About this recipe:A light and delicious twist on regular buttercream icing. This recipe is perfect for icing almost any cake. This recipe makes a generous amount. You will not run out when icing and decorating two 23cm round cakes.
6 egg whites
400g caster sugar
675g unsalted butter, at room temperature
1 tablespoon vanilla extract
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Method Prep:15min › Ready in:15min
Place the egg whites and sugar into a metal bowl and set over a pan filled with about 5cm of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 60 degrees C. They will feel very hot to the touch.
Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.
Now my staple recipe for buttercream. Be careful that the exact recipe makes *a lot* of buttercream.
I reduced the recipe to a 1/3 of the quantities to ice 20 - 30 biscuits and there was plenty left over.
Very stable buttercream, excellent for piping.
Have made it with a handheld single whisk mixer and an upright stand mixer: obviously the stand mixer works better with a whiter glossier outcome.
More challenging than the run of the mill stuff but worth it.
Seriously long shelf life also (been keeping refrigerated and rewhipping to room temperature cupfuls as needed). - 22 Oct 2010
Just made this using 1/3 of ingredients and it has covered a 12" cake. Tip: Put sugar in bowl first befor eggs as I made the mistake of putting the egg whites over the water whilst weighing the sugar and they started to cook. 2nd attempt sugar in first and no problem - 07 May 2012