Vanilla Buttercream

Smooth, sweet, and delicious!


Cut the butter into 2-3 tablespoon pieces.  Bring to (1)room temperature or slightly cooler.

 

Put an inch or two of water in a large pot.  Bring to a boil, then reduce to a simmer.      

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In a large bowl add the egg whites, sugar, cream of tartar, and salt. 

Whisk well.  Place over the simmering water and whisk constantly. 

Heat to (1)160 degrees (about five minutes)  The mixture should be doubled in volume and frothy.  Remove from heat. 

Beat on high speed for five minutes until stiff peaks form. 

Reduce speed to medium and add the butter one piece at a time until each is incorporated.  Add the powdered sugar and vanilla and beat on high an additional minute.

Cover and store at (2)room temperature until ready to use.

 

 


Problems

Soft Peaks: If the egg whites aren't holding up properly after beating them for five minutes, the eggs may be too old, or the mixture may have overheated. Beat an additional minute of two, but if they don't hold up start over again before wasting the butter and into a frosting that won't turn out.


Peanut Butter Buttercream

2 c (1 lb) unsalted butter

4 extra large egg whites
1 c sugar
pinch of cream of tartar
¾ t salt

2 ½ c (20 oz) peanut butter
1 T vanilla

Cut the butter into 2-3 tablespoon pieces.  Bring to room temperature or slightly colder.

Put an inch or two of water in a large pot.  Bring to a boil, then reduce to a simmer.  In a large bowl add the egg whites, sugar, cream of tartar, and salt.  Whisk well.  Place over the simmering water and whisk constantly.  Heat to (1)160 degrees (about five minutes)  The mixture should be doubled in volume and frothy.  Remove from heat.  Beat on high speed for five minutes until stiff peaks form.  Reduce speed to medium and add the butter one piece at a time until each is incorporated.  Add the peanut butter and vanilla and beat on high an additional minute.

Cover and store at (2)room temperature until ready to use.     

Notes
1.160 degrees is the point where the eggs are pasteurized and safe to eat.
2.  It’s best to keep this at room temperature because of the high butter content.  Refrigerating it will make it hard.  If you do refrigerate it soften it carefully in the microwave 5-8 seconds at a time stirring between each interval to make sure it doesn’t melt.  Once it melts it’s ruined.


 

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