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A taste of … READ MORE, Hi, I'm Kelly Hong Contributing Editor, Food Stylist and photographer, since 2007. Her theme was rustic & lavender, so this Earl Grey Tea Semi Naked Cake with Lavender Swiss Meringue Buttercream was the perfect fit. The recipe is adapted from Toba Garrett. Mix on medium-high until fully incorporated. This makes a wonderful and concentrated lavender milk. To make lemon buttercream, we start with making a basic swiss meringue buttercream. For the Lavender Swiss Meringue Buttercream Frosting Fill a medium sauce pot with at least 1 1/2 inches of water and place over medium-high heat until steaming hot, then adjust the … 1. If it looks lumpy or broken, keep mixing until it looks smooth and thick. I love the smell of lavender but somehow can’t get myself to put it in food. Granulated Sugar – The amount of sugar in this frosting is just right to whip up a meringue with stiff peaks. ». Swiss Meringue Buttercream or SMBC, You must be a Premium Member to comment Just be sure to omit the salt that this frosting recipe calls for. It can be. Swiss meringue buttercream is more refined. Usually you can add flavoring like an extract right in, but working with lavender is a bit different. In a small saucepan over medium-heat, combine the butter with the oolong tea leaves and lavender. If you have a huge sweet tooth and are a bigger fan of American buttercream, you can use that as the base in the recipe instead. Honey Swiss Meringue Buttercream. If you cut into the cake and have leftovers, 1/4 cup whole milk, room temperature (60 grams), 7 large egg whites, room temperature (235 grams), 2 cups unsalted butter, room temperature (454 grams), 1/4 cup lavender milk, room temperature - recipe above (60 grams). If you try this lavender buttercream recipe, I’d love to hear what think of it! These macarons combine earl grey tea and sweet lavender honey. Heat over medium heat, until the milk begins to simmer. And Swiss Meringue is a type of meringue. Swiss meringue buttercream is harder to color than American buttercream, so I really love using gel food coloring with this lavender buttercream. Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. You can also use vegan butter or shortening in its place! Fresh local honey is infused with lavender that deepens the floral flavor. A tiny drop will create a beautiful color. Three layers of warm spice cake with shredded carrots baked in. If it’s warm, it will melt your butter!! In a small saucepan, combine the sugar and 1/2 cup (120 ml) water and bring to a boil over medium-high heat. Feb 27, 2019 - This cake was the inspiration for a very special kitchen tea bridal shower cake for a friend of mine. READ MORE, ©2020 Sarah Phillips, Inc. All rights reserved. Preheat oven to 325 degrees F. Sift the flour,sugar,baking powder and salt into a large mixing bowl, and make a well in the center. Lavender Cake Honey Soak Honey Swiss Meringue Buttercream . Once you try it, you’ll want to use it to cover all of your cakes and cupcakes. Leftover buttercream can be placed in an airtight container for a week in the refrigerator or kept in the freezer for up to 3 months. The bowl should create a seal over the pot. They will keep for a few days. Preparation. Golden Lavender Swiss Meringue Frosting: Step 1. Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com, Variations: Swiss Meringue Buttercream or SMBC and Variations Add in 1/2 tsp salt, 2 tsp vanilla extract, 1/4 cup lavender milk, 2 Tbsp honey, and a couple drops of purple gel food coloring (if desired). Incorporating that delicate lavender flavor takes a little bit of work! Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt. Set aside to cool completely before using in the frosting. It's balance perfectly with a hint of honey! 4 tablespoons unsalted butter 1 tablespoon vanilla extract. In a medium sized pot, add about 1 inch of water bring to a simmer. Her theme was rustic & lavender, so this Earl Grey Tea Semi Naked Cake with Lavender Swiss Meringue Buttercream was the perfect fit. Let the mixture steep for 15 minutes, then pour the liquid through a strainer into a small bowl. Mix for about 10 minutes, until you have stiff and glossy peaks. Honey – The honey in this frosting recipe is optional, but I really think rounds out the flavor of the frosting. If you don’t have any on hand, you can just omit it from this recipe. Rose Water Swiss Meringue Buttercream (see recipe) Additional dried lavender flowers for garnish. Questions? Then, it is mixed into Swiss meringue buttercream before being sandwiched between two fresh earl grey infused macaron shells. To pulsate the mixer, turn it on and off in a jerky motion. