Geraldine  on

40th birthday cake

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Created in this Craftsy class

Modern Buttercream taught by Joshua John Russell

Cut, level, fill and crumb coat your layers like a professional then learn Joshua John Russell's trade secrets for a beautiful buttercream finish for free!

Other projects made as part of this class:

Cake Decorating
butterfly cake
Cake Decorating
wedding cake
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Here are some details about my project:
Category Cake Decorating
Occasion Birthday
Material Buttercream
Geraldine  on

Share a little about the materials, processes and techniques used to create this cake: Swiss buttercream

Geraldine  on

love the shoes and purse!

11/14/2012 Flag


12/16/2012 Flag

How do you make Swiss buttercream?

12/16/2012 Flag

Swiss buttercream 8 egg whites (about 1 cup) 1 cup granulated sugar 6 sticks unsalted butter (3 cups), at room temperature 1 cup confectioners sugar (sifted) Pinch salt 2 tablespoons vanilla extract

12/16/2012 Flag

Directions Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You dont want scrambled eggs! Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes. Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter. Add the powdered sugar and vanilla and mix.

12/16/2012 Flag