium/high until smooth and thick.
Stir in vanilla extract or other flavoring and any food coloring, if using.
Spread or pipe over cupcakes or cake!
Notes
¹I do not recommend using pasteurized egg whites (the kind that you buy from the store in a carton) for this recipe.
²If using a liquid measuring cup, you would fill to directly between the ¾ and 1 cup line

Making in Advance/Storing
Swiss Meringue Buttercream may be made several days in advance of using it. Refrigerate in an airtight container and then allow it to come to room temperature and stir well before using. If the buttercream seems to have lost some of its volume/lightness, use an electric mixer to whip it until it returns to its original texture

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How to Make Swiss Meringue Buttercream

Find out everything you've ever wanted to know about Swiss meringue buttercream: from how it's made and stored, to what to use it for, and how to flavor it in all sorts of ways. You'll love this light, silky frosting so much, you'll never go back to powdered sugar again!

sugar

unsalted butter, (softened)

In a large glass or metal bowl, combine the egg whites and sugar.

Set the bowl over a pot of barely simmering water, and stir continuously, until the sugar is completely dissolved. (Check by rubbing a small amount between your thumb and forefinger; it should be hot to the touch, and feel smooth, not gritty.)

Remove the bowl from the simmering water and whip on high speed until the meringue is thick, white, glossy, and can hold stiff peaks. (It should be cooled completely. There should be no hint of warmth when you place your hand on the side of the bowl. Refrigerate the meringue for 15 to 20 minutes if necessary.)

Add the butter in, a tablespoon at a time, beating well after each addition. (If the mixture begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.)

Fold in the salt and any other flavorings you may be using.

Swiss meringue buttercream is supremely better in both flavor and texture than American buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything! It is silky, pipes beautifully, and is very stable.

Swiss Meringue Buttercream Recipe

granulated sugar

unsalted butter, softened ((3 sticks or 340 grams)*)

tsp vanilla extract

salt (we use non-iodized fine sea salt)

In a medium pot, add at least 1-inch of water and bring to simmer.

Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer* (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.

Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).

Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.

Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min).

This tutorial on how to make Swiss Meringue buttercream is the only resource you'll need to make the smoothest, silkiest frosting!

unsalted butter (softened but still a bit firm, cubed)

flavouring

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

Place bowl over a pot with 1-2&quot; of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.

Add flavourings as desired whip until smooth.

Ultra-smooth and light, chocolate Swiss meringue buttercream is not overly sweet and incredibly stable for frosting cakes, cupcakes and even macarons!

Chocolate Swiss Meringue Buttercream

½ cups (300 grams) granulated sugar

½ teaspoon coarse kosher salt

½ cups (340 grams) unsalted butter (at room temperature (Note 2))

oz semi-sweet chocolate ((Note 3))

In a small saucepan, bring a small amount of water to a boil. Reduce the heat to simmer.

In medium heat-proof bowl (I used my stand mixer bowl), whisk together egg whites and sugar and place it over the saucepan with simmering water. (This is a make-shift double boiler. Make sure the bottom of the top bowl doesn&#039;t touch the water.)

Cook the egg white mixture until sugar is completely melted and it reaches 160°F (70°C) stirring continuously, about 5 minutes. (This&#039;s my favorite thermometer!)

Now, remove the bowl with egg white mixture from heat. Then whisk it on medium speed for a minute, then slowly increase the speed to medium high and beat until stiff peaks form and the mixture is cool to touch, about 10 minutes. (It may take longer with a hand-mixer.)

Meanwhile, melt the chocolate in a microwave according to package directions. Let it cool.

Once the meringue reached stiff peaks, scrape the side of the bowl with a spatula and add salt.

Turn on the mixer on medium speed and start adding butter, one tablespoon at a time. Make sure the butter is fully incorporated before adding the next piece. (NOTE: It&#039;s normal if buttercream starts to curlde half way. Keep adding the butter!)

Keep whisking the buttercream until smooth, light and fluffy, about 10 minutes.

Now, switch to a paddle attachment and add cooled melted chocolate. Beat the buttercream until well combined, about a minute.

Amaze your friends with the true flavor of buttered popcorn in cake form! Buttered Popcorn Cupcakes are delicious buttery treats that are perfect for the big game or family movie night. Please note, the Swiss meringue buttercream uses salted butter in this recipe, to convey the flavor of salty buttered popcorn. You may have buttercream left over if you don’t pipe a big double swirl as pictured. You may opt to halve the buttercream recipe if you plan for a more modest amount of frosting.

Buttered Popcorn Cupcakes

unsalted butter (softened)

eggs (at room temperature)

dram bottle LorAnn Buttered Popcorn Flavor (.125 oz)

all-purpose flour

baking powder

fine grain sea salt

buttermilk (at room temperature)

salted butter (at room temperature)

dram bottle LorAnn Buttered Popcorn Flavor (.125 oz.)

Yellow gel food color

Orange gel food color

movie theater style popcorn (such as Brim’s)

Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners.

In the bowl of an electric mixer, combine the butter and sugar and medium speed until fluffy and lightened in color. Beat in the eggs one at a time. Beat in the buttered popcorn flavor. Scrape down the bowl and mix to incorporate once more.

In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.

Add the flour mixture and buttermilk alternately to the creamed mixture. Begin and end with flour, and mix on low speed until just combined. Scrape down the bowl and fold together any bits of remaining butter or flour by hand.

Using an ice cream scoop, or a 1/4 cup measure, divide the batter evenly between the muffin cups.

Bake the cupcakes for 20 minutes or until they spring back when pressed in their centers. Allow them to cool in the pan for 3 -5 minutes, then transfer to a wire rack to cool completely.

Yellow butter cupcakes

Place a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.

In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.

Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the buttered popcorn flavor. Add drops of yellow gel food color until a bright yellow hue is achieved. Add 1 or 2 drops of orange food color to bring the hue closer to the color of theatre style buttery popcorn. Scrape down the bowl and beat on high speed until fluffy and the color is consistent.

Place the buttercream in a large pastry bag fitted with a large French piping tip, such as Ateco #828. Pipe a large double swirl of buttercream on top of each cupcake. Don’t top cupcakes with the popcorn until just before serving.

Just before serving or displaying cupcakes, top each with a handful of crunchy theater style popcorn. The popcorn will become hydrated over time, so serve within an hour of garnishing.

Buttered popcorn Swiss meringue buttercream

This is vanilla Swiss Meringue Buttercream perfection. It's the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Thick, sturdy, and perfectly pipe-able. This in-depth recipe sets you up for success on your 1st try.

If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.

If you are new to Swiss Meringue Buttercream this is the place for you. I usually skim through directions and rely on what I already know. After a brief skim, I went back and read the whole thing and watched the video. I ended up reading it again, since there was a couple weeks between first deciding I was going to use it and the actual making. I referred back to the directions throughout the process. I had ZERO PROBLEMS. It all worked just as she said it would, when she said it would. The results are spectacular! The process was long, considering the time you spend waiting, but so easy with these instructions. It is a beautiful frosting. It is not at all like a regular buttercream. So light and fluffy, almost like a whipped topping. My only thing that I did different was using salted butter because that is what I have here. Listen to Sally, get the unsalted butter. Being able to control the salt would lead to an even better frosting.

First time trying SMBC, made this for my husband's birthday cake! It came out delicious. I am not a buttercream person usually, but this is just sweet enough. Will definitely make again!

I am an amateur baker and this recipe is easy to follow and came out great :) 
Question, do you think I can lessen the sugar? will that ruin the ratio of the recipe?

Made from 5 ingredients, this is perfect Swiss meringue buttercream. This frosting is creamy, silky smooth, holds its shape beautifully, and the best part– it's not extra sweet like traditional American vanilla buttercream.

