If you would like your buttercream to be paler in colour, simply mix it for longer. Italian meringue buttercream is the most stable of all the buttercream frosting recipes. Butter - Use softened, butter (but not melted) to whip into your cooled meringue so that it incorporates smoothly.

Ingredients of Rachel’s Buttercream

  1. Prepare 1 1/4 cup of butter.
  2. Prepare 2 lbs of powdered sugar.
  3. Prepare 1 of tea. Vanilla (couple of splashes).
  4. It's 1/8-1/4 of tea. Salt (a sprinkle).
  5. It's 1/2 cup of water, depending on humidity.

Rachel’s Buttercream instructions

  1. Leave butter out overnight to soften..
  2. Whip butter in stand mixer bowl for a little while (until creamy). Add vanilla and salt. Mix in well..
  3. Add sugar and water, alternating until all sugar is incorporated and icing is desired consistency. The icing should stand up on the cupcakes/cake..

BEST SWISS MERINGUE BUTTERCREAM - NO-FAIL RECIPE (SMBC) Silky smooth, rich and creamy with a velvet-like texture is what this Swiss meringue buttercream (SMBC) is all about. Keep it classy, be respectful to Rachel and your fellow redditors. Submissions and comments that are abusive, harassing, sexually explicit or inappropriate are removed and can result in a ban. Photogallery of Rachel Cook updates weekly. We update gallery with only quality interesting photos.

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