I am here for one thing only!
I will not devolve into pomp and circumstance, I will not ramble until the cows come home, I will not chat more than I’ve already chatted - I swear. I’m here to bring you a quick (previously promised) recipes for buttercreams.
For any and all troubleshooting - please feel free to both read the previous post about buttercream but also to message me (thru text, instagram, carrier pigeon) and I’ll try and help you out.
Paid subscribers - keep reading below for a luscious, chocolate-y pudding-y buttercream that will impress even your most hesitant of chocolate friends (cough, me, cough).
italian meringue buttercream
1 1/4 cup granulated sugar (250g)
1/4 cup water
4 egg whites (about 120g)
1 vanilla bean, split and scraped or 1 teaspoon vanilla extract
1 cup (2 sticks or 226g) unsalted butter, cubed and at room temperature
Pinch of kosher salt
Combine the sugar, vanilla seeds (if using vanilla extract, add later) and the water in a medium-sized saucepan. If you get any sugar crystals up the side of the pot, wipe off with a damp pastry brush or paper towel. Over low heat, allow the sugar to dissolve (stirring gently and occasionally). Stop stirring, increase heat to medium and bring to a boil.
While the sugar is coming to a boil, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment (make sure the bowl is CLEAN) and turn on to low speed, until foamy. Increase speed to medium and beat until gently soft peaks. If you reach this point too fast, lower the speed again until your sugar is ready. You cannot do this in advance, since you’ll lose all the air you whipped into it. You’re a multitasker now!
Once the sugar syrup reaches 235F, remove from the heat and slowly drizzle into the mixing whites (low speed!). Aim for the spot in between the whisk and the side of the bowl. Once the syrup has been added, increase the speed to medium and whip until the meringue is glossy and stiff and the bowl is cool too the touch - too warm and you’ll melt the butter you’re about to add. This can take a little bit.
Add butter one cube at a time. Beat well after each addition. If it separates at this point - do not panic! Keep mixing and it will come together soon. Once the butter has been added and the buttercream is smooth and light, beat in the salt and vanilla extract (if using). Use immediately.
chocolate pudding buttercream
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