Monday, December 22, 2008


This is the Swiss butter cream.....has to be fluffy.

This is my recent post of Marble Butter Cake. Today I decided to make some cupcakes and top with some butter cream. And's turn out to be better than store brought. The Swiss butter cream is so creamy and it just melt in your mouth.

Follow the butter cakes recipe and just bake at 350 F for 25 to 30 minutes.

For the Swiss Butter Cream Recipe as follow;


1/4 cup sugar
1 large egg white
6 tbsp butter, softened
1/4 tsp vanilla


1. Whisk egg white and sugar together in a big metal/glass bowl over a pot of simmering water. Whisk occasionally until you can't feel the sugar granules when you rub the mixture between your fingers.

2. Transfer mixture into the mixer and whip until it turns white and about doubles in size.

3. Then add in vanilla.

4. Finally, add the butter and whip for about 10 minutes.

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