The perfect recipe for all of your cake decorating needs. Simple, sturdy and not overly sweet - the all-purpose buttercream!
Prep Time: 10 Minutes
Whisk Time: 20 Minutes
Total Time: 30-35 minutes
Yield Quantity: Enough to fill and ice an 8 inch Cake.
Special Equipment: hand whisk or stand mixer.
4 egg whites (use large eggs and free-range if possible)
300g caster sugar
400g chopped unsalted butter, soft
1 tsp vanilla extract
Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You don’t want scrambled eggs!
Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.
Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter. Add vanilla and Mix.
Whisk on high speed till buttercream comes together forming a nice silky finish.
Make sure your butter is soft or it wont incorporate into your meringue well.
Don't let the water in your double boiler get to a rolling boil or you can curdle the eggs.