Swiss Buttercream Icing
Prep time
Total time
Adapted from Joshua John Russell's modern buttercream This quantity is sufficient for a large cake with 3 layers. Halve the mixture if only making a small cake.
Recipe type: baking
Serves: 15
  • 8 egg whites
  • 1 cup sugar
  • 680 gms butter or 6 sticks (room temperature)
  • 1 cup icing/confectioners sugar
  • 2 tablespoons vanilla
  • pinch of salt
  1. Heat the whites of egg , salt and the sugar over a double boiler until the sugar has dissolved. Do not let the pan touch the water.
  2. Place the mixture in a mixer and with the whisk attachment , whisk until soft peaks form.
  3. Turn the mixer to medium speed and add the softened butter a little at a time.
  4. You may need less or more butter depending on your humidity. ⅓ of the butter can be subsituted with good quality vegetable shortening to form a stiffer icing.
  5. Fold in the icing sugar and vanilla essence
Recipe by Shades of Cinnamon at