Vanilla Buttercream

Updated at: Thu, 17 Aug 2023 05:13:12 GMT

Step 1

In a small saucepan over med heat, combine sugar and water. Clip a candy thermometer to the side of the pan. Cook until the mixture reaches 248, 5-10 min, keeping a constant eye on it.

Step 2

Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.

Step 3

As soon as the sugar syrup reaches 248, transfer it to a heatproof measurer (you'll need a spatula to get it all out). With the wisk running on med speed, pour a few tablespoons into the whites away from the whisk to avoid splashing. Wait a few seconds and then add a few more tablespoons at a time until all of the syrup is incorporated with the whites. Raise the speed to high and continue whisking until the mixture is at room temp, 70-75 degrees, 5-10 min.

Step 4

When the meringue is cool enough, reduce the speed to med and add the butter, 1 Tbsp at a time, waiting for each Tbsp to incorporate before adding another. If the mixture begins to deflate and look curdled, raise the speed to high and continue adding butter 1 Tbsp at a time. When all of the butter has been added, the frosting should be smooth and thick. Add the vanilla (and any other flavors/ drops of food coloring) and mix to combine. Use immediately or cover and refrigerate until needed. Allow buttercream to come fully to room temp before using or serving. DO NOT SERVE COLD

Step 5

For each cup of vanilla buttercream, stir in 3 Tbsp of lemon curd until well combined and smooth.

Step 6

For each cup of buttercream, stir in 3 Tbsp raspberry juice until well combined and smooth. To make raspberry juice, in a saucepan over med-low heat combine 2 cups fresh raspberries, 2 Tbsp water, and 1 Tbsp sugar. Cook, gently stirring the berries, until they break down and liquefy, about 10-15 min. Strain through a fine-mesh sieve into a clean bowl and cool to room temp before using. Juice may be stored in an airtight container in the refrigerator.

Step 7

I have made other flavors by adding flavor oils, ⅛ tsp at a time, and a couple drops of gel food coloring. Try peppermint, rose, lavender... (maybe add peppermint oil and partially mix a couple drops of red gel coloring to make a red and white swirl? Then top with crushed candy canes!)

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