Mmmm, buttercream. I LOVE buttercream! But to get the creamiest and the most delicious buttercream ever, you have to promise me that you will follow the steps below religiously! And if you do, the buttercream you will make will have everyone, including you, crave for more more and more!!!
Tools you need:
Measuring cups and spoons
Butter knife (or any knife)
Medium size heat proof bowl
Small to medium size sause pan
Frosting bag and decorating tip of your choice
3 egg whites, at room temperature
2/3 cup sugar
14 tbs unsalted butter, cut into 28 pieces, at room temperature
In a heatproof bowl, combine the egg whites and sugar. Set the bowl over simmering water in a saucepan (not touching, though) and heat the mixture. Whisk periodically until the sugar is dissolved (the mixture should be warm to the touch).
Note: If you are new to baking, please do not be afraid of this step. I’ve tried beating the egg-whites with sugar powder instead of melting the sugar, but it did not give me the results I was looking for. Melting the sugar in egg-whites makes the buttercream have amazing texture, so creamy and smooth. And, once you do this step a few times, it will become a piece of cake.
Remove the bowl from the saucepan, and beat the egg white mixture by using a mixer on high speed for about 5 minutes, until the mixture is cooled to room temperature, holds stiff peaks, and is white and fluffy. Don’t over-beat!
Switch the mixer to a medium speed, add the salt and butter one piece at a time. Make sure each piece is incorporated before you add the next piece. When everything is incorporated, switch the mixer to high speed and beat for another 5-6 minutes or until the cream thickens.
Frost the cupcakes!
Buttercream Flavors Add-Ons:
|Vanilla||add 1 tsp vanilla extract|
|Chocolate||add 2 tbs chocolate syrup|
|Strawberry||add 2 tbs strained strawberry syrup|
|Coconut||add 1 tsp coconut extract|
|Maple||add 2 tbs organic maple syrup|
You can watch a YouTube video about Vanilla Buttercream here… enjoy!