This type of buttercream is very smooth because the sugar is melted before it’s incorporated with the fat. This also prevents the sugar recrystallising like it can in regular buttercream, ensuring your buttercream stays perfectly grain-free.
This recipe will crumb coat and cover a 4 layer 6″ (15cm) cake, or decorate 28 cupcakes.
Ingredients
- 8 egg whites (approximately 330g)
- These can be separated, but I prefer to use the egg whites you can buy in the carton in the fridge section of the supermarket because I don’t know what I’d do with so many egg yolks!
- 330g caster sugar
- 250g margarine/dairy-free spread
- 250g vegetable shortening
- 2-3 tsp of flavouring
Process
- Put the vegetable shortening and margarine in the bowls of a stand mixer with paddle attachment and beat for 5-8 minutes, until fully combined, soft, and pale. Put to one side
- Put the egg whites and caster sugar in a heatproof bowl over simmering water and whisk until the sugar is completely dissolved and the mixture is warm to the touch, then remove from the heat. Don’t allow it to cook or you’ll end up with a sweet scrambled egg.
- In a stand mixer with the whisk attachment, or an electric hand whisk, whisk on high speed until stiff and glossy peaks form
- This will take 10-15 minutes
- Add the margarine/vegetable shortening mixture to the egg white/sugar mixture in batches, whisking until incorporated after each addition
- Add the flavouring and whisk until fluffy
Enjoy!
Tips
If your buttercream doesn’t taste of the flavouring enough, add more 1 tsp at a time and beat for 2 minutes each time until desired flavour is reached.
If the buttercream looks wet, almost like it is sweating, just pop it in the fridge for a couple of hours then beat on full speed with the paddle attachment for a few minutes. The end result should be smooth, glossy looking buttercream.
Ellebee's Bakes & Cakes 