Comments on: project wedding cake: swiss buttercream

By: Lea

Lea — Sat, 21 Nov 2009 04:34:25 +0000

i love this frosting. so good and simple.

By: Lauren

Lauren — Mon, 02 Nov 2009 17:53:39 +0000

Haha oh goodness… Jocelyn does love eloping! No, this was actually the result of me clicking “Surprise Me” over and over looking for a fun project. Of course I was feeling overly ambitious and went for a mini wedding cake! The frosting was fantastic, by the way. A very big hit with everyone!

By: Maggi

Maggi — Mon, 02 Nov 2009 02:26:34 +0000

This stuff is FANTASTIC! Finally, an icing that I won’t scrape off of the cake. I have now made this 4 times and it is perfect each and every time. Thanks!

By: deb

deb — Sat, 31 Oct 2009 13:32:57 +0000

Is your sister eloping again, Lauren?! :)

By: Lauren

Lauren — Sat, 31 Oct 2009 04:32:59 +0000

So I just had a late-night “I’m going to bake a wedding cake” moment (yes, I thought I could do this in an hour or so) and made this AMAZING frosting and wanted to say thank you – 1) for the fantastic recipe and 2) for telling me not to freak out when it took longer than expected! Mine took about 20mins to look like real frosting but it was well worth the wait.

By: Liz

Liz — Mon, 28 Sep 2009 22:50:20 +0000

Well, this recipe gave me the promised panic attack. I made a small batch to cover a three-layer 6-inch cake used as a cutting cake at a wedding and it took about 15 minutes before it came together. I seriously almost dumped it at the 13-minute mark, but something (all the encouraging comments here) made me press on! It worked really well in the end. My only note is to use the fake vanilla extract that’s clear if you want a very white frosting. The good stuff turned the frosting to a lovely ivory, but that might not matter depending on what you’re using it for.

By: Kay Bingaman

Kay Bingaman — Sun, 27 Sep 2009 02:09:02 +0000

I need to make this for my granddaughter’s Birthday cake. BIG party. Cake will be 3 odd shaped tiers high, out of 1/4 sheet layers. I need to color this icing in about five different colors. What do you recommend using to color this particular icing without changing the consistency?

By: Nicole

Nicole — Tue, 22 Sep 2009 01:31:49 +0000

I just made this using my cheap-o Kitchen Aid handheld mixer, and it came together wonderfully. It came together in about 8 minutes after I added all the butter. I kept beating it until I hit 15 minutes, because I couldn’t believe it actually came together so quickly.

I am in a cake making class at my local community college, and the instructor said you can’t make swiss meringue buttercream without a stand mixer. I didn’t believe it (what did they do in the olden days?!), and we just proved her wrong! Yeah, my arm is a little sore, but it was worth it! This icing is delish!

By: Elizabeth

Elizabeth — Sat, 12 Sep 2009 06:28:49 +0000

Wow… just made this. Yes, it is quite buttery but really, really good. I hope I didn’t do something wrong, because it came together beautifully right from the start. I used 3/4 c. white sugar and 1/4 c. brown. Tomorrow I’m putting it on your white cake (which baked up beautifully!), filled with passionfruit curd (which also worked like a charm). So all this success probably means I’m going to drop the cake on the floor once I get it all put together…

Thanks so much for taking the time to document this so very thoroughly — it’s been so helpful. I’m going to attempt to make a wedding cake in November and seeing someone else’s experience has been invaluable.

By: jeni

jeni — Thu, 10 Sep 2009 20:45:33 +0000

Hi Deb! I’ve been avoiding this recipe for ages; just looked way too panic-inducing for an obsessive like me. However, I made a test recipe for my son’s 2nd birthday cake (Very Hungry Caterpillar cupcake train!) and it was just like you said, soup soup soup soup oh my gosh it isn’t going to– hey, it’s gorgeous!

I made 3/4ths of the 9-inch size, and it was not quite enough for piping onto 20 cupcakes. Next time I’d use the whole amount.

Cheers!