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2 1/4 cups sugar (450g)
10 oz. egg whites (from approx. 9 eggs)(283g)
1/2 tsp. salt
6 sticks unsalted butter, cut into pieces and softened slightly (907g)
1 tbsp. pure vanilla extract
In the bowl of a stand mixer, whisk together the sugar, egg whites and salt. Place the bowl over a pan of simmering water and whisk constantly until the mixture is no longer grainy and is extremely hot to the touch. About 3 minutes. Be careful not to cook the egg whites.
Put the bowl on the mixer, fitted with the whisk attachment. Beat on high until the mixture forms a stiff meringue and the bottom of the bowl is cool to the touch, approximately 10 minutes. (Make sure the meringue is completely cool before adding the butter)
Switch to the paddle attachment. Set the mixer to low and add the butter, a few pieces at a time. (mixture may look curdled during this process but will become smoother once all the butter is added ). Add the vanilla. Switch the mixer to medium and beat until fluffy.
(Note: If the weather is warm, sometimes the buttercream may not become as fluffy as normal and may look slightly melted. Place the mixing bowl in the fridge for 20-30 minutes or until the mixture is chilled and then place back on the mixer and continue to beat.)
Yield: About 9 cups
Chocolate Buttercream: Stir in 2 oz. of melted and cooled bittersweet chocolate per cup of buttercream
Chocolate Hazelnut Buttercream: Stir in 1/4 cup of chocolate hazelnut spread per cup of buttercream.
Raspberry Buttercream: Stir in 2 tbsp. of raspberry jam per cup of buttercream.
Peanut Butter Buttercream: Stir in 1/4 cup of melted and cooled creamy peanut butter per cup of buttercream.
Coffee buttercream: Dissolve 1 tbsp. of instant coffee granules into 1 tsp. hot water. Let cool, and stir into 1 cup of buttercream.
Malted Vanilla Buttercream: Dissolve 3 tbsp. of malted milk powder into 1 tbsp. of hot milk. Let cool, and stir into 1 cup of buttercream.