BASIC BUTTERCREAM AND VARIATIONS
Provided by Julie Richardson
Categories Butter
Yield Makes about 5 cups (enough to frost one 8- or 9-inch layer cake)
Number Of Ingredients 6
Steps:
- Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer. Place the bowl over (not in) a saucepan of simmering water. The egg white mixture will be gloppy and thick, but as the mixture begins to warm up, it will become more fluid. Continue to gently whisk the mixture until it is very hot to the touch (130°F on a candy thermometer).
- Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they have tripled in volume and are thick and glossy and hold stiff peaks (like meringue), 3 to 4 minutes. Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1 to 2 minutes. Kick the mixer back up to medium-high speed and add the butter one piece at a time, adding the next piece just as the previous one has been incorporated. Stop the mixer every so often to scrape down the escaping buttercream from the sides of the bowl. At some point, the buttercream will take on a curdled appearance; don't worry, this is normal. Just keep on mixing until it comes together. Once all the butter is incorporated and the frosting is fluffy and creamy, blend in the vanilla and salt until fully combined.
- Covered with plastic wrap, buttercream will last 2 days at room temperature or 7 days in the refrigerator. If refrigerated, the buttercream must be brought to room temperature before you use it. Either way, the buttercream must be rewhipped-either by hand if kept at room temperature or with a mixer if refrigerated-before you frost a cake with it.
- Raspberry Buttercream:
- Mash and strain 4 cups (10 ounces) of raspberries, fresh or frozen, through a fine mesh sieve to catch the seeds. (If using frozen berries, measure them before thawing.) Discard the seeds and set aside the puree while you follow the method for making Basic Buttercream. Add the berry puree at the end of the recipe, with the vanilla and the salt.
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MR SANJAY
[email protected]I love the fact that this buttercream is made with real butter. It gives it a rich, decadent flavor that you just can't get from store-bought buttercream.
Blal Murad
[email protected]This buttercream is really versatile. I've used it to make everything from cakes to cupcakes to cookies, and it's always been a hit.
Tauhida Akther
[email protected]I'm not a big fan of buttercream, but this recipe is really good. It's not too sweet, and it has a nice, creamy texture.
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[email protected]This buttercream is a little expensive to make, but it's worth it. It's so much better than store-bought buttercream, and it makes your desserts look and taste like they came from a bakery.
Grace Keeley
[email protected]I love how easy it is to make this buttercream. I just throw all the ingredients in my mixer and let it do the work. It's so much easier than making buttercream by hand.
Afolashade kassim
[email protected]I made this buttercream for my daughter's birthday cupcakes, and they were a hit with all the kids. The buttercream was sweet and creamy, and it made the cupcakes look really festive.
Frank Howald
[email protected]I used this buttercream to make a layer cake, and it was a huge success. The buttercream was light and fluffy, and it paired perfectly with the moist cake.
Runa Khatun
[email protected]This buttercream is perfect for piping. It holds its shape really well, so you can create beautiful decorations.
Abdul Wahab Viki
[email protected]I love the vanilla flavor of this buttercream, but I think I'll try adding some other flavors next time. I'm thinking chocolate, peanut butter, or maybe even coffee.
Oboni Rahman
[email protected]I had some trouble getting the buttercream to the right consistency. It was a little too thick at first, but I added some milk and it turned out perfect.
Montoxic Jozy
[email protected]This buttercream is a little too sweet for my taste, but it's still really good. I think I'll try reducing the amount of sugar next time.
IMRAN MULTAN MULTAN
[email protected]I was skeptical about making my own buttercream, but this recipe proved me wrong. It's so much better than store-bought buttercream, and it's really not that hard to make. I'll definitely be making this again.
Dennis Onyema
[email protected]This buttercream is so easy to make, even for a beginner baker like me. I followed the instructions exactly and it turned out perfect. I'll definitely be making this again.
Kaydence Taylor
[email protected]I love how versatile this buttercream is. I've used it to make everything from cakes to cupcakes to cookies, and it's always been a hit. It's also really easy to flavor, so I can customize it to match any dessert.
Selina Msibi
[email protected]I've been using this recipe for years and it never fails me. It's the perfect consistency for piping and spreading, and it always tastes delicious.
Ines Espinal
[email protected]This is the best buttercream recipe I've ever tried! It's so smooth and creamy, and it pipes beautifully. I used it to decorate a cake for my son's birthday, and it was a huge hit.