Basic Buttercream


4½ cups sugar
2½ cups egg whites
3 pounds butter


Place a medium sized sauce pan over medium heat, add 2 cups water and bring to a simmer. In large heatproof bowl add sugar and whites, blend. Place bowl over water and continually stir with whisk until temperature is 145°F to 155°F. Take off heat. If using, kitchen aid mixer use whisk attachment and whisk on medium to high until consistency resembles meringue. While meringue is whisking, cut butter into medium cubes. Change to paddle attachment, beat meringue on low adding butter gradually until all is incorporated. Beat buttercream to emulsify. Add flavoring to taste.

Choose a butter cream flavor:
Peanut butter
1 pound semisweet chocolate
1 bottle Vanilla extract

© Recipe Property of Shawona Jones