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Fluffy White Buttercream Frosting

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Fluffy White Buttercream Frosting Recipe Fluffy White Buttercream Frosting Recipe

This rich, creamy frosting is lovely swirled atop a cake or cupcakes.

At a glance

Prep
Total
Yield
enough frosting to fill and frost an 8″ layer cake or 24 cupcakes

Ingredients

  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt (if you use unsalted butter)
  • 1/2 cup boiling water
  • 1/4 cup meringue powder
  • 1 tablespoon vanilla extract
  • 4 cups sifted confectioners’ sugar or glazing sugar
  • 2 cups soft butter, vegetable shortening, or a combination of both*
  • *We love the flavor of butter, but if your cake will be sitting in a hot place, using some (or all) vegetable shortening will help keep the frosting from melting.

  • 5 1/4 ounces granulated sugar
  • 1/4 teaspoon salt (if you use unsalted butter)
  • 4 ounces boiling water
  • 1 ounce meringue powder
  • 1/2 ounce vanilla extract
  • 1 pound (16 ounces) sifted confectioners’ sugar or glazing sugar
  • 16 ounces soft butter, 13 ounces vegetable shortening, or a combination of both*
  • *We love the flavor of butter, but if your cake will be sitting in a hot place, using some (or all) vegetable shortening will help keep the frosting from melting.

  • 149g granulated sugar
  • 1/4 teaspoon salt (if you use unsalted butter)
  • 113g boiling water
  • 28g meringue powder
  • 14g vanilla extract
  • 454g sifted confectioners’ sugar or glazing sugar
  • 454g soft butter, 369g vegetable shortening, or a combination of both*
  • *We love the flavor of butter, but if your cake will be sitting in a hot place, using some (or all) vegetable shortening will help keep the frosting from melting.

Instructions

  1. Dissolve the sugar (and salt, if you’re using it) in the boiling water, and cool to room temperature.
  2. Use a mixer on low speed to beat in the meringue powder, until the powder is dissolved and the mixture is foamy.
  3. Increase the speed and beat until soft peaks form.
  4. Beat in the vanilla, then the confectioners’ or glazing sugar.
  5. Add the soft butter or shortening a few tablespoons at a time, beating well after each addition. Frost cake immediately; or store buttercream at room temperature, covered, for a few hours before using.
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