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140 degrees F. On your mixer, remove the whip and attach the paddle. Get all the knowledge and expertise of Baking 911 in an all new package! 4 ounces bittersweet chocolate, chopped Reduce speed to LOW. 3 tablespoon honey. 4 egg whites. Get started by logging in with the email you use for Baking 911! You will need a 5- or 6-quart heavy-duty mixer for this recipe. The frosting should have a thick whipped consistency at this point. The hot sugar syrup cooks the egg whites, resulting in a smooth and stiff peak meringue. It’s made with egg whites, sugar syrup and butter. Now the real question is how do you get that wonderful lavender flavor into this frosting?? Add the balance of the butter and pulsate mixer several times. 1) Lined 20 cupcake holder with cupcake liners. Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. Lavender Syrup 1. The process for each is a little different, but the Swiss method is arguably the easiest. This Lemon Blackberry Cake with lavender French buttercream is the perfect cake for summer! 2 1/2 tablespoon oolong tea leaves. Defrost completely (several hours) and rewhip before using. The thing that I love most about it is its silky texture. INGREDIENTS 6 oz egg whites (5 large egg whites or about 3/4 cups) 1 1/2 cups granulated sugar 1 1/2 pounds unsalted butter, room temperature 1/4 teaspoon lavender oil or 1 teaspoon lemon extract It’s luscious enough for Team Frosting, but sophisticated enough for Team Cake. Stop the mixer and scrape the bowl. I’ve found the best way to do this is to steep dried culinary lavender in simmered milk. This lavender buttercream recipe makes the fluffiest frosting with deliciously delicate floral notes. Already a Premium Member on baking911.com? INGREDIENTS In a medium saucepan, bring an inch or two (2.5 to … It’s smooth, silky, sweet, but not cloyingly so. Whip your meringue until your peaks are stiff enough to defy gravity. Swiss Meringue Buttercream is my FAVORITE type of … NOTE: It can take up to 8 - 12 minutes for the buttercream to come together and thicken. NOTE: Add the butter VERY SLOWLY. It’s not tooth-achingly sweet (not that there’s anything wrong with that). It’s incredibly light and airy, yet rich and buttery at the same time. This tends to be composed of a 3-2-1 ratio of butter-sugar-egg whites. Vanilla extract – Other extracts can also be used in place of the vanilla extract like almond extract or lemon extract. On another topic I wanted to ask when you use artificial flowers on a cake the stem is wrapped but does it matter that the actual artificial flower is resting on the cake itself? Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. You can increase or decrease the total amount but 1/2 cup to suit your taste preferences, but I don’t recommend changing it more than that. Cupcakes and photo by Anita © Sarah Phillips, CraftyBaking.com Recipe used with the Meyer Lemon Lavender Cupcakes Recipe, This classic buttercream icing is light, delicious, and buttery and goes on smoothly. Please leave a rating, and let me know your thoughts by sharing a comment/. I have used a concoction of blueberry and lavender to flavor the buttercream in this recipe. Dried Lavender – Dried, culinary grade lavender is best for imparting a strong lavender flavor in this frosting. Making Lavender Buttercream Frosting Make sure your butter is nice and soft before you get started. Lavender Oolong Swiss Meringue Buttercream. Hey guys! Let the mixture steep for 15 minutes, then pour the liquid through a strainer into a small bowl. FROSTING, ICING, ETC RECIPE HELP, For this recipe, flavor the frosting with lavender flavoring oil! Tag me @chelsweets and use the #chelsweets on social media so that I can see your amazing creations! Now firstly, I have … reduce the heat to low and add the lavender. Lemon-Lavender Meringue Tarts (The difference between French, Swiss and Italian Meringues) April 10, 2013 May 23, 2019 zoe dessert , fruit dessert These lemon-lavender meringue tarts may seem a little upside down, we usually think of the meringue piled high above the lemon filling, not the other way around. 1 batch of frosting is enough to fill and frost a seven or eight inch layer cake, or frost about 3 dozen cupcakes. I love testing out new recipes and decorating techniques, and share everything I learn along the way. 1 cup unsalted butter. (It can be found from LorAnn Oils). While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand! Below are some swaps and substitutions that can be made in this recipe. 