Large Batch Swiss Meringue Buttercream. Theres no secret to it. Italian buttercream uses 240F sugar syrup poured into the fluffed egg whites to stabilize the meringue while to make Swiss buttercream you gently heat the egg and sugar mixture to 160F using the steam heat of a double boiler.
Egg whites are cooked with sugar to create a meringue base then the butter is whipped into the egg whites for a soft velvety and fluffy frosting. So if you use Swiss-meringue buttercream or American buttercream this program will still work for you. 12 large 3 cups sugar 5 cups unsalted butter softened 2 12 pounds 10 sticks.
Swiss meringue buttercream is a blank canvas suitable for many many types of flavorings.
Italian buttercream uses 240F sugar syrup poured into the fluffed egg whites to stabilize the meringue while to make Swiss buttercream you gently heat the egg and sugar mixture to 160F using the steam heat of a double boiler. Whip in your softened butter melted chocolate salt and vanilla and thats it. For a wedding cake or most of one depending on the size 2 cups of egg whites approx. Theres no secret to it.