Mastering Buttercream Bases
The difference between a grainy, tooth-aching frosting and a stable, glossy icing comes down to the temperature of your butter and the method of suspension. Once you control the emulsion, you can adjust the sweetness and texture to suit any structure.
Temperature is your only constraint
If your butter is melted, the emulsion will break; if it is cold, it will remain lumpy. Aim for butter that gives slightly to the touch but still holds its shape.
- Stand mixer with whisk attachment
- Heavy-bottomed saucepan
- Digital thermometer
- Fine-mesh sieve
What goes in.
- 1 cupegg whites
- 2 cupsgranulated sugar
- 2 cupsunsalted butter, cubed and room temperature
- 1 tspvanilla bean paste
Fixing the break
If the mixture looks curdled after adding the butter, do not panic. Continue whipping on high; the friction will warm the fat enough to pull the liquid back into a smooth, cohesive mass.
The method.
Dissolve the sugar
Combine egg whites and sugar in the bowl of your mixer over a pot of simmering water. Whisk constantly until the mixture reaches 160°F and the grains of sugar have fully dissolved.
Create the meringue
Move the bowl to the stand mixer. Whisk on medium-high speed until the bowl feels cool to the touch and the meringue forms stiff, glossy peaks.
Incorporate the fat
Switch to the paddle attachment. Add butter one cube at a time with the mixer running on low. Wait for each piece to disappear before adding the next.
Finish the texture
Once all butter is incorporated, increase speed to medium for two minutes to smooth out the final air bubbles.
Other turns to take.
American Style
Whisk two parts powdered sugar to one part butter until pale and fluffy; add heavy cream to thin.
French Style
Substitute egg yolks for whites to create a rich, yellow buttercream that behaves like a custard.
When it doesn't go to plan.
Always use a clean, grease-free bowl when whipping egg whites.
If your buttercream is too soft, put the bowl in the refrigerator for 10 minutes then re-whip.
Flavoring extracts should be added at the very end to prevent them from interfering with the emulsion.
The ones that keep coming up.
Why is my buttercream yellow?
The color is determined by the butter and the base. Use European-style butter for a paler finish, or stick to egg-white-based meringues.
Can this be made ahead?
Yes. It keeps in the refrigerator for a week. When ready to use, bring to room temperature and re-whip until it returns to a spreadable consistency.
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