Buttercream

Buttercream

By
From
How to Cook Cakes
Makes
22cm two-layered sponge
Photographer
Peter Cassidy

This light, soft buttercream combines a meringue with a mix of unsalted and salted butters.

Ingredients

Quantity Ingredient
3 egg whites
175g icing sugar
120g unsalted butter, at room temperature
120g salted butter, at room temperature

Method

  1. Put the egg whites and icing sugar in a large heatproof bowl and set over a saucepan of just simmered water (off the heat), making sure the base of the bowl is not touching the water.
  2. Whisk until the meringue is thick and holding its shape, using a hand-held electric whisk. Remove the bowl from the pan of water and continue to whisk until the bowl is a little cooler.
  3. Using a wooden spoon or hand-held electric whisk, beat the butters in a separate bowl. Gradually add the meringue, beating well after each addition, starting with 1 tbsp, then increasing the amount as you add more until it is all incorporated.

Flavourings

  • Lemon, orange or lime To the finished buttercream, add the finely grated zest and juice of 1 lemon or orange, or 2 limes, to taste (the juice must not be cold).

    Coffee Stir 3–4 tsp warm very strong coffee or espresso, to taste, into the finished buttercream. (Alternatively, 40–50ml Camp Coffee can be used.)

    Chocolate Melt 75–85g good quality dark chocolate and stir thoroughly into the finished buttercream, in a few additions.
Tags:
cakes
baking
Leiths
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