Easy and Delicious! Very Light Buttercream

Name: Easy and Delicious! Very Light Buttercream
Yield: Makes enough for 1 cake
Cuisine: American
Ingredients: 200 g butter (You can use salted butter for salted buttercream. Fermented butter makes it even more delicious!); Egg whites from 3 small or medium eggs; 80 g to 120g sugar (Adjust to taste as it's not very sweet)

くまめし @cook_40068109

A buttercream made with meringue whipped with sugar, no syrup needed. With a higher ratio of egg whites, it results in a fluffy and light finish! You can use salted butter if you prefer.
The origin of this recipe
I wanted to make buttercream as light as possible, so I tried making a buttercream with a higher ratio of egg whites.

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Ingredients

Makes enough for 1 cake

200 gbutter (You can use salted butter for salted buttercream. Fermented butter makes it even more delicious!)
Egg whites from 3 small or medium eggs
80 gto 120g sugar (Adjust to taste as it's not very sweet)

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Steps

1

Bring the butter to room temperature until it reaches a creamy softness. If it's cold, microwave it on low for a short time to soften.
2

In summer, just leave it at room temperature without microwaving. Open the butter wrapper and leave it out to avoid extra dishes!
3

Make the meringue. Place the egg whites in a bowl and warm them over a double boiler (water temperature should be 122-140°F). Once warm, whip at high speed.
4

Once the egg whites are warm, remove from the double boiler and continue whipping. If the egg whites stay warm, the butter will melt when combined.
5

When the mixture becomes white and frothy, add the remaining sugar in two parts and whip. (The sugar makes it sticky, so whip coarsely before adding sugar)
6

When stiff peaks form, whip at low speed for about 1 minute to refine the texture. When it becomes glossy, it's done.
7

The glossy meringue is ready. Next, add the creamy butter to the meringue in three parts, whipping at low speed each time.
8

After the first mix, it's still separated.
9

After the third addition, mix at low speed. It starts separated but will gradually come together into a butter-like consistency.
10

Once well combined, it's ready!
11

It's great for decorating due to its excellent shaping properties. The photo shows a cake decorated with cream flavored with matcha or strawberry powder.
12

Decorate on top of pudding for an adult-style pudding à la mode.
13

A Koinobori cake for Children's Day. The cream doesn't separate, making it perfect for colored creams.
14

I accidentally published Okacchi Lemon's feedback before entering a comment! It's a beautiful cake like a flower basket!
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Stained glass-style cake. In summer, the cream tends to soften, so I spread it flat and topped it with a glaze.
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Pipe clouds with a large round tip on blue cream, and decorate with chocolate balloons and Jackie. Simple decorations are easy!