Cake Batter and Frosting Calculator
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Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Servings: 6 cups
Calories: 1271kcal
Ingredients
Ingredients
- 4 oz Pasteurized liquid egg whites
- 3 teaspoon Crème bouquet optional flavoring
- ¼ teaspoon Fine salt
- 16 oz Powdered sugar
- 1 teaspoon Vanilla extract
- 1 dash Lemon extract
- 6 oz White chocolate Good quality
- 24 oz Butter room temperature
Instructions
Instructions
- Melt white chocolate. Make sure it’s completely smooth! Set aside while you mix the other ingredients.
- Start blending egg whites & powdered sugar slowly in stand mixing bowl with whisk attachment until powdered sugar is combined.
- Add crème bouquet, salt, vanilla, and dash lemon extract. Speed up to high until thick and glossy (about 4-5 minutes).
- Add butter, a large piece at a time, while continually whisking on medium speed. Whisk until fully blended. Mixture may look a bit curdled. No worries! The next step fixes that.
- Add melted white chocolate to mixture, careful not to touch sides of bowl. I like to make a well in the center of the bowl & pour the white chocolate into it. Start whisk on slow & quickly increase to medium-high. Do not let the white chocolate touch the sides of the bowl, sit for any length of time, or not get mixed in immediately or it will cool into lumps throughout the icing. Scrape it down several times until fully mixed in.
- Whisk on medium-high for a few minutes, until light & fluffy and white in color.
Notes
I love the Cremé bouquet, but if you don't want to use that no worries. Just use your vanilla. The dash of lemon extract really brings out the flavor & cuts the sweetness, but again, optional.
This is a great base for just about any flavor too. Start with this, then mix in strawberries, salted caramel, oreos, etc etc.
To make a chocolate version, just sub ¼ cup cocoa for ¼ cup of the powdered sugar, reduce egg whites to 75 g & change white chocolate to semi-sweet chocolate chips. It does tend to be softer though, no matter what. Tastes amazing though!
Nutrition
Calories: 1271kcal | Carbohydrates: 92g | Protein: 4g | Fat: 101g | Saturated Fat: 63g | Cholesterol: 249mg | Sodium: 964mg | Potassium: 138mg | Sugar: 90g | Vitamin A: 2840IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 0.1mg
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Walquiria neves Ferreira says
c'est parfait et rapide
Liz Marek says
Merci!
Maria says
I love this recipe so much - literally the best buttercream I've ever tasted. BUT if you're in the UK be careful about using Lemon Extract as it contains oil! So either omit it, or add after the butter as the egg whites won't whip with it. I used a tiny pinch of citric acid instead.
Liz Marek says
Great tip for UK bakers, thank you for sharing!
Melissa Woodard says
Can you make this buttercream ahead and store in the refrigerator before decorating?
Liz Marek says
Yes, you can store it in the fridge for up to a week. Let it come to room temperature and re-whip before decorating. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Leila Dunning says
Hello, I absolutely love your easy buttercream frosting recipe and use it all the time. However, I’ve been asked to make a wedding cake going to a venue where there is no refrigeration available, and I’m having nightmares about it melting. Is this recipe more stable or would you recommend sticking with the easy buttercream frosting but using half shortening instead?
Thanks!
Liz Marek says
It will not melt as long as its not in direct sunlight. Chill the cake before you deliver and set it up and it will be fine.
Julia Chung says
would you consider this more or less stable than American buttercream?
Liz Marek says
I would consider it more stable
Melissa P says
So smooth and silky, and not overly sweet. The lemon extract is the perfect addition, it adds a little “something” without making the frosting lemony. Another fantastic recipe, Liz!
Gina says
Hi Liz! Is this BC stable enough for a tiered cake?
Liz Marek says
Yes! It's more stable than American buttercream. Chill the cake before stacking and delivering. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
RoseCityBaker says
Liz, this buttercream is absolutely perfect! I’m LOVING the pasteurized egg white method and your flavorings for this White Chocolate version are spot-on.This is my new GO-TO frosting! Thank you!
Melissa B. says
I didn't have creme bouquet so I used extra vanilla bean paste. I usually use a mock swiss meringue but wanted to try adding white chocolate to it and decided to give this version a try. It was the best frosting I've ever had and several people said the same. I had some leftover and I've been dipping graham crackers and strawberries in it. It's fantastic and easy to follow!