You know, I’m fairly confident when it comes to my baking abilities. Having been taught by my grandmother at a very young age (aka “official tast tester”) I’ve always found comfort in the kitchen. That said, when it comes time to decorate said baked goods, you can often find me running for the hills. Which is why I am so happy that our expert Jocelyn, from Mayflour Cake + Confection, is here to teach us all how it’s really done in a few easy steps. Beautifully captured by White Loft Studio, I’m feeling more equipped than ever to tackle my next masterpiece. Click here for more!
The Perfect Vanilla Buttercream Recipe
1 1/2 cup granulated sugar
6 egg whites
4 sticks of butter at room temperature, cut into small pieces
1 tsp vanilla
1. Combine egg whites and sugar in the bowl of a stand mixer, and place the bowl over a small pan of simmering water.
2. Whisk continually until the sugar is fully dissolved and the mixture reaches 140 degrees F
3. Remove from heat, transfer the bowl back to the mixer, and with the whisk attachment, beat on medium high until stiff peaks form and mixture has cooled to room temperature (this should take about 10 minutes)
4. Reduce speed to low, and add butter one piece at a time. After all the butter is added, increase speed back to medium high and beat. As the butter incorporates, the mixture will begin to look curdled – don’t worry – keep beating! Eventually you will see a change, the mixture will stiffen again, and smooth out. This may take a few minutes, and it will start to look worse before it looks better, but be patient and it will become silky smooth.
5. Switch to the paddle attachment, add vanilla, and beat on low for a minute or two to incorporate vanilla and remove any excess air bubbles from the whip.
6. Use immediately or refrigerate. Allow at least an hour for mixture to return to room temperature before using.
– Start by frosting between the layers of your cake and adding a basic crumb coat to seal the layers together (don’t worry, it doesn’t have to be pretty- no one will know!) and chill for 20 minutes.
– Fill a pastry bag fitted with your tip – I never fill my bags more than 4 or 5 inches or they become to big to manage. Plus, you can always add more frosting as you go.
– You can make your rosette clockwise or counter clockwise, just remember not to pull the tip away before you have released pressure on the bag, or all of your rosettes will have a little spike of frosting. I like to even move my hand slightly closer as I finish the rosette, then release pressure, then move the tip away, this insures a clean finish.
– Start at the bottom of the cake and do a full circle of rosettes around.
– Continue up the cake doing full circles, slightly offsetting each row from the one below, so the rosettes nestle together completely covering the cake.
– Finish by doing rings of rosettes on the top of the cake, moving from the outside in, allowing the first ring to overlay the top row of the sides slightly. This will give a nice corner to your cake.
– Chill for another 20 minutes to allow the frosting to set before transfer it to a serving plate or cake stand.