-
1
NOTE: This recipe is for a bakery batch of this buttercream-it'll make enough for 10+ cakes, so adjust the serving size for your needs and TK will convert for you!
-
2
1. Fill a sauce pot with water.
-
3
2. Pour 8 cups of sugar (NOT the entire 10 cups) directly into the center of the water. Do not allow sugar to touch the sides of the pot.
-
4
3. DO NOT STIR.
-
5
4. Pour egg whites into a mixing bowl; make sure it's very clean and not at all greasy.
-
6
5. Set egg whites to whip on medium-low speed and leave them.
-
7
6. While waiting, measure out the last 2 cups sugar.
-
8
7. The sugar and water cooking should become a syrupy texture and become golden yellow. Technically, it should come somewhere between soft and hard ball stage.
-
9
8. Turn speed on egg whites to medium-high and add the remaining 2 cups of sugar.
-
10
9. Egg whites should become nice and fluffy. If syrup has not yet reached the right stage, turn speed on whites to low until the syrup is ready.
-
11
10. Drizzle sugar syrup into egg whites in a slow, steady stream.
-
12
11. Allow mixture to mix until bowl temperature is neutral.
-
13
12. Add softened butter in small chunks.
-
14
13. Add vanilla extract (or other extract of your choosing!)
-
15
14. Mixture may look slightly curdled; whip on high for a bit and it should whip up smoother and be ready!
-
16
*For chocolate buttercream, whip up some quick ganache (equal portions chocolate chips and hot heavy cream, allowed to sit for a bit so the chocolate can melt, then whisked together until smooth). The amount to add to the buttercream just depends on how chocolate-y you're wanting it!
