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Too Nice To Slice, #014 -- The Best Buttercream Recipe Ever!
June 30, 2010
Hi,

Too Nice To Slice Newsletter, Issue #014 -- The Best Buttercream Ever.

June 30th, 2010

Hello to all my wonderful readers. I hope you're having a fabulous Summer in the northern reaches of the globe and a beautiful mild winter in the southern half.

I will be busy packing and purging and moving to the other side of the world (literally) for the next three months, so the newsletters will be short and sweet.

But it will most definitely be worth your while. I promise!

Best regards,

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The Best Buttercream....Ever!

I'm very excited.

I have been searching for years, to find a cake frosting that's not too sweet and is still easy to work with and easy to make.

American style buttercream is my weapon of choice when decorating, but it usually involves a lot of powdered sugar which leaves the final product tooth-achingly sweet.

Swiss Meringue Buttercream is a cooked meringue base with butter and flavoring added. I have tried this style of buttercream before and always found it too buttery, but by sheer happy accident I made a batch last week and only added half the amount of butter called for. Perfection!

Here's the recipe that changed everything.

What you'll need:

9 large egg whites 1 3/4 cups sugar (350 grams) 2 sticks butter (226 grams) at room temperature, cut into 1/2" slices 2 teaspoons of pure lemon extract or other flavor of your choice

Here's how you do it:

1. Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved. You can test this by rubbing some between your fingers. If it's completely smooth, it's done.

2. Pour into the bowl of a stand mixer and whip on high speed until the bowl reaches room temperature, a few minutes.

3. On medium-low speed, add the butter, waiting until each piece is completely incorporated before adding the next.

4. After all the butter has been added, turn the mixer back to high speed and whip until the buttercream is thick and creamy, about five minutes. If the buttercream seems soupy after all of the butter is added and does not become thick and creamy after whipping, refrigerate for about 10 minutes and whip again until it does. Trust me. it's scary but it will work.

5. Add the extract, whip for 30 seconds and you're done.

Try this today. You'll be so happy that you did!


Check our "What's New" page for more new articles and inspiration! The "What's New" page points you to all the newest cake projects, tips and techniques the moment they're added so you don't miss a thing!

There's new ideas bubbling up around here all the time.


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Tons of other great designs available in the store.

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