Simple BUTTERCREAM FROSTING THAT'S NOT TOO SWEET, SUPER CREAMY AND EASY TO MAKE
Too simple buttercream icing formula! Actually a fake swiss meringue buttercream that requires no warming of the egg whites. Light, velvety, and not very sweet. It's my go-to formula for every one of my cakes and cupcakes. It pipes flawlessly and functions admirably under fondant.
Not very sweet, overly satiny, liquefy on your tongue goodness!! For the following 6 years I just made SMBC for my cakes which includes a ton of warming of egg whites, whipping, cooling and rehash. I WISH I had this formula in those days! It's so a lot simpler!
This simple buttercream icing formula makes a LOT (12 cups) which fundamentally fills the bowl of a standard KitchenAid blender. The purpose behind this is on the grounds that when your blending bowl is filled to the top, it's simpler to get all the air rises out. You can freeze extra buttercream or store it in the ice chest for seven days. Simply carry to room temp and blend in with the oar a couple of moments to make it smooth again before use.
Also Try Our Recipe : HEART-SHAPED CHURROS COATED WITH STRAWBERRY SUGAR
INGREDIENTS
- 16 oz unsalted butter room temperature. You can use salted butter but it will affect the taste and you need to leave out additional salt
- 16 oz powdered sugar sifted if not from a bag
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 oz pasteurized egg whites room temperature
- 1 TINY drop purple food coloring (optional) for whiter frosting
INSTRUCTIONS
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
- Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
- Add in your salt and vanilla extract
- Let whip on high for 8-10 minutes until it's very white, light and shiny.
- Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.
For more detail : bit.ly/2J8Eoi8
Read More Our Recipe : Jameson & Ginger
0 Komentar