Get the full recipe: https://sallysbakingaddiction.com/swiss-meringue-buttercream/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #swissmeringuebuttercream

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Swiss Meringue Buttercream | Sally's Baking Recipes

This Bourbon-Apple Butter Wedding Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream.The cake batter requires a large standing mixer (6-8 quart bowl) for mixing. If you don’t have one, the recipe can be halved and made twice for a more manageable batter quantity. I suggest making the cake layers a day ahead of assembly. Stack them between sheets of parchment and cover them in plastic wrap. The next day the cakes will be soft and the crumb will be well set. Prepared spiced apple butter is used in this recipe, and can be found in the jams and jellies section at the grocery store. Yields one 8-inch layer cake, 4 layers tall, about 28 wedding slice-size servings.

Bourbon-Apple Butter Cake for a Small Autumn Wedding

brown sugar (packed)

molasses

eggs

vanilla bean paste

baking soda

sour cream

bourbon (I used Four Roses)

water

bourbon

Swiss meringue buttercream and filling

tsp salt

apple butter

dark blue candy melts (finely chopped)

heavy cream

Edible gold leaf (4 small sheets)

blemish-free red pear

rosemary

thyme

cape gooseberries

White food safe flowers (such as organic roses)

Preheat oven to 325 degrees. Grease four 8-inch round cake pans with flour-based baking spray (or grease pans and line bottoms with parchment).

In the bowl of an electric stand mixer, beat together butter and brown sugar until light and fluffy, about 3-5 minutes. Add the molasses and beat until incorporated. Scrape down bowl with a spatula. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Whisk together flour, salt and baking soda in a separate large bowl. In another bowl, combine the sour cream and bourbon. Gradually add flour mixture to butter mixture in 3 additions, with the mixer on low speed, alternating with sour cream mixture and starting and ending with flour mixture. Scrape down the mixing bowl with a large rubber spatula and turn the batter over several times to ensure all of the ingredients are well incorporated.

Divide batter between pans, filling them about 3/4 full. Bake until golden and cakes spring back when pressed in their centers, about 30-35 minutes. Let cakes cool in pans for 5 minutes. The cakes should pull away from the sides of the pan. Invert cakes, remove pans and let cool completely on a wire rack. Level the cakes using a cake leveler or serrated knife.

Make the cake layers

In a microwave-safe bowl combine the water and sugar. Cook at 100% power for 1 minute 30 seconds. Stir well until the sugar is completely melted. If sugar crystals remain, heat another 45 seconds to 1 minute, or until completely melted (you can also make this on the stove top in a saucepan over medium-high heat if you don’t have a microwave). Add bourbon; drizzle on, or brush syrup over cake layers using a pastry brush.

Bourbon simple syrup

Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.

Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.

Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).

Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture may deflate and look curdled – this is normal. Keep adding butter and mixing. Add the vanilla extract. Beat until the frosting on high speed until it is thick and completely smooth.

Fill a disposable piping bag with the frosting and snip a 1/2-inch hole in the end; set aside. Cover the remaining frosting with tea towel.

Swiss meringue buttercream

Place a cake layer on a cake drum, cake stand, or serving plate. Place on a cake turntable. Using the piping bag of buttercream, pipe a line around the top edge of the cake. Spread 1/4 cup of the apple butter on the cake layer. Top the cake layer with a second cake layer. Repeat the piping and filling process and place final cake layer on top. Cover the cake with the remaining buttercream. Using a bench scraper, remove most of the buttercream so that the cake layers show through (‘naked’ cake technique). Chill the cake in the refrigerator while you prepare the blue ganache drip.

Assemble

In a microwave-safe bowl, combine the chopped blue candy and heavy cream. Place in the microwave and heat at 100% power at 30 second intervals, stirring well between heating (about 1 minute total cook time). Alternatively, you may use a saucepan on the stovetop over medium-low heat. Stir until completely melted. Let cool slightly.

