I am finding that regular buttercream (butter, milk, icing sugar) is soooo sweet...does anyone here use meringue buttercream (eggwhites, regualr white sugar, butter)? I am looking for something smooth, creamy (buttery), light and not so sweet and heavy.

Any suggestions? Thanks

I get so many compliments that mine is not so sweet as they are used to getting. I just use butter, shortening, powdered sugar and flavoring. I think it's because I don't add as much powdered sugar as most people...

Meringue--- yuck! (JMO)

okay, I tried Kaye's buttercream, from the whimsical bakehouse, which is a meringue buttercream. The taste was FABULOUS!!! The only thingis that it was so silky, colors weren't as vibrant as they can get on regular buttercream!

Anyhow, WOW! After having this, I don't know if I can go back to regular BC.

Recipe:
Bring to boil :
1/4 cup water & 1 1/8 cup sugar
once it's starts to boil, time it for 5-7 mins.
Whip at high speed 6 egg whites until firm


Slowly add the sugar syrup to the egg white mixture
Whip for 10 mins or until cool

Slowly add 3 sticks of butter

Whipping at this point can take a really long time. For me, I was scared because the icing became so liquidy...but cont to whip at high speed and in a few mins you will have the best BC ever! I promise.

smoot, silky, shiny, not so sweet.

ps. Cali4dawn

The BC is not actually meringue like the lemon meringue pie It's just a light airy BC.

I posted a pic of the cupcakes I iced under uncatergorized cakes...because we don't have a cupcake section!!! lol

No, I was picturing in my mind that nasty meringue podwer... yuck!

but I don't like meringue pies, either. BTW! LOL!!!

Hi Cupcake

I LOVE Swiss buttercream as I really dont like using processed shortening on my cakes.

Here is a link to a recipe from another site

http://www.baking911.com/recipes/cakes/frosting_btrcrmswiss.htm

This may be hard to smooth out, a trick is to use a blowtorch ( or even a hairdryer) to smooth out ( melt) any problem areas

I would love to try the Whimsical Bakehouse frosting. I have a thing about eggwhites. Does anyone know how much dried eggwhites I would need to equal 6 eqqwhites? is it one Tablespoon per egg.

the way that this is made, I have no clue if you can actually substitute the eggwhites with meringue powder. ...I just can't picture it...but, if you try it and it works...why not?!

YOu can use dried eggs for anything that calls for eggwhites. I just am not sure of what the conversion is.

from wilton.com

2 tsp. Meringue + 2 Tbsp. Water = 1 Egg White

On the side of the container of egg white powder the conversion is listed. I think it is different that the Wilton meringue powder since meringue powder has other stuff in it.

Lisa,

I like the taste and the mouth feel much better Plus, i hate shortening because of how hard it is to clean ! bleck!

I have been using a recipe from Rose Levy Berenbaum's book, "The Cake Bible" for Mousseline Buttercream. For every 5 egg whites, there is 1 cup sugar, 1/2 tsp. + 1/8 tsp. cream of tartar, 1/4 cup water and 1 lb. unsalted butter. Very easy, but slightly involved and very worth the time, effort and energy. I have not had anyone be disappointed with this icing.

However, I think the problem with a meringue icing and colors is not because there is no shortening in them, but the egg whites do not take food coloring very well. Your colors will end up much softer.

Please be aware, this icing DOES NOT CRUST! It is fairly soft, but it will hold up to shell work and roses as long as they aren't too large. Very warm hands will soften it in a decorating bag, so work quickly.

There are variations, including adding chocolate, white chocolate, or fruit purees. All are good. If anyone wants the recipe, ask and I will pull it out for you.