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Basic Buttercream

June 4, 2009

June 004

  • 4 egg whites at room temp
  • 1 cup  granulated sugar
  • 3/4 cup unsalted butter, at room temp, cut into cubes
  • 3/4 cup vegetable shortening (or use all butter) cut into cubes
  • 2 tsp vanilla
  • Food colouring (if desired) or fruit puree

(I used a cake mix from a box)

place the bowl of your mixer over a pot of simmering water (like a bouble boiler)  Add the egg whites and sugar, begin beating them by hand with a wire whisk until they are warm to the touch and all the sugar is dissolved.  Should take about 3 minutes!

Using a stand mixer with the whisk attachment begin beating egg an dsugar mixture on medium speed until cool (5- 10 minutes)

Switch to the paddle attachment and on medium speed begin adding butter and shortening a little bit at a time making sure each addition is fully encorporated.  Once all butter and shortening is mixed in crank it up to medium high speed and beat it for 8-10 minutes, or until it is light and silky. 

Add Vanilla, food colouring or fruit puree.

Fill piping bag (i used a wilton #199 tip)  and pipe onto cake or cupcakes.

June 002

One Comment leave one →
  1. June 6, 2009 7:53 pm

    Katie! That frosting looks simply delish! Will definately have to try it the next time I make cupcakes!

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