Red Velvet Cake + Swiss Meringue Buttercream
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 -
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Course
Dessert
Red Velvet Cake + Swiss Meringue Buttercream
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For the Cake
- red velvet cake mix Mam Papaul's brand
- 3 egg
- 1 C water
- ⅓ C vegetable oil
For the Swiss Meringue Buttercream
- 10 egg white
- 2 ½ C granulated sugar
- 3 C butter cut into tabs
- 1 Tbsp vanilla extract Nielsen-Massey brand
- ⅛ Tsp kosher salt
Instructions
For the Cake
- Following the instructions on the box, prep the cake mix as directed. Grease and flour two 6-inch rounds, then fill halfway with batter and bake for 25-30 minutes at 350 degrees.
For the Swiss Meringue Buttercream
- Combine the egg whites and sugar in the bowl of a mixer and place it over a pot with one inch of simmering water, gently whisking until the temperature reaches 160 degrees on a candy thermometer, or until the sugar has completely dissolved and the egg whites are hot.
- With the whisk attachment, beat the mixture on medium-high for a good ten minutes, or until the bowl has completely cooled down.
- Switching to the paddle attachment on low speed, begin adding butter, a couple tabs at a time, and allow to mix for several seconds before adding more. Continue until all the butter is gone and the buttercream is smooth and shiny.
- Add the vanilla and salt and beat a few more times.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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