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Party Cake Frosting and Icing Recipe


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If you want to create the perfect party cake, it's not all about the flavour and base cake - another important element is the frosting or icing.  Actually, in most instances it is more important as it is the colour presentation packaging that your party guests can see.  So, how do you make the best party cake icing and frosting?  Thanks to the tried and true party hostesses from the team at Pink Frosting Parties, here is our best swiss buttercream recipe that works every single time to perfection!

For a wedding cake (or most of one, depending on the size)
2 cups of egg whites (approx. 12 large)
3 cups sugar
5 cups butter, softened (2 1/2 pounds, 10 sticks)
1 tablespoon vanilla extract

For a 9-inch cake (plus filling, or some to spare)
1 cup sugar
4 large egg whites
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract

For the tiniest amount, if you’re just practicing (or enough to cover and fill the 4-inch cake pictured)
1/4 cup sugar
1 large egg white
6 tablespoons butter, softened
1/4 teaspoon vanilla

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.

And, to make it pink:  drop in slowly, very slowly, red food colouring until you get your desired pink shade.  Voila!

You can purchase gorgeous cupcake decorations, cookie cutters, party bags and other baking accessories for your party at Australia's number one online wedding and party shop, Pink Frosting.



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