Posted by BakingJeannieThis 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)|