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I'm Lorelie and today I'm going to show you how I make my buttercream
I have videos on YouTube about making buttercream but I figured I would just make it and just
let the camera roll, and also at the same time give you some tips.
So one of the things that's really important when you're making buttercream is to have
a good sturdy pot to make your sugar syrup in.
I used to have kind of a cheap pot and it used to burn easily and I was having some
issues with my buttercream because of it.
Once I got this wonderful pot, and it really wasn't that expensive, I think I got it
for like twenty dollars at Home Goods.
This has been really helpful.
A thermometer.
This one works great, I got it at the grocery store.
A good mixer, I've got my KitchenAid.
I've got two bowls, You don't really need two bowls for this recipe, but it's nice
to have a second bowl.
If your eggs are not up to temperature, which these are not, because I didn't take them
out early enough.
I use a bowl of warm water.
So this is a quick easy way to warm up your eggs.
And then with the butter, if it's not warmed up enough, You put it in the microwave for
ten second increments.
To get the butter at the right squishiness.
See how soft that is, but it's not too soft, it's just soft enough.
So here's my warm water, the recipe calls for 6 egg whites.
Let that sit for about 5 minutes.
By the way you can use this when you're baking too, so if you want to make sure, if
your eggs are not quite warm enough, put them in the hot water.
I'm just going to go ahead and hold the camera while I do this.
It might be a little shaky.
So you're going to put one cup of sugar into your pot, and one third cup of water.
Now you might want to use your measuring cup, your one third measuring cup.
I've gotten pretty good at just estimating.
Give that a little swirl.
And then place your candy thermometer in there.
I put it on about medium high just to get it going.
I've got it on medium right now.
So while that's cooking, I'm going to go ahead and crack the egg whites.
So when you crack the egg whites, this is really important, you want to use two bowls,
actually three bowls, the third bowl is your mixing bowl, which is right here.
And what I'm going to do is crack the egg over the first bowl, and I'm going to get
the white to go in this bowl and the yellow to go in this bowl.
The white is then going to be poured into the big bowl.
And the reason for this is because you don't want to get any of the yellow into the white.
If you get the slightest bit of yellow in the whites it will not beat up.
So you have to be very careful about that.
Make sure your hands are clean, make sure your bowls are really clean, and I'm going
to show you how I do it.
You can do it two ways, you can do it like this, use the shell.
There is a little bit of a risk to that because sometimes the sharp edges will cut into the
yolk.
The alternative to that is using your hand, now this is why you have to make sure that
your hands are super clean.
You can just put it on your hand and open your fingers slightly until the white goes
through.
And then the white goes into the big bowl.
Very important to be organized when you do this, cause when that syrup is ready it needs
to be used pretty quickly.
Now the syrup is going to cook oops see now that one broke, I think I can salvage it,
yes I can.
If an egg shell gets in, just take it out, it happens.
The syrup when it cooks, you've got to keep an eye on it.
When it gets to be about 220, which it is right now, that's when you want to start
whipping the whites.
So because I'm explaining things to you it's going a little slower here.
I'm going to turn down the heat a little bit, you can control it that way too.
So I turned down the heat on the syrup, and I'm just going to finish these up.
Last one.
Ok put the yolks aside, you can actually freeze them and use them for something else.
So my sugar syrup is a little above two twenty.
I'm gonna keep it low for a minute and go ahead and start whipping my whites.
You want to put your beater on there.
Start off a little slow and your going to add a quarter cup of sugar to that.
That sugar will help to stabilize the whites.
Syrup os almost at two thirty.
I'm going to raise the speed.
And just so you can see up close.
So I had a little blooper.
I have a new stove, and this particular burner here, the flames were too far out and they
actually melted the top of my thermometer off.
So I'm going to have to get a new one.
So right now it's at about two forty and when it gets to two fifty I'll add it to
the egg whites.
I'm going to raise this up a little bit.
I want to get these pretty stiff but not dry.
My sugar is a little bit above two fifty, so I'm going to go ahead and add it in.
And my egg whites are ready.
Now you know your egg whites are ready when they're stiff but not dry.
So you're going to put it on low, and add your sugar.
Try not to get it on the side of the pan if you can help it.
If it does end up on the side of the pan, just leave it there, don't try to scrape
it off.
Now at this point you're going to raise the speed.
And we're just going to let it go for about ten minutes.
Then I'm going to come back and put some ice around the base.
I like to have my butter ready and cut up into little pieces.
And I just use regular butter that is unsalted.
You could add a little bit of salt at the end to your recipe because that does kind
of bring out the flavor a little bit more.
So sometimes I put a sprinkle of salt in there.
Actually last week I made a batch and I mistakenly used one stick of salted butter, and it was
actually really good.
So it's not a bad idea to put a little bit of salted butter or a sprinkle of salt at
the end.
And what I do is let the egg whites and the sugar mix for about ten minutes, like I said,
sometimes longer.
If I'm in kind of a rush or I want to get things going a little quicker, I'll take
some ice packs and I'll put them on the outside of the bowl and just wipe them around,
or rub them around, and that cools down the egg whites a little quicker.
And then I'll put the butter in little by little.
So this is not difficult, but it does take a little bit of practice and the timing has
to be right.
But the cool thing is, with this recipe they say that you can only go to two hundred and
thirty eight degrees and then you should start pouring the sugar in, but sometimes the sugar
temp goes over that, either because you walked away or didn't pay enough attention or the
heat was too hot, and it climbed too quickly or your egg whites weren't ready.
The beauty of this recipe is that you are ok with the syrup being a little hotter than
is normally called for.
And I literally made a batch the other day, and I walked away for a little bit too long,
I came back and the sugar was at two seventy.
And I thought OK this might be too hot.
But it worked, it worked beautifully.
It was wonderful.
It just, I do't know, I don't know how that happens, but it does.
Ok so my butter is ready, That's four sticks of butter, one pound, or 16 ounces.
Here's the egg whites, they're looking great.
See how they're getting thicker?
So the meringue is done, As you can see it's quite thick.
And I don't even think I need to do the ice trick.
So the ice trick is, I'll just show it to you.
And I just do this, to cool the mixer down a little bit, the bowl, and that cools down
the egg whites.
The egg whites actually are good., so I'm going to go ahead, they're slightly warm.
I like iot to be just a little touch warm when I put the butter in.
So I'll leave the camera on the mixer so you can see how it changes.
Just put a little bit in and mix after each addition.
Don't worry, it will look like it's deflating, and actually it is deflating.
Sometimes the butter will look like it's curdling, Not to worry.
And at any point you feel that you want to cool down the butter a little bit.
You can use your ice packs.
You can even just use an ice cube, that works fine too.
Ok so it's just about there.
A little bit more.
Yup I think we're good.
What I do is I store the buttercream.
Sometimes I use it right away, like this could be used as a filling, because as you can see
there are some air bubbles in there and that is not good for decorating.
So what I do is, I can use it fresh as a filling or crumb coat and when I want to make it smoother
for frosting a cake or making buttercream flowers, I will put it in the microwave for
a couple of seconds, and that helps to smooth it out.
And I will show you how I do that.
So you put it in the microwave.
And you literally just leave it in there for a couple of seconds.
That melts it just enough, and if you just gently swirl it around, your buttercream is
instantly smoother.
And this is what I use when I make my buttercream flowers or when I ice my cakes.
So it just takes a little extra step to make it smooth, really smooth and creamy.
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