Kaitie Thayer of Thayer Treats was our special guest chef for this week’s cooking demo. She showed us how to make Buttercream two ways – Swiss Meringue and American. Watch the video above to learn two essential recipes to your baking tool kit. Once you’ve mastered these, the sky’s the limit in terms of decoration! Below are the ingredients you’ll need and some of Kaitie’s own photos. We love all of her beautiful colors!
Swiss Meringue Buttercream:
150 grams egg whites (carton or fresh)
200 grams sugar
Pinch of salt
1 pound room temperature unsalted butter
1 tablespoon vanilla (optional)
Vinegar for wiping down equipment
American Buttercream:
1 stick room temperature butter
1/2 cup shortening
4 cups powdered sugar (have 6 cups in case it needs more)
1 tablespoon heavy cream
1 tablespoon vanilla (optional)
