Vanilla or Chocolate Buttercream
Our Test Kitchen cooks raved about this smooth, light buttercream. Simply add 6 ounces melted bittersweet chocolate to this recipe for Chocolate Buttercream.
- 1/4 cup pasteurized liquid egg whites (or 2 egg whites from pasteurized eggs)*
- Dash salt
- 2/3 cup sugar
- 3 tablespoons water
- 1-1/2 cups butter, softened
- 1-1/2 teaspoons vanilla
Allow whites to stand at room temperature 30 minutes in medium bowl. Add dash of salt. Beat with clean beaters of electric mixer until frothy; set aside. In small saucepan combine sugar and water. Bring to boil, stirring to dissolve sugar. Gradually drizzle sugar syrup into egg whites while beating with mixer on medium to high speed. Continue beating until very frothy. Gradually beat in butter, one tablespoon at a time, until creamy and smooth. (Mixture may appear curdled during beating, but will become creamy when all of butter is added.) Beat in vanilla until combined. Store in refrigerator up to 3 days or freeze up to 1 month. Let stand at room temperature until softened. Makes 2 2/3 cups frosting.
Prepare as above, beating in 6 ounces bittersweet chocolate, melted and slightly cooled, with vanilla until combined.
*When preparing foods with raw eggs, such as buttercream, we believe pasteurized "shell eggs" are the safest choice to avoid potentially harmful bacteria. Pasteurized eggs in the shell are available at select supermarkets nationwide; go to SafeEggs.com/consumers/store-locator for retailers.
Recipe from Sarah Levy