This recipe is a little time consuming, but totally worth it imo. Itâs made with no shortening, for those that may not have it available to them. This is the first recipe Iâve ever made that didnât taste oily or gritty to me and I think Iâm gonna stick with it for a while!
Sorry if this has already been posted
Recipe from www.kingarthurflour.com/recipes/fluffy-white-buttercream-frosting-recipe
- 3/4 cup granulated sugar
- 1/2 cup boiling water
- 1/4 tsp salt (ONLY if using UNSALTED butter)
- 1/4 cup meringue powder
- 1 tablespoon vanilla extract**
- 4 cups sifted powdered/confectioners sugar
- 2 cups soft butter (cut into chunks)**
- ** my alterations
- Instead of 1 tablespoon vanilla, I used 1/2 tablespoon almond extract & 1/2 tblspn imitation strawberry extract
- Instead of 2 cups butter, I used 1 cup butter and 1 cup veg. shortening
- Boil your water and dissolve your granulated sugar (and salt if using) in it. Remove from heat and let it come to room temperature ( I stuck mine in the freezer for a speed up).
Using a mixer on low, blend together your sugar water and meringue powder until meringue dissolves. This can take a few minutes and I helped it along with a whisk on the other side of the bowl. Once meringue is dissolved, turn up your speed and whip until soft peaks form.
Add your extracts and sifted powdered sugar ( I added 1 cup at a time). Once your powdered sugar is well mixed, begin adding your butter or shortening in small chunks. Mix well after each addition. My buttercream didnât firm up until literally the last scoop of shortening I added so donât worry if it isnât forming.
The recipe does state itâs a crusting buttercream, but mine never did. It was, however, not necessary for smoothing as it was so easy to spread on my cakes and smooth out with my dough cutter.
Hope everyone who tries it has as much luck with it as I did!
I also forgot to add, you want your sugar water/meringue to get foamy before turning up the speed.
this is very simillar to Italian buttercream that I always make. It is very good. thanks for sharing
fondantgrl, someone also posted that it was similar to your that you make in the post I made about this. Since I enjoyed this one, I will definately have to try yours!!
Does it crust?
Thank you so much for this recipe. I wanted to try an Italian Meringue Buttercream, but frankly I could not take chances that it would not come together. Yours involved no real cooking, so I thought I could handle it. And it is beautiful, delicious and light.
Does this need to be refrigerated once I fill the cake with it?
wow i tried this last weekend. followed the recipe exactly, no alterations and it was fantastic!!! what a hit, better than any other buttercream recipe i have tried in the past. a keeper recipe in my book!! thanks!!!
hi! need help... :) i live in very hot n humid weather n we dont have shortning n meringue powder available here. i have always been searching for a buttercream frosting recipie which will not melt but cant find one without these two ingredients... :( cud u plz suggest an alternative to these two ingredients.... thanks in advance...
How well did it worked for decorating? Does it need refrigeration? Thanks for sharing. I can't wait to try it!!
I want to know if it needs refrigeration too! Thanks!!
I'm new in the baking field but am trying to learn all I can. I have a hard time stomaching the idea of using shortening in any of my frostings.... does this firm up some JUST using butter and no shortening? Also, is this stiff enough to make buttercream roses? Any response would be great! Thank you :o)
Anybody out there have any input about if this needs refrigeration or not?
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