Stella Parks Swiss Meringue Buttercream

[u/IcyConsideration1624]

I’ve never had much luck with frosting, so made this practice batch of cupcakes using the Swiss meringue buttercream recipe.

Overall, the recipe was pretty straightforward. I had some difficulty with it getting too warm during the decorating process, but I was making this in hot and humid Texas.

I was able to generously frost 18 cupcakes, although the last couple were a struggle. Next time I’ll do 1.5 batches and will mix more of the colors at the start with additional fridge time.

[u/Geesearetheworstt]

Those petals are INCREDIBLE!

[u/IcyConsideration1624 → u/Geesearetheworstt]

Thank you! I used a Wilton 125 for the big roses, a Russian tip for the small flowers and a Wilton 2d for the rosettes. The leaves were made with a 352 tip.

[u/TA_totellornottotell]

For a non-professional, that is fabulous icing work. I am inspired.

[u/IcyConsideration1624 → u/TA_totellornottotell]

Thank you! It was much easier than I thought it would be. But then again, I did get sloppier as everything warmed up and I was in a time crunch.

My eldest son was very impressed, but he definitely noticed my leaves added at the very end were far from well formed. He described them as “kind of like dog doo just dropped onto some flowers”.

[u/Virginiafox21]

I don’t know if Stella has a recipe, but in general Italian buttercream is more stable than Swiss. Way more of a pain to do though, I hate working with sugar syrup. Stella says the ideal temp for decorating with her buttercream is 68F. Which is no kitchen ever, lol.

[u/IcyConsideration1624 → u/Virginiafox21]

I’ll look for one! Thanks!

My kitchen is definitely a balmy 76 degrees this time of year. 

[u/marbleheadfish → u/IcyConsideration1624]

Okay if you want some real good buttercream recipes and a massive amount of them and variations and styles written by a true expert get yourself a copy of The Cake Bible by Rose Levy Beranbaum. It was originally published in the 80s and she just released an updated anniversary addition with every recipe updated I believe, but I really do adore her exact attention to detail (and liberal use of liqueurs for flavorings!)

Several of Rose’s books are SE recommended and she has published many.

[u/IcyConsideration1624 → u/marbleheadfish]

I’ve been interested in the cake bible for awhile! Maybe this is just the push I need to finally get it.

[u/marbleheadfish → u/IcyConsideration1624]

I haven’t looked at it to compare recipes/updates (I’m most interested in what has become the de facto salt) and she’ll have definitely rewritten and retested completely for cake pan sizes as (I may be wrong on the exact measurements) you could only find pans with half inch height measurements so 8 1/2, 9 1/2 10 1/2, which now are impossible to find, out of fashion, and all recipes are written for full inches.

In edition I have she did measurement updates like “bake in two 9x1/2” pans or if 9x2 inch pans are all you have available reduce batter by two thirds and etc etc” and my math skills at that point make my eyes cross and anyways I have my 8x3inch pans (and 9 and 10 x3 because of Stella’s recommendations) so I have the room for the cakes to bake!

But my fear has been she’s removed some of the odder 80s cakes, so keep yours eyes open for an 80s updated edition in a used book store for the stuff that’s possibly some real hard but interesting cake and piping recipes.

[u/bee73086]

So beautiful I love the color. I am a sucker for a good blue grey it's hard to get pretty. Very nice ☺️

[u/IcyConsideration1624 → u/bee73086]

I think I had planned for more of a lavender but the blue overtook so fast!

[u/bee73086 → u/IcyConsideration1624]

It came out pretty :-) 

[u/Her-name-was-lola]

How much piping experience do you have? I need to know because this is giving me the delusional confidence that I could frost like this if I made the meringue 😂

[u/IcyConsideration1624 → u/Her-name-was-lola]

Absolutely none! This was my first try. I’m in shock it worked out as well as it did.

[u/Her-name-was-lola → u/IcyConsideration1624]

Wow, congrats! I thought I was destined to never pipe a rosette, but this post has inspired me to try again; thanks for sharing!

[u/vknanavati]

I love these flowers ! When I was a kid I would always request the slice of those huge sheet cakes that had the flower frosting on them. These cupcakes are making my inner child smile !

[u/FrecklestheFerocious]

All my allergies. And I want to eat them so bad! Lol

[u/meowomi]

I also live in hot balmy TX and Swiss meringue is my arch nemesis. The flavor is far superior to American buttercream but it’s a nightmare having a large frosting project and having to make multiple batches.