Fluffy Buttercream
I was looking for a fluffy but not very sweet version of buttercream.I made this combination of shortening,egg whites and butter and the end result is a very light icing perfect to cover cakes and to crumb coat.
Fluffy Buttercream
Ingredients
- 3/4 cups egg whites(pasteurized or about 5 big eggs)
- 2 cups shortening (I use the 1 cup pkgs and cut them in pieces to make it easier)
- 1/2 cup butter (1 stick softened a little and cut into pieces)
- 4 to 5 cups of confectioners sugar
- 2 tbsp flavor of your choice (vanilla,almond,orange etc)
- 2 tbsp milk or heavy cream
Instructions
- *Always make sure that your bowl and utensils are clean,dry and free of fat or liquids before whipping the egg whites for best results.
- Whip the whites slowly at first until they get foamy.Add the extract,increase the speed of the mixer and start adding 1 cup of sugar slowly.Keep whipping until the meringue is shiny and stiff.
- With the mixer in medium start adding the shortening and the butter a bit at a time.At the beggining the mix will look weird but that is normal.Change the mixer to high and mix until your buttercream looks homogeneous and fluffy (abt 5 to 15 min)
- Start adding the rest of the sugar by 1/2 cups,add the 2 tbsp
- of milk or heavy cream and keep whipping until the sugar is well incorporated (abt 5 more min).
- The buttercream must be transfered to an airtight container and can last at room temperature for a few days or be refrigerated 1-2 weeks.
I made this buttercream and it is really great and fluffy!!! It has a great taste to it. I have not iced my cake yet so I am not sure how it will smooth. It did start looking weird but as I let the mixer go it looked a lot better. I used the whisk attachment and it worked great. I will use the recipe again. My only concern is not cooking the eggs.
I iced my cake and it was great. It does not crust but will hold up when making drop flowers. I am not sure if it will hold when making roses.