A smooth, pipeable buttercream for cakes and entremets. Heat whites and sugar to 70°C, whip to a cool meringue, then emulsify with butter. Yield: about 1.35 kg. Hold 3 days chilled or freeze 1 month; recondition before use.
Yield: 1 portions · Prep 35 min · Bake 8 min
Ingredients
240 g egg white
480 g caster sugar
680 g unsalted butter
10 ml vanilla bean paste
2 g fine sea salt
Method
Warm whites Whisk whites, sugar, and salt over a bain-marie to 70°C, ensuring all sugar dissolves.
Whip meringue Transfer to mixer and whip to a stiff, glossy meringue with the bowl no longer warm.
Check temperature Butter should be pliable around 18-20°C. Too cold breaks the emulsion; too warm makes soup.
Add butter Add butter gradually on medium speed. The mix may curdle before it comes together; keep mixing.
Emulsify Add vanilla and paddle briefly to remove large air bubbles. Finished buttercream should be satin-smooth.
Store and rework Chill or freeze covered. Bring to room temperature and re-whip before spreading or piping.
