"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Basic Buttercream Recipe

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This recipe for Basic Buttercream, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Morken
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 egg whites
1/4 t. cream of tartar
1 1/4 c. sugar
1/4 c. water
2 lbs butter
4 c. powdered sugar

Directions:
Directions:
In a mixer, beat egg whites and cream of tartar. When the egg whites are stiff, add 1/2 c. of the sugar.
In a small saucepan, heat the remaining 3/4 c. sugar with 1/4 c. water until it reaches 248 degrees (use a kitchen thermometer).
Remove and immediately pour over egg whites while beating them on medium speed.
Beat mixture on high for 15 minutes. Add 2 lbs of softened butter, a little at a time, until well combined. Add powdered sugar and beat for about 2 minutes to combine.

Great on Basic Vanilla Cake or Basic Chocolate Cake.

Personal Notes:
Personal Notes:
Yes, 2 lbs of butter is a lot. Yes, beating the egg whites and sugar for 15 minutes is a long time. But this buttercream is amazing...a perfect topper for cakes or cupcakes. And another custom recipe from Clemence de Lutz-Gossett, owner of Gourmandise Desserts in L.A.

 

 

 

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