Classic Vanilla Buttercream Cake
Votes: 3
Time: 55 min.
This buttercream is perfect for decorating cakes, pastries, and cupcakes. Various colors and flavors can be added to the basic buttercream.
This classic recipe uses syrup instead of powdered sugar, which gives the cream a smoother texture. To achieve the right consistency, constantly monitor the syrup's temperature. If you don't have a thermometer, try the soft-ball test. Using a teaspoon dipped in water, scoop up a small amount of syrup and drop it into a glass of cold water. The syrup should be solid and ready to roll into a soft ball.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. sugar
- 0.5 cups of water
- 4 egg whites
- 450 g butter, chopped
- 1 – 2 tsp vanilla extract
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Recipes with similar ingredients: cream, eggs, butter, vanilla extract
Cooking the dish according to the recipe:
- Place 2 cups of sugar in a small dry saucepan and pour 0.5 cups of water along the sides of the saucepan.
Draw a cross in the sugar with your finger to encourage the water to flow more quickly toward the center of the pan. Bring to a boil and cook until the sugar reaches the soft-ball stage or reaches 113°C on a syrup thermometer. - Meanwhile, using a mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. Sprinkle the prepared syrