Reviews (2)
Add Rating & Review
21 Ratings
5 star values:
5
4 star values:
6
3 star values:
6
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: Unrated
11/28/2011
HI, I want to try this recipe for my daughter's birthday, is this safe for childrens to it and pregnant woman?, I mean, for the egg?.. I'm always concerned about that..
Thanks,
mmg
Martha Stewart Member
Rating: Unrated
11/03/2008
If you're looking for a fluffy, light tasting buttercream, this is it. I absolutely LOVED this recipe. It has the consistency of whipped cream. I loved that it's not greasy. I used this for a baby shower cake and it was sooo yummy. I beated the sugar and eggs until it reached 160 degrees (about 15 mins). A little work but worth it!
Back to Vanilla Buttercream for Flower Cupcakes
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Gallery
Vanilla Buttercream for Flower Cupcakes
Credit:
Tosca Radigonda
Recipe Summary
Yield: Makes 5 cups
Ingredients
Ingredient Checklist
1 1/4 cups sugar
5 large egg whites
2 cups (4 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
Food-coloring gel paste
Cook's Notes
If not using immediately, store frosting, well covered, in the refrigerator up to 1 week, or freeze up to 1 month. Before using, bring to room temperature; beat well.
Gallery
Vanilla Buttercream for Flower Cupcakes
Credit:
Tosca Radigonda
Recipe Summary
Yield: Makes 5 cups
Gallery
Vanilla Buttercream for Flower Cupcakes
Credit:
Tosca Radigonda
Vanilla Buttercream for Flower Cupcakes
Credit:
Tosca Radigonda
Vanilla Buttercream for Flower Cupcakes
Recipe Summary
Yield: Makes 5 cups
Recipe Summary
Yield: Makes 5 cups
Yield: Makes 5 cups
Makes 5 cups
Ingredients
Ingredients
- 1 1/4 cups sugar
- 5 large egg whites
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Food-coloring gel paste
Directions
In the heatproof bowl of an electric mixer, combine sugar and egg whites. Place bowl over pan of simmering water; whisk until whites are hot and sugar is dissolved, 2 to 3 minutes.
Remove from heat, and transfer to mixer fitted with the whisk attachment. Beat on high speed until cooled and fluffy, 10 to 15 minutes. Reduce speed to medium. Add butter 1 tablespoon at a time. Beat until incorporated. Stir in vanilla.
To tint, divide buttercream into small bowls, one for each color of flower petals (setting aside some untinted buttercream, if desired); color about 1/2 cup green for the leaves. Add a small amount of food coloring; stir well. Add a bit more color at a time until desired shade is reached.
Cook's Notes
If not using immediately, store frosting, well covered, in the refrigerator up to 1 week, or freeze up to 1 month. Before using, bring to room temperature; beat well.
Cook’s Notes
If not using immediately, store frosting, well covered, in the refrigerator up to 1 week, or freeze up to 1 month. Before using, bring to room temperature; beat well.
Reviews (2)
Add Rating & Review
21 Ratings
5 star values:
5
4 star values:
6
3 star values:
6
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: Unrated
11/28/2011
HI, I want to try this recipe for my daughter's birthday, is this safe for childrens to it and pregnant woman?, I mean, for the egg?.. I'm always concerned about that..
Thanks,
mmg
Martha Stewart Member
Rating: Unrated
11/03/2008
If you're looking for a fluffy, light tasting buttercream, this is it. I absolutely LOVED this recipe. It has the consistency of whipped cream. I loved that it's not greasy. I used this for a baby shower cake and it was sooo yummy. I beated the sugar and eggs until it reached 160 degrees (about 15 mins). A little work but worth it!
Reviews (2)
Add Rating & Review
21 Ratings
5 star values:
5
4 star values:
6
3 star values:
6
2 star values:
3
1 star values:
1
Add Rating & Review
21 Ratings
5 star values:
5
4 star values:
6
3 star values:
6
2 star values:
3
1 star values:
1
21 Ratings
5 star values:
5
4 star values:
6
3 star values:
6
2 star values:
3
1 star values:
1
21 Ratings
5 star values:
5
4 star values:
6
3 star values:
6
2 star values:
3
1 star values:
1
- 5 star values:
- 5
- 4 star values:
- 6
- 3 star values:
- 6
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
11/28/2011
HI, I want to try this recipe for my daughter's birthday, is this safe for childrens to it and pregnant woman?, I mean, for the egg?.. I'm always concerned about that..
Thanks,
mmg
Martha Stewart Member
Rating: Unrated
11/03/2008
If you're looking for a fluffy, light tasting buttercream, this is it. I absolutely LOVED this recipe. It has the consistency of whipped cream. I loved that it's not greasy. I used this for a baby shower cake and it was sooo yummy. I beated the sugar and eggs until it reached 160 degrees (about 15 mins). A little work but worth it!
Martha Stewart Member
Rating: Unrated
11/28/2011
HI, I want to try this recipe for my daughter's birthday, is this safe for childrens to it and pregnant woman?, I mean, for the egg?.. I'm always concerned about that..
Thanks,
mmg
Rating: Unrated
Rating: Unrated
11/03/2008
If you're looking for a fluffy, light tasting buttercream, this is it. I absolutely LOVED this recipe. It has the consistency of whipped cream. I loved that it's not greasy. I used this for a baby shower cake and it was sooo yummy. I beated the sugar and eggs until it reached 160 degrees (about 15 mins). A little work but worth it!
All Reviews for Vanilla Buttercream for Flower Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vanilla Buttercream for Flower Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
