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French Meringue Buttercream

This recipe is scaled for a standard 4.5 quart tabletop mixer

With this recipe, you will make the meringue part first,  the buttercream portion next, and then finally combine the meringue and buttercream together, for the finished French Meringue Buttercream. A motorized mixer will be used in this recipe so please be careful and follow all safety precautions recommended by the manufacturer.

 

Complete Ingredient List:

  • 8 oz Egg Whites – Pasteurized (at room temperature)
  • 30 oz Powdered Sugar (sifted)
  • 2 teaspoons Lemon Juice (fresh)
  • 10 oz Butter (unsalted, at room temperature)
  • 5 oz Shortening
  • 2 teaspoons Vanilla Extract(pure)

Meringue Part 1

Ingredients used:

  •  8 oz Egg Whites – Pasteurized (at room temperature)
  • 18 oz Powdered Sugar (sifted)
  • 2 teaspoons Lemon Juice (fresh)

 

Instructions:

  1. Combine ingredients into 4.5 quart mixing bowl with whip attachment.
  2. Mix on low until ingredients combine, scraping down bowl as needed(turn off mixer when scraping)
  3. Once combined, mix on high until soft peaks form (8-10 minutes). Scrape bowl as needed.(turn off mixer when scraping)
  4. Set the meringue off to the side and clean out the bowl to make the buttercream next

 

Buttercream Part 2

Ingredients used:

  • 6 oz Powdered Sugar (sifted)
  • 10 oz Butter (unsalted, at room temperature)
  • 5 oz Shortening

Instructions:

    1. Combine buttercream ingredients in 4.5 quart mixing bowl with paddle attachment.
    2. Mix on low until ingredients combine, scraping down bowl as needed.(turn off mixer when scraping)
    3. Once combined, mix on medium. Scrape bowl as needed.(turn off mixer when scraping)Beat until smooth & creamy. Remove bowl from mixer. Remove paddle

Combining the Meringue and Buttercream Part 3

Ingredients used:

  • Part 1
  • Part 2
  • 6 oz Powdered Sugar (sifted)
  • 2 teaspoons Vanilla Extract (pure)

 

Instructions:

    1. Take buttercream (part 2) that you just made, and add the meringue(part 1) that you previously made.  Fold ingredients together with spatula until combined. Return bowl to mixer with whip attachment.
    2. Mix on low for 30-45 seconds to ensure ingredients are fully combined.
    3. Slowly add the powdered sugar and vanilla to mixing bowl. Mix on low until combined.
    4. Mix on high until fully lofted and smooth. Scrape bowl as needed.(turn off mixer when scraping)
    Food Safety Warning: Please see www.foodsafety.gov for up to date food safety warnings regarding the consumption of pasteurized eggs.
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