Easy Buttercream Frosting
Delicious, rich and easy buttercream frosting recipe that anyone can make. This is not a crusting buttercream. It is meringue based so it has a slight shine and chills nicely in the fridge. Takes 10 minutes to make and is fool-proof! Light, fluffy and not too sweet.
Servings: 6 cups
Calories: 849kcal
Ingredients
- 6 oz pasteurized egg whites room temperature
- 24 oz powdered sugar sifted if not from a bag
- 24 oz unsalted butter room temperature. You can use salted butter but it will affect the taste and you need to leave out additional salt
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 1 TINY drop purple food coloring (optional) for whiter frosting
Instructions
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 1 minute to dissolve the powdered sugar
- Add in your salt and vanilla extract
- Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
- If your buttercream looks curdled, remove about ⅓ cup of buttercream and melt it in the microwave for 10-15 seconds until JUST barely melted. Pour it back into the whipping buttercream to bring it all together.
- (Optional) Add your drop of purple food coloring. Whip on high with the whisk attachment for 8-10 minutes until it's very white, light and shiny. Taste the buttercream, if it tastes like sweet ice cream then it's ready!
- Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.
Video
Notes
• Use pasteurized egg whites. Carton egg whites work best for this easy buttercream recipe because they are already pasteurized and safe to use without cooking.
• Butter temperature matters. The butter should be soft enough to press with your finger but not melted. If the butter is too cold, the buttercream may look curdled while mixing.
• If the buttercream looks curdled, keep mixing. This is normal while the butter emulsifies with the egg whites and powdered sugar. After a few minutes of mixing it will become smooth and fluffy.
• Too soft? Chill it. If your easy buttercream feels too soft for piping, refrigerate it for 10–15 minutes and mix again before using.
• Too stiff? Add a small splash of cream. If the frosting becomes too thick, mix in a teaspoon of cream or milk until the texture softens.
• Great for piping and fondant cakes. This easy buttercream is stable enough for decorating cakes, piping rosettes, and covering cakes before applying fondant.
• Storage: Buttercream can be stored in the refrigerator for up to one week. Bring it back to room temperature and re-whip before using.
• Freezing: This buttercream freezes well for up to three months. Thaw in the refrigerator overnight and whip again before using.
Nutrition
Serving: 2oz | Calories: 849kcal | Carbohydrates: 75g | Protein: 2g | Fat: 61g | Saturated Fat: 38g | Cholesterol: 162mg | Sodium: 240mg | Potassium: 18mg | Sugar: 74g | Vitamin A: 2055IU | Calcium: 18mg | Iron: 0.4mg
