One of my basic recipes for Buttercream. This recipe holds well even in summer months. It gives me enough room and shape to use whichever tip I want to use.
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This frosting is made with addition of Oreo cookies but you can skip the cookies and use it on cupcakes and cakes. Holds the shape well.
- 1 1/2 Oz Egg whites
- 6 Oz Sugar
- a pinch Salt
- 6 Oz Butter
- 1/2 tsp. Vanilla Extract
- 2 Tbsp. Oreo cookies (Cream removed and crushed)
Mix Egg Whites, Sugar and Salt in the Stand mixer bowl.
Cut the Butter into very small pieces and set aside
Run the Stand Mixer at medium speed until Egg whites, Sugar and Salt is well incorporated.
Then run the mixer and medium high speed for 3 minutes and then high speed for another 2 to 3 minutes
Stop the mixer and add Vanilla extract
Start running the mixer at medium high speed again
Slowly start adding Butter one little piece at a time.
Keep running until all the Butter is added.
Stop the mixer and scrape the sides of the bowl to get all the frosting incorporated.
Run the Mixer at high speed for about 3 minutes
Change the speed to low and add the crushed Oreo cookies and incorporate well at this time. You can skip the cookies and make a white Frosting.
Make sure to use pasteurized Egg whites from the carton or just egg whites from pasteurized eggs.
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