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