This smooth, glossy buttercream is made with whipped egg whites for a much lighter texture than basic buttercream. Better yet, it has a super white finish, making it perfect for colouring without over-compensating for yellow butter! It looks stunning on the outside of cakes, but be wary of using it between layers as it has a much fluffier consistency.

Prep:
40 min

Ingredients

  1. 6 large egg whites
  2. 1 2/3 cups caster sugar (310g)
  3. ¾ tsp (3g) salt
  4. ¼ tsp cream of tartar
  5. 565g unsalted butter, softened
  6. Queen Mermaid Magic Flavour for Icing
  7. Queen Blue Food Colour Gel
  8. Queen Green Food Colour Gel

Method

  1. Step 1

    Fill a pot with at least 4cm of water. Use a thick ring of foil to prevent bowl from touching bottom. Bring to a boil, then adjust temperature to a gentle simmer.

  2. Step 2

    Combine egg whites, sugar, salt and cream of tartar in bowl of a stand mixer. Set over simmering water, stirring and scraping constantly with a spatula, until egg whites hold steady at 80°C – approx. 10-12 minutes

  3. Step 3

    Once ready, transfer to stand mixer fitted with a whisk attachment and whip at high speed for 10 minutes, until meringue is glossy, stiff, and cool - around 32°C.

  4. Step 4

    With mixer still running, add butter, 1 - 2 tablespoons at a time. Volume will initially decrease, but as cool butter is added, it will begin to thicken and cool. Buttercream should become thick, creamy, and soft around 22°C.

  5. Step 5

    Add Mermaid Magic and Food Colour Gel until desired shade is reached.

Troubleshooting: If warmer than 23°C, buttercream will be soft and loose; chill for 15 minutes and re-whip to help thicken and cool. If colder than 20°C, buttercream will be firm and dense, making it difficult to spread; to warm, briefly set over a pan of steaming water until edges melt slightly, then re-whip to help soften and warm.

 

This recipe is part of our Buttercream Masterclass tutorial. Click here for more recipes, tips and tricks!

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