Up next in Cake Baking, Frosting, & Icing (35 videos)
Your next cake will be tasty AND beautiful if you follow the baking, frosting, and icing tips and tricks in this Howcast video series.
You Will Need
- 5 large egg whites
- 1 2/3 c. sugar
- Vanilla bean
- 1/3 c. water
- 1 lb. butter, softened and diced
- Stand mixer with whisk attachment
- Candy thremometer
- Large whisk
- 1/2 tsp. vanilla extract (optional)
- 1 lb. shortening (optional)
Increase the mixer speed to high and slowly pour the hot sugar syrup down the side of the mixer bowl, beating until stiff meringue peaks form. Then let the meringue cool in the bowl for 30 minutes.
Pour the remaining sugar in a saucepan with the water and stir it over medium heat until the sugar dissolves.
Mix over heat
Place the mixer bowl on a stove burner at medium heat and beat it with a whisk for five to 10 seconds to warm it if the buttercream appears broken or curdled. Then return the bowl to the mixer and beat it at medium speed, repeating as many times as necessary until you have smooth buttercream icing to decorate your cakes, cupcakes, or turn into delicate icing roses.
Beat egg whites
Beat the egg white mixture with the whisk attachment at medium speed until soft peaks form.
Beat the meringue again at medium speed and add the butter, 2 to 3 tablespoons at a time. Allow the butter to be absorbed before adding more.
Increase the heat and attach your candy thermometer to the side of the saucepan, making sure the bulb is completely submerged. Boil the syrup until the thermometer reads between 238 and 240 degrees Fahrenheit, and then immediately remove the pan from the heat.
Combine egg whites, sugar, vanilla
Combine the egg whites and 1/3 cup sugar in the mixer bowl. Split the vanilla bean lengthwise, scraping the seeds into the mixture with a knife.