1 c egg whites (from about 6 large eggs)1 1/2 c sugarpinch of salt1 lb 4 oz unsalted butter, at room temperature2 t vanilla extract (or seeds of 1/2 vanilla bean)squeeze of lemon juice
1)Combine the egg whites, sugar and pinch of salt in a large metal bowl (I usually do this right in my stand mixer bowl). Put the bowl over a pot of simmering water (double boiler-style), and whisk until the sugar is completely dissolved. The mixture will feel hot to the touch.
2)Transfer the hot mixture to your stand mixer and whip on high speed until it turns white and about doubles in size. This will take about six minutes. Beat in the vanilla and the lemon juice.
3)Add the butter, a few tablespoons at a time, on medium speed, mixing after each addition. Raise the speed and beat until smooth; this may take up to ten minutes. The mixture may appear curdled along the way; this is normal. Just keep beating and the mixture will become smooth again.
-Buttercream will keep, covered air-tight and refrigerated, for up to two weeks. Bring to room temperature, then beat on low speed before using.
7 comments:
wow these cupcakes look so nice. Wish I could just grab one. I m drooling :)
Ooh, I've made this recipe before and it is very good! These cupcakes are so pretty!
Hello,
We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"
Best regards,
Vincent
petitchef.com
Oh, those are pretty darn cute! I like how you edged them in bright ly colored sprinkles.
~ingrid
Those are gorgeous! How did you get the sprinkles around the edges SO perfectly?
I'm interested in making these. But I know some cake flours are self rising and some are not. Which one does this recipe call for?
Thanks
hi--this recipe calls for cake flour that is NOT self rising..enjoy!
Post a Comment