Carmela Sultana’s Ultimate Buttercream Recipe
“Diary of a Decorator” contributor Carmela Sultana’s recipe for her “ultimate” buttercream. Read the full story of Carmela’s search for the perfect buttercream in Vol. 4, Issue 7 (July 2013).
- 4 cups powdered sugar
- 3.7 ounces pasteurized egg whites
- 1 tablespoon vanilla extract, clear
- 3 sticks unsalted butter
- 1 stick salted butter
Step 1. Combine powdered sugar, egg whites and vanilla extract in a mixer with a flat beater at slow speed.
Step 2. Increase speed to medium-high for 10 minutes.
Step 3. Decrease speed and add butter.
Step 4. Increase speed again to medium-high and beat for an additional 10 minutes. The buttercream will be light and fluffy.
*Freezes well. Thaw and re-beat for about 5 minutes before using.