Pour the ganache starting at the top center of the cake, and move outward to the sides so that some of the ganache drips down the edges of the cake. Use a spatula to spread the ganache evenly and to coax the ganache down the sides. Let stand until set, about 10 minutes. The ganache will set quickly on a well-chilled cake.

Blue ganache drip

Pick up some of the gold leaf using the small art brush and place it on the blue drip ganache. Allow the leaf to cling to the ganache naturally. Place on other areas of the cake, if desired. Brush a little of the gold leaf onto the red pear. If the leaf doesn’t adhere naturally, brush a little corn syrup on the pear skin and try again.

Lightly bend rosemary stems in a half-circle shape and lay around the top edge and bottom edge of the cake. Add in sprigs of thyme. Snip flower stems short and wrap the cut ends with floral tape. Insert them into the cake to one side, or arrange as desired. Place the pear on top of the cake, along with the cape gooseberries with their husks peeled back.

Serve slices at room temperature.

Decorate

This Swiss meringue buttercream is made with fluffy meringue and has the perfect balance of sweetness and richness!

Swiss Meringue Buttercream Frosting

sugar (400 grams)

unsalted butter, room temperature (452 grams; 1 lb. box)

tsp vanilla extract (8 milliliters)

tsp fine salt (3 grams)

gel food coloring (if desired)

In a medium sized pot, add about 1-inch...

In a medium sized pot, add about 1-inch of water and bring to a simmer.

Before making the frosting, be sure to thoroughly...

Before making the frosting, be sure to thoroughly clean the mixing bowl. If there’s any grease it can make it difficult to make the meringue.

Add the egg whites and granulated sugar into...

Add the egg whites and granulated sugar into the mixing bowl and place the bowl on top of the pot filled with simmering water. The bowl should create a seal over the pot. Make sure the water isn’t actually touching the bottom of your bowl.

Whisk the mixture constantly for about 3 minutes,...

Whisk the mixture constantly for about 3 minutes, until it reaches 160 F/ 71 C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.

Lift your bowl away from the pot and...

Lift your bowl away from the pot and dry the bottom with a towel. Lock the bowl into place on your stand mixer and beat on medium high using a whisk attachment. Mix for 5-10 minutes, or until you have stiff and glossy peaks. At this point the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!!

Once bowl is at room temperature, slowly mix...

Once bowl is at room temperature, slowly mix in the unsalted butter on a medium speed.

Add in the vanilla extract, salt and gel...

Add in the vanilla extract, salt and gel food coloring (if desired) and mix on a low speed until fully incorporated.

The frosting should have a thick, whipped consistency...

The frosting should have a thick, whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.

To make the frosting extra smooth, swap out...

To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for a couple minutes.

Use on everything from cakes to cookies!! It...

Use on everything from cakes to cookies!! It pipes like a dream and is also great for filling layer cakes.

https://mediavine-res.cloudinary.com/video/upload/frlgjuyumx0uixxl65he.mp4

This swiss meringue buttercream is made with fluffy meringue, and has the perfect balance of sweetness and richness!

Say hello to tasty and cute! This Neapolitan Cake has strawberry, vanilla, and chocolate cake batters swirled together for an ice cream parlor-themed treat. I used four 6-inch round cake pans, but three 8-inch pans could be used instead. The cake batter recipe is adapted from Rebecca Sutterby’s White Almond Sour Cream Cake, which uses a box of white cake mix as an ingredient. Unlike her recipe, I use no cooking oil in my version. The texture is still moist and soft with a slightly sturdier crumb. You can use any brand boxed cake mix you prefer.The ice cream decors pictured are made with the multicolor cones from Mellow Cones candies. I removed the marshmallow candy topping and piped in a Neapolitan buttercream swirl (see blog post for shopping link). If you can’t find Mellow Cones, use miniature ice cream cones, which can be found at most US grocery stores next to the ice cream toppings.

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