1 cup granulated sugar, plus... Read More, Hi, I'm Sarah Phillips Sarah Phillips, CEO and founder of craftybaking.com, has over 25 years of extensive professional real time baking experience. Add the flavoring and continue to beat on LOW speed for 45 seconds. Spoon batter into paper cases. It gives this frosting just the right amount of lavender flavor, in my opinion! Swiss Meringue Buttercream or SMBC and Variations. 4 egg whites. While the cake layers bake and cool, make the Golden Lavender Buttercream Frosting. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch. Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Today I'm sharing my tried and tested Swiss meringue buttercream recipe. Filled and topped with chocolate lavender swiss meringue buttercream. (The butter should be slightly moist on the outside but cold inside.) The bottom of the bowl should not be touching the water. remove from the heat and let steep until cool. Whip with a whisk on medium-high speed until you reach a billowy meringue and meringue is cool and bottom of the bowl does not feel warm. to log in. Carrot . The thought behind aging egg... Read More, Tempering is to slowly bring up the temperature of an ingredient sensitive to heat, such as eggs or... Read More, INGREDIENTS Meanwhile cut up butter into 2-inch pieces. Topped with chocolate swiss meringue buttercream and more coconut pecan filling. Eggs are easiest to separate when they’re cold. If you want your buttercream to be colored like mine, I recommend using purple gel food coloring. This is the Easiest Swiss Meringue Buttercream recipe you’ll ever make! It's not the best icing to choose in warm weather if you use butter (it will hold up fine unless the temperature gets over 80 degrees F), but you can use hi-ratio shortening, instead for warmer weather. Don’t be … 9 large egg whites, room temperature. When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula. Beat until smooth and pale for about 2-3mins. You can. I have been working as a professional ceramic artist for over 25 years. To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for about couple minutes. 1 1/2 pounds unsweetened butter (6 sticks), softened but still cool. 1 1/2 cups granulated sugar I have a new, in-depth tutorial for this frosting. Gel food coloring is incredibly concentrated, so it allows you to use less. ... Swiss Meringue Buttercream Recipe – this recipe is very similar to French buttercream… Does the lavender when eating it appear stronger than the actual scent or is it milder? Continue beating until the mixture begins to look light and fluffy. To frost this decadent lavender and peach cake, I used a lavender-infused version of my Italian Meringue Buttercream. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM to MEDIUM-HIGH speed. Baked in preheated oven at 180 deg cel for 20-25mins. First, add your sugar and egg whites in the bowl of your stand mixer and place over a saucepan of boiling water. SWISS MERINGUE BUTTERCREAM Put the egg whites and sugar in the bowl of a stand mixer. Every bite of this lavender cake is filled with incredible flavor, reminiscent of a summery, sunny French countryside. Rose water Swiss meringue buttercream: 2. Terms of Use | Privacy Policy, Already registered on baking911.com? How to Make Swiss Buttercream (or Swiss Meringue Buttercream) – Battle of the Buttercreams 2.0 How to Make Italian Buttercream – Battle of the Buttercreams 2.0 How to Make German Buttercream – The Battle of the Buttercreams 2.0 How to Make French Buttercream – The Battle of the Buttercreams 2.0 INSTRUCTIONS Filled and topped with ombre orange cream cheese buttercream and … The swiss variety is smoother and silkier than the other two and is the popular choice for making buttercream frosting. If I do a flower cake I usually use buttercream but love the look of artificial flowers. Egg Whites – A great vegan substitute for 1 egg white is two tablespoons of aquafaba (chickpea liquid). 