For the Love of Sugar stops by for a cake decorating lesson, shares classic butter cream frosting recipe

Vanilla Buttercream Frosting 7 oz Pasteurized Egg Whites 2 # 6oz Powdered Sugar 3 # (1.36kg) Softened Butter 1/4 tsp Salt 1/4 C Vanilla Extract Measure egg whites in your mixing bowl. Measure powdered sugar in bowl. Using the paddle attachment, beat on medium/high for 5 minutes. You are essentially creating a soft peak, glossy royal icing at this point. If it does not "peak", do not worry, our main concern is to dissolve the powdered sugar. You can incorporate more air into it down the line. Scrape bowl. Make sure your butter is SOFT. Room temperature often isn't soft enough, so put the butter in the microwave for 10 more seconds to make sure it's soft to the touch. This will allow air to beat into the mixture easier. Set mixer to medium, gradually add butter. Scrape bowl. Don't forget to add your vanilla! Now, beat for 5-10 minutes on medium/high until light and fluffy. To help remove air bubbles that may have formed, reduce to low and let it mix for approximately 2 minutes.

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