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Swiss Buttercream

The recipe comes from wedding cake genius and my unpaid assistant, Torrie.

For a wedding cake (or most of one, depending on the size)

2 cups of egg whites (approx. 12 large)

3 cups sugar

5 cups butter, softened (2 1/2 pounds, 10 sticks)

1 tablespoon vanilla extract

For a 9-inch cake (plus filling, or some to spare)

1 cup sugar

4 large egg whites

26 tablespoons butter, softened (3 sticks plus 2 tablespoons)

1 teaspoon vanilla extract

For the tiniest amount, if you’re just practicing (or enough to cover and fill the 4-inch cake pictured)

1/4 cup sugar

1 large egg white

6 tablespoons butter, softened

1/4 teaspoon vanilla

Whisk egg whites and sugar together in a big metal 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.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.

Deb note: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.

Real Vanilla Bean Buttercream

1 lb (2 cups) unsalted butter, soft and cut into one inch pieces

3/4 cup plus 1/4 cup sugar

1/4 cup water

5 large egg whites

1/4 tsp cream of tartar

1/2 vanilla bean

In the bowl of a stand mixer, place egg whites, with cream of tartar and 1/4 cup sugar nearby.

Heat 3/4 cup sugar and 1/4 cup water in a small saucepan. Heat over medium high heat until sugar is dissolved. When sugar reaches 230F on a candy thermometer, turn mixer on medium high. When egg whites are frothy, add cream of tartar. Gradually add the 1/4 cup sugar. When egg whites begin to form soft peaks, turn the mixer down to medium low and begin to drizzle in the boiling sugar mixture (which should be at approximately 245-250F, firm ball stage). When all of the hot sugar is added, turn the mixer up to medium high and beat until the bowl is no longer warm to the touch. Add the butter one lump at a time and continue beating until mixture is smooth and fluffy, approximately 12-20 minutes. It will look rather like ricotta cheese for a while - just keep beating!

Once it is smooth, scrape vanilla bean and mix in the vanilla specks (or use 1-2 tsp vanilla extract).

Keep at room temperature - do not refrigerate before it has been spread on a cake or cupcakes.

Makes enough to frost one 2 layer, 8, 9 or 10 inch cake.

Cloudburst Frosting

4 T. flour
1 c. whole milk
1 c. butter
1 t. almond extract
2 c. sifted confectioners sugar

In small pan, whisk together flour and milk. Simmer until thick over low heat. Remove from heat and let cool completely but NOT in refrigerator. Cream together butter and almond; add sugar and beat until fluffy. Add flour mixture and beat until fluffy. The frosting will appear to separate, but just keep beating on high until it whips up into smooth, fluffy clouds.