0 Picture
Ingredients
- 3/4 cup sugar, divided
- 1/4 cup water
- 5 egg whites
- 2 cups unsalted butter, diced at room temp
- 1 1/2 tsp vanilla extract
Details
Servings 1
Preparation
Step 1
Grease heatproof glass measuring cup. Combine 1/2 cup of sugar with water in heavy saucepan w/o stirring until it reaches 240.
Place egg whites in mixer fitted with whisk and whip on medium until frothy.
Add remaining 1/4 cup of sugar and beat to medium peaks.
When sugar reaches 240, pour into measuring cup, then into meringue in slow steady stream on low speed. Increase speed to high and whip until meringue reaches room temp and has desired peak.
Add butter a few pieces at a time while whipping at high speed. Once all the butter has been incorporated, add vanilla extract.
Variations:
Vanilla bean - add 1 vanilla bean after vanilla extract
chocolate - melt 1/3 cup bittersweet chocolate,and add to buttercream just after vanilla extract by stirring 1 cup of the butter cream into the chocolate to lighten it, then add the mixture to the remaining buttercream.
coffee - dissolve 2 tbsp powdered instant coffee with 1 tbsp boiling water and let cool to room temp. Add to buttercream along with vanilla extract.
Mexican chocolate buttercream
Cinnamon buttercream
Review this recipe