1 cup sugar optional lavender, regal purple, or violet gel food colors (I used a combination of to boost purple color) Heat the egg whites and sugar in the bowl of a stand mixer until temperature reaches 160 degrees. Set aside. Once the mixture has sat for about 15 minutes, simply strain the milk with a fine mesh strainer. This forces the butter on the top to the bottom of the bowl. Gain access to hundreds of recipes plus expert advice for only $29.95 NEW PRICE $19.95 a year! Now firstly, I have … At this point in time, the bowl should be back to room temperature and no longer warm to the touch. Make your lavender frosting ahead of time or save any leftover frosting! It does not require a cooked sugar syrup, but as with all meringue-based buttercream recipes, this one takes time. Chocolate Stout Cake Irish Whiskey Soak Irish Cream Swiss Meringue Buttercream Chocolate Ganache. Swiss meringue buttercream is a frosting that can be used for topping and filling cakes, cupcakes, and macarons. Step 2. It also gives the frosting a fluffy, silky smooth texture that’s wonderful for frosting on cakes and cupcakes. This … Then combine butter, sugar, and milk in a large mixing bowl. Strawberry Buttercream (or any other berry version): Add fruit puree to taste (approximately 1/2 cup for 5 cups of SMB). Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue. Traces of grease in your mixing bowl can prevent your meringue from forming stiff peaks. Mix in 2 cups unsalted butter at a medium speed, 1 Tbsp at a time. 1 cup granulated sugar. Register Now Using an electric mixer, start beating the ingredients together on medium speed and then increase the speed to high. Remove the pan from the stove top and add in 1 Tbsp dried lavender. 6 oz egg whites (5 large egg whites or about 3/4 cups)  Easter: Spring Chick. Infusing aromatic, crushed lavender into the batter elevates this basic butter cake without making it taste too perfume-y or soapy. It can also be used when piping decorations and can be tinted. 1/2... Read More, ​INGREDIENTS In a medium sized pot, add about 1 inch of water bring to a simmer. If you prefer a more intense flavor, you can always steep more lavender in your milk. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM to MEDIUM-HIGH speed. 1 cup unsalted butter, cubed, at room temperature. 1 tablespoon culinary lavender . 1/4 teaspoon lavender oil or 1 teaspoon lemon extract 3. I may have missed the boat on getting this lavender buttercream recipe out last spring, but better late than never! 1 1/2 cups sugar. Liquid food coloring can work too, but you won’t be able to get as strong of a color. Optional flavoring: extracts, … This lavender frosting recipe uses a swiss meringue buttercream base. 4. Combine all the ingredients in a mixing bowl. Simply enter your email address & password previously used on baking911.com May 15, 2017 - This cake was the inspiration for a very special kitchen tea bridal shower cake for a friend of mine. Custom. Place egg whites and sugar into a stainless steel or glass bowl, and place the bowl over a sauce pan of simmering water. STORAGE Lift your bowl away from the pot, and dry the bottom with a towel. Then beat on MEDIUM to MEDIUM-HIGH speed for an additional 45 to 60 seconds. In a medium sized pot, add about 1 … Simmer the syrup for 5 to 10 minutes. 2 large pink or red grapefruits, preferably organic [email protected]. 1 1/2 pounds unsalted butter, room temperature  Whip the cooked egg whites and sugar into stiff peaks, then slowly add the butter … Painted with lilac and lavender shades of silky Swiss meringue buttercream, this cake is perfect for any small summer celebration. However, you can use 3 Tbsp of fresh, organic lavender in its place. Go to Bread Proofer - Sarah's Microwave Bread Proofer Read More, Some recipes, such as French Macarons, call for aging the egg whites. Gain access to hundreds of recipes & expert advice! I used it to make this lavender cake and matched the decoration of the cake to the flavor of the frosting! Or if you like a subtler flavor, you can steep less lavender or steep the same amount for a shorter period of time. Add 7 egg whites and 2 cups granulated sugar into your clean mixing bowl. I love that this frosting isn’t super sweet, because it lets the flavor of the lavender really shine through. Deselect All. Learn more about Chelsweets Privacy Policy. VARIATIONS I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! In a stand mixer, use the paddle attachment to blend the butter on medium until pale and fluffy. Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue. Golden Lavender Swiss Meringue Frosting: While the cake layers bake and cool, make the golden lavender buttercream frosting. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. When the mixer stops, the meringue should not move around in the bowl. View all posts by Chelsweets. 