Filling, Coating and Masking Cakes
200g egg whites
400g granulated sugar
350g unsalted butter- room temperature.
Few drops of vanilla essence (or pureed vanilla seed)
- Flavour of your choice
Step by Step Instructions
Add sugar and egg whites to a mixing bowl. Place over a bain-marie, ensuring the bowl doesn’t touch the water. Have the water, once simmered, on a low flame.
Stir the sugar and egg white until the sugar has dissolved. This will take about 1-2mins.
Remove from the heat.
Whisk the egg whites and sugar to a meringue with firm peaks. Continue whisking until the bottom of the bowl is lukewarm, and not hot.
Gradually, 2-3 tsp at a time, add the softened butter. Each time you add the butter, whisk through and add more until you’ve added all the butter.
Stir through the vanilla, salt and any flavouring. Cover with glad wrap and store at room temperature. The buttercream is now ready to use.
As the buttercream cools it will harden.
If the buttercream is too firm to use, hold the bowl over simmering water for short bursts and stir until you have the desired consistency. Don’t overheat otherwise the buttercream will melt.
Store the buttercream if for overnight or longer in the fridge. Store in an airtight container in the fridge for up to 2 months.
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