I still kept all the egg whites but did weigh the sugar and all other ingredients as per recipe and it still worked well so it appears you don't need to be too worried about removing some the egg whites if the 5th egg provides more weight than what is noted. It is just perfect! I should mention that I like to weigh my ingredients and noticed that my 5 egg whites weighed 154g which was more than what the recipe said for 5 egg whites. It is nice because it doesn't taste eggy nor does the butter overpower the taste. I finally found the recipe I was looking for! This is silky, smooth and just perfect amount of sweetness to pair with any cake. it is so cloyingly sweet that I just can't eat it so I always end up making cream cheese frosting instead but sometimes cream cheese frosting doesn't pair well with certain types of cakes so was looking for a vanilla one that wasn't so sweet. No matter how many recipes I try for American Buttercream, I end up tossing it because no matter how many adjustments I make to it by adding salt, vinegar, lemon juice, etc. This is now my go to frosting recipe, thank you :). It is fluffier than my first attempt but the flavor is so good. I chose to do a matcha buttercream with a little lemon zest and it is lovely. This time I halved the recipe, feeling confident 3 eggs would balance out the butter better. However it did taste like sweet butter like some other commenters mentioned. So good! When I first tried this recipe, it paired so well with the cake I made. Like another commenter said, I also reduced mixer speed some while adding the butter and then increased it again to do the flavor incorporation and final smoothing-out. Damn! Never thought I'd see the day tbh.Īdvice notes: It is helpful to lay out all of your ingredients and bowls before beginning-this does save some scrambling and anxiety that can be associated with more complex processes like this one. I've always been a person to scrape off most frostings on cakes out there in the world, but this is one of the only ones I'd eat straight with a spoon. The frosting was so silky-YET held its shape without being too firm/like solidified butter in texture when re-chilled. I didn't find the butter taste too strong at all (remember, though, to use a butter you actually like! I used european-style and I think that extra creaminess was good). What a fantastic frosting! I had tried making an italian meringue buttercream from another site once, and didn't like many things about how it came out. I used some flowers and berries covered in caster sugar as decoration. The icing held up well, structurally, tasted delicious and looked pretty too. I mixed a cup of the icing with some strawberry jam for between the layers. I probably used too much egg white due to jumbo eggs, but it was still silky and delicious. It didn’t pick up many crumbs like I was worried about (although I did chill the layers prior to frosting). Easier to apply than others I have tried in past. It’s a very forgiving and luxurious icing. I didn’t follow the icing recipe for that and used this one instead. For the batter, I made the “no mixer vanilla cake” recipe that is also on this website. I’m not a very experienced baker, but wanted to make a 7 inch, 3-layer cake for my anniversary. It is now the only one ( 12 cakes now ) I use. It is by far the easiest, fluffiest, best tasting frosting I’ve ever made. Bring to room temperature, then beat until smooth before using.
Step 4ĭo Ahead: Buttercream can be made 3 days ahead.
Scrape in vanilla seeds (discard pod) or add chocolate or espresso, depending on desired flavor. Beat until buttercream looks glossy and smooth. Scrape down the sides of the bowl and add vanilla extract and salt. If mixture starts to look chunky or liquidy, just keep beating it will come back together. With the motor running, add butter a piece at a time, incorporating fully before adding the next piece, 8–10 minutes. Increase speed to medium-high and beat until the bowl is cool to the touch, about 2 minutes. Turn off mixer, add powdered sugar, and mix on low speed until incorporated. Step 2įit bowl onto stand mixer fitted with whisk attachment and beat on medium-high speed until meringue is stiff, glossy, and dense, about 5 minutes. Heat, whisking constantly, until sugar is dissolved and an instant-read thermometer registers 115°, about 5 minutes. Combine granulated sugar and egg whites in the bowl of a stand mixer and set over a medium saucepan filled with 1" of gently simmering water (do not let bowl touch water).
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