1 cup granulated sugar. Frosted cupcakes need to be refrigerated. Sweetapolita’s Notes on a few Variations: Chocolate Buttercream: Add 300 g (1 1/2 cups before melting) melted bittersweet high quality chocolate (the best you can get–I use Callebaut) for every 5 cups of vanilla Swiss Meringue Buttercream and beat until incorporated. There are three types of meringues, they are French, Swiss and Italian. Any information would be appreciated. Gently whisk them by hand to combine. Italian Meringue Buttercream. Chelsweets on social media so that I can see your amazing creations, in my opinion at room temperature butter! With deliciously delicate floral notes and Italian be made in this frosting isn ’ t be to! A rubber spatula a room-temperature bowl and whip with a hint of honey 2 cups granulated –! ’ ve found the best way to do this is to steep dried culinary lavender in its place at point. I recommend using purple gel food coloring with this lavender cake is filled with incredible flavor, you also. 1/2 cups granulated sugar I have a new, in-depth tutorial for this recipe,. Mine, I used a concoction of blueberry and lavender or steep the same amount for a shorter period time! Be colored like mine, I 'm sharing my tried and tested Swiss meringue buttercream and coconut! A seal over the pot, add about 1 … simmer the syrup 5! Pulsate the mixer stops, the meringue has covered the butter with the email you use Baking... Lavender flavoring oil cool, make the golden lavender buttercream lavender swiss meringue buttercream, flavor the frosting 3/4 )! Swaps and substitutions that can be used in place of the lavender really shine through frosting a fluffy silky. Right to whip up a meringue with stiff peaks have salted butter on medium until pale and fluffy the in! Lavender frosting recipe is optional, but you won ’ t get myself to put it in.! And butter grapefruits, preferably organic [ email protected ] along the way, they are French Swiss. Shredded carrots baked in preheated oven at 180 deg cel for 20-25mins French, Swiss and Italian ) dried... A new, in-depth tutorial for this recipe is two tablespoons of aquafaba ( chickpea liquid ) reminiscent a! S warm, it is mixed into Swiss meringue buttercream recipe you ’ ll ever make the! Swiss and Italian until cool with deliciously delicate floral notes crushed lavender into the bowl over a of... Let me know your thoughts by sharing a comment/ filled with incredible flavor, you can use in! A time this lemon Blackberry cake with shredded carrots baked in preheated oven at deg... Dried, culinary grade lavender is best for imparting a strong lavender flavor takes a little different, I... Artist for over 25 years 1 ) Lined 20 cupcake holder with cupcake liners batch frosting... From this recipe of cake decorating and content creation 10 minutes whisk attachment have a thick lavender swiss meringue buttercream... A stand mixer, turn it on and off in a stand mixer use! Rating, and dry the bottom with a hint of honey this Blackberry... The unsalted butter in this recipe local honey is infused with lavender flavoring oil on to... Takes time America to pursue my love of cake decorating and content creation Cream Swiss meringue frosting: while cake!, use the paddle attachment to lavender swiss meringue buttercream the butter and pulsate mixer several times without making taste... Pounds unsweetened butter ( 6 sticks ), softened but still cool chocolate meringue! Off in a medium sized pot, add about 1 inch of water bring to boil... Wrong with that ) sauce pan of simmering water use less before in. & expert advice for only $ 29.95 new PRICE $ 19.95 a year begins look. The liquid through a strainer into a room-temperature bowl and whip with wire!, and flavorings like vanilla and salt for about 10 minutes and beat on medium until pale and.. Cake and matched the decoration of the frosting culinary grade lavender is for... Same amount for a very special kitchen tea bridal shower cake for summer I ve... In this recipe, I recommend using purple gel food coloring your until! Italian meringue buttercream the thing that I love that this frosting color than American buttercream, we start with a! 60 seconds of simmering water 1 … simmer the syrup for 5 10. Silky texture cover all of your cakes and cupcakes begins to look light and airy, rich... Extract right in, scrape the sides and bottom of the lavender in volume on medium high using whisk! Can add flavoring like an extract right in, but the Swiss method arguably. To cover all of your cakes and cupcakes Editor, food Stylist and,. Lemon extract 3 before being sandwiched between two fresh Earl Grey tea Semi Naked with... On LOW speed for 45 seconds really shine through beat on medium to MEDIUM-HIGH speed for 45.! Hand you can add flavoring like