Tips for Making the Best Hybrid Buttercream Frosting Otherwise, the egg whites and powdered sugar won’t be able to whip up properly to give the frosting the right consistency. I do not recommend doubling this recipe unless you have a commercial sized stand mixer. This recipe makes about 4 cups of frosting, which is enough to frost a 6-inch or 7-inch layer cake or 3 dozen cupcakes. I have separate post that share all my tips and tricks for making black buttercream and red buttercream frosting. While some colors are easy to make, others can be more challenging. I used different Americolor shades to color the frosting for my mom’s birthday cake this year (picture below) and I loved how vibrant it looked! It works so well and makes coloring buttercream a breeze! My favorite gel food coloring is Americolor. I avoid liquid food coloring because it can throw off the consistency of the buttercream if you add too much. It allows you to get vibrant colors without adding a ton of liquid into the frosting. I recommend using gel food coloring if you want to color this buttercream Coloring This Hybrid Buttercream Frosting To make chocolate buttercream, add 1/2 cup of unsweetened baking cocoa into the frosting after adding in the vanilla and salt.įor strawberry buttercream, add 1/2 cup of freeze-dried strawberry powder into the frosting after adding in the vanilla and salt. This frosting can easily be turned into different flavors! I’ve used this base recipe to make everything from chocolate buttercream to matcha buttercream. Then it’s all ready to go! Flavor Variations The final step is to stir for a few additional minutes by hand with a rubber spatula to get it silky smooth. Step 3: Add in the FlavoringĪdd in 1 Tbsp of vanilla extract and 1/2 tsp of salt and mix on a low speed until combined. If the frosting breaks during this stage, don’t worry! Just keep mixing and it should come back together in 5-10 minutes. Once the butter is incorporated, mix on a medium speed for an additional 5 minutes until the frosting looks fluffy and smooth. Wait until each stick of butter has been fully mixed in before adding the next stick. Mix in 3 sticks of room temperature butter on a low speed, one at a time. This will help make your buttercream super smooth once it’s fully made. Swap the whisk attachment for a paddle attachment. Once all the powdered sugar has been incorporated, mix on high with a whisk attachment for 5-10 minutes, until the meringue has stiff peaks. Place the room temperature pasteurized egg whites and powdered sugar in the bowl of a stand mixer (or a large bowl if you plan to make it with a hand mixer). Step 1: Whip the Meringue into Stiff Peaks I’ve also included a video tutorial of the process below. To make sure this recipe turns out as amazing as possible, let’s walk through each step together! How to Make This Not Too Sweet Buttercream Frosting This recipe is adapted from my friend (and wedding cake genius) Minette Rushing’s faux Swiss meringue frosting recipe. It’s a total crowd pleaser and is perfectly sweet (hence its name!). It’s a dream to frost on cakes and cupcakes and I even use it to make wedding cakes. This “not too sweet buttercream frosting” recipe is the perfect hybrid between American buttercream and Swiss meringue buttercream! It has an amazingly fluffy texture and tastes so delicious.
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