This is like a cross between the Swiss Meringue buttercream and the American buttercream. You may use poured fondant instead of the powdered sugar and egg white combination below. The buttercream is fluffy, does not crust but smooths perfectly. It’s a variation of Mike’s Buttercream. I have been using this recipe in place of my regular Swiss Meringue buttercream since in Florida the Cottage Law does not allow a meringue buttercream. It stands up well in the humidity (adding the Sweetex) and I can get it really smooth quickly. Just stick the buttercream covered cake in the freezer for 10 minutes, the use a knife to shape your edges to make them sharp.
|2 lbs||Powdered Sugar|
|3/4 cup||Pasturized Egg Whites|
|24 oz||Unslted Butter (room temperature)|
|8 oz||Hi-ratio Shortening|
|2 tablespoon||Vanilla Extract (or any flavor you desire)|
In a mixer fitted with flat beater combine powdered sugar, egg whites and flavoring. Slowly beat to combine then increase speed to MED-HIGH (I use 6 or 8 on my KA mixer) beating for 10 minutes till double in volume. Cut speed to low and slowly add butter and shortening. When all is added increase speed to MED-HIGH and beat for 10 minutes till double in volume and is light and fluffy. You may add half cup more powdered sugar for a firmer buttercream.