Easy No-Fail Buttercream

Name: Easy No-Fail Buttercream
Yield: About 1/2 cup
Cuisine: American
Ingredients: 70 g unsalted butter; 1 egg white; 1 1/2 tablespoons honey

たうんびー @cook_40022424

This is a method for making buttercream that doesn't separate. It's easy using a microwave.

The origin of this recipe: I wanted to make buttercream easily, so I came up with this method.

This is a method for making buttercream that doesn't separate. It's easy using a microwave.

The origin of this recipe: I wanted to make buttercream easily, so I came up with this method.

たうんびー @cook_40022424

This is a method for making buttercream that doesn't separate. It's easy using a microwave.

The origin of this recipe: I wanted to make buttercream easily, so I came up with this method.

This is a method for making buttercream that doesn't separate. It's easy using a microwave.

The origin of this recipe: I wanted to make buttercream easily, so I came up with this method.

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Ingredients

About 1/2 cup

70 gunsalted butter
1egg white
1 1/2 tablespoonshoney

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Steps

1

Place the butter in a large bowl and microwave for 20-30 seconds. The butter should be soft, so mix it well with a whisk until it becomes white and smooth.
2

Whip the egg white until you have a firm meringue (stiff peaks).
3

Put the honey in a microwave-safe container and microwave for a few seconds. When it starts bubbling, it's ready.
4

Slowly drizzle the honey into the meringue while continuing to mix. Once all the honey is added, whip a little more until it becomes glossy and firm.
5

Gradually add the meringue to the butter in several batches, mixing well each time. And you're done! Note: This is the key point. Add a small amount and mix well. Repeat this process.
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