Perfect Buttercream Icing Secrets Revealed | Welcome to Cake Ep09

Carlo's Bakery uses the freshest, fluffiest Swiss buttercream icing. The Cake Boss not only reveals the secret to making it, but also shows off some of his piping skills. Click SHOW MORE for full recipe.

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Buddy Valastro's Swiss Buttercream Recipe

A light egg white based icing slightly flavored with vanilla and made with all butter.

Yield: 879 g/31 oz/1# 15 oz

Egg white, Fresh 191 g/7 oz
Sugar, granulated 232 g/8.2 oz.
Butter, unsweetened 448 g/1#
Vanilla Extract 28.35/ 1 oz.

Modification:

For Chocolate: add 34 g/1.19 oz of dark chocolate to 100 g/3.52 oz butter cream

Directions:

• Setup mixer and whip attachment and sanitize mixer with lemon juice or make sure it very clean.
• Take egg whites and sugar, combine and heat to 115 F or till sugar is dissolved, place bowl onto mixer and whip until meringue is at firm peak.
• Once meringue is cooled and at 3x the volume, add fat in slowly portion-by-portion until blended.
• Once smooth, use as needed or flavor as desired.

***Chef tip: I prefer to store it 12- 24 hours before using to allow buttercream to settle. I then use a paddle attachment to remix and paddle until light and fluffy, then use.



Produced by Cakehouse Media
Starring Buddy Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Erin McGinn
Director of Photography: Luke Riffle
Assistant Camera: Daniel Nevanpera
Production Manager: Yuna Ma
Production Assistant: Marc DeBlasi
Editor: Andy Mills
Music: artlist.io and https://www.bensound.com/royalty-free...
SFX: http://www.freesfx.co.uk
2018