Basic Buttercream And Variations
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.25 cups
Sugar (8 3/4 ounces)1 tsp
Cream Of Tartar2 tsps
Pure Vanilla Extract1 tsp
Fine Sea SaltDirections:
1
Covered with plastic wrap, buttercream will last 2 days at room temperature or 7 days in the refrigerator
2
If refrigerated, the buttercream must be brought to room temperature before you use it
3
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
4
Raspberry Buttercream: Mash and strain 4 cups (10 ounces) of raspberries, fresh or frozen, through a fine mesh sieve to catch the seeds
5
(If using frozen berries, measure them before thawing
6
) Discard the seeds and set aside the puree while you follow the method for making Basic Buttercream
7
Add the berry puree at the end of the recipe, with the vanilla and the salt
8
Mash and strain 4 cups (10 ounces) of raspberries, fresh or frozen, through a fine mesh sieve to catch the seeds
9
(If using frozen berries, measure them before thawing
10
) Discard the seeds and set aside the puree while you follow the method for making Basic Buttercream
11
Add the berry puree at the end of the recipe, with the vanilla and the salt
12
Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer
13
Place the bowl over (not in) a saucepan of simmering water
14
The egg white mixture will be gloppy and thick, but as the mixture begins to warm up, it will become more fluid
15
Continue to gently whisk the mixture until it is very hot to the touch (130°F on a candy thermometer)
16
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
17
Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1 to 2 minutes
18
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
19
Stop the mixer every so often to scrape down the escaping buttercream from the sides of the bowl
20
At some point, the buttercream will take on a curdled appearance; don't worry, this is normal
21
Just keep on mixing until it comes together
22
Once all the butter is incorporated and the frosting is fluffy and creamy, blend in the vanilla and salt until fully combined
23
Covered with plastic wrap, buttercream will last 2 days at room temperature or 7 days in the refrigerator
24
If refrigerated, the buttercream must be brought to room temperature before you use it
25
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
26
Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer
27
Place the bowl over (not in) a saucepan of simmering water
28
The egg white mixture will be gloppy and thick, but as the mixture begins to warm up, it will become more fluid
29
Continue to gently whisk the mixture until it is very hot to the touch (130°F on a candy thermometer)
30
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
31
Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1 to 2 minutes
32
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
33
Stop the mixer every so often to scrape down the escaping buttercream from the sides of the bowl
34
At some point, the buttercream will take on a curdled appearance; don't worry, this is normal
35
Just keep on mixing until it comes together
36
Once all the butter is incorporated and the frosting is fluffy and creamy, blend in the vanilla and salt until fully combined