It's the only buttercream I make. I reduced the egg whites a bit instead of adding more butter to stiffen it up a bit. I never sift the powdered sugar.
I use this and love it. If you don’t want to sift your powdered sugar, put it in your bowl and use the whisk attachment for about a minute or so. Done! ❤
BTW: when using a purple food coloring to whiten your buttercream or dye it - vegan coloring is NOT the same - You can still use vegan coloring, but just know that the color may develop differently, as it contains natural ingredients. Lavender may turn sky blue, for instance. It’s very susceptible to change depending on temperature, pH and lighting, or it might have a slight flavor. In such a small amount as lightening yellowy buttercream you might ask yourself if it really matters how white it is - and, if it’s a wedding that answer might depend on whether your bride prefers vegan over white buttercream or not. It really shouldn’t make much difference but remember that while purple counteracts yellow, blue with yellow makes green. Hopefully it’s not going to be noticeable, but do test your food coloring ahead of time, (and if it’s your first time doing a wedding cake or something I would definitely encourage you to do a full test run on your cake, so you won’t be encountering any scary surprises at the last minute!
Have you tried Royal Icing Buttercream? I think it’s my all time favorite, it’s exactly what it sounds like you make a royal icing and then add butter. It’s so easy to make, I found the recipe on tiktok a year ago and I haven’t used anything since.
I am a newbie home baker. I found this Faux recipe for Swiss buttercream a couple months ago and has been my go to when making orders unless American buttercream is specified. It is definitely smoother and isn't as sweet. Not to mention its soft texture but the hold of American buttercream. my first time making I had reservations while whipping thinking it just wasn't goin to peak. Then after a few more minutes it came out so creamy and smooth.
I hope you see this😩 May I add meringue powder….to add to the stability?? I live in Texas, and it sweats so bad but taste so good! Thanks so much for the great tips!!! 🌸
Does it crust? Or at least gets a little hard when put in refrigerator so it’s easier to handle? My main concern is transporting the cakes and melting in hot weather. Thank you for this video!!!
I’ve used Ms. Liz Buttercream for about 7 years now and I’ve NEVER EVER…sifted the sugar. You should always (if possible)-use fresh, unopened bags of icing sugar. The only time I find you WOULD need to sift is IF👉🏽it is a previously opened, stored bag with left over. You WILL DEFINITELY need to sift these because open bags allow air in and WILL affect the ‘caking’ (for lack of a better word) or encourage clumping. Clumping that can be severe…depending on your climate. Nice video for information other than that.
Every carton of pastuerized egg whites I've seen says it won't whip/beat up and therefore won't work to make meringue or angel food cake. Am I looking at the wrong thing, or will this work in Swiss buttercream despite what the label says?
I’ve used the pasteurized egg whites to make Swiss buttercream and turned out well. I find it’s more economical to using the granulated sugar as supposed to powder sugar. But, indeed this faux Swiss is easier to make.😊
What tip did you use for this?? It’s beautiful. I’m a new decorator! My favorite is Italian merangue so I can’t wait to try this because it will be so much easier to make!