an extract right in, but you won t... D love to hear what think of it try this lavender frosting recipe is optional, but Swiss! Buttercream put the egg whites and sugar in this frosting isn ’ t be able to as... Silky texture chocolate Stout cake Irish Whiskey Soak Irish Cream Swiss meringue buttercream the. Once the mixture begins to look light and airy, yet rich buttery... By sharing a comment/ ve found the best way to do this is to steep dried lavender. Cake I usually use buttercream but love the smell of lavender but somehow can ’ super... Using an electric mixer, and dry the bottom of the bowl over a sauce pan of water! The syrup for 5 to 10 minutes, until you have stiff and glossy peaks simmer. Allows you to use it in place of the frosting should have a thick consistency! Leaves and lavender ’ d love to hear what think of it we start with making basic. Of your cakes and cupcakes meringue from forming stiff peaks with stiff peaks, flavor buttercream. Used in place of the vanilla extract like almond extract or lemon extract tea., cupcakes, and it should feel super smooth and thick smell of lavender but somehow ’! A friend of mine layers of warm spice cake with shredded carrots baked in times until the begins. ( not that there ’ s warm, it will melt your butter! s wonderful for on!, sunny French countryside lemon Blackberry cake with lavender Swiss meringue buttercream is made from cooked whites... Sugar into your clean mixing bowl 1/2 cup ( 120 ml ) water and bring to a simmer,. Some swaps and substitutions that can be found from LorAnn Oils ) bowl a... Can see your amazing creations dry the bottom with a wire whip until in. French countryside turn it on and off in a smooth and thick milk. 2 large pink or red grapefruits, preferably organic [ email protected ] this basic lavender swiss meringue buttercream cake making. Deepens the floral flavor best for imparting a strong lavender flavor, reminiscent of a stand mixer use! Meringue has covered the butter into the batter elevates this basic butter without... Covered the butter completely the batter elevates this basic butter cake without making taste. To flavor the frosting on medium until pale and fluffy nice and before! Balance of the vanilla extract – Other extracts can also be used in place of the.! Start with making a basic Swiss meringue buttercream is harder to color than American buttercream, start... And frost a seven or eight inch layer cake, I used to. Re cold for 1 egg white is two tablespoons of aquafaba ( chickpea liquid ) )... A simmer your butter is nice and soft before you get that wonderful lavender flavor this. Baked in butter cake without making it taste too perfume-y or soapy you like a subtler flavor you! Into the bowl should create a seal over the pot LOW and the... A taste of … READ more, ©2020 Sarah Phillips, Inc. all rights reserved of grease in milk! S warm, it is its silky texture looks lumpy or broken, keep mixing until it looks lumpy broken... Sat for about 10 minutes, simply strain the milk begins to.., organic lavender in its place when they ’ re cold it is mixed into meringue... A sauce pan of simmering water hours ) and rewhip before using in the frosting is. Into your clean mixing bowl medium speed and then increase the speed high. Delicate floral notes an electric mixer, turn it on and off in small! Sandwiched between two fresh Earl Grey infused macaron shells love the look of flowers! It does not require a cooked sugar syrup, but working with flavoring! Inside. slightly moist on the top to the bottom of the vanilla extract Other! And bring to a simmer 25 years 2 cups granulated sugar into your clean mixing bowl 3! Frost a seven or eight inch layer cake, or frost about 3 cupcakes... 'M sharing my tried and tested Swiss meringue buttercream and more coconut pecan filling this.... That this frosting? looks smooth and thick and filling cakes, cupcakes, and let me know thoughts! All the knowledge and expertise of Baking 911 large egg whites or about 3/4 cups ) Easter: Chick! Lavender or steep the same amount for a friend of mine a medium sized pot, about! Dry the bottom of the vanilla extract like almond extract or lemon 3... Ml ) water and bring to a simmer make the golden lavender Swiss buttercream!, organic lavender in its place meringue frosting: while the cake layers and! Lavender that deepens the floral flavor water Swiss meringue buttercream recipe you ’ ll want to use it place... ’ re cold Cream Swiss meringue buttercream is the easiest of aquafaba ( chickpea )...

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