This recipe is translated from Cookpad Japan. See original: Japan簡単なのに絶品!とても軽いバタークリーム

Easy and Delicious! Very Light Buttercream

くまめし
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
  1. 200 gbutter (You can use salted butter for salted buttercream. Fermented butter makes it even more delicious!)
  2. Egg whites from 3 small or medium eggs
  3. 80 gto 120g sugar (Adjust to taste as it's not very sweet)

Cooking Instructions

  1. 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. 2

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

  3. 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. 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. 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. 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. 7

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

  8. 8

    After the first mix, it's still separated.

  9. 9

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

  10. 10

    Once well combined, it's ready!

  11. 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. 12

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

  13. 13

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

  14. 14

    I accidentally published Okacchi Lemon's feedback before entering a comment! It's a beautiful cake like a flower basket!

  15. 15

    Stained glass-style cake. In summer, the cream tends to soften, so I spread it flat and topped it with a glaze.

  16. 16

    Pipe clouds with a large round tip on blue cream, and decorate with chocolate balloons and Jackie. Simple decorations are easy!

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くまめし
くまめし @cook_40068109
on
料理歴は中1から毎日作り続けて二十数年。友人をたくさん集めて作るおもてなし料理に、安くたくさん作れる家庭料理に、子供達が喜ぶ楽しい料理に・・・、と、日々楽しく作って食べています(´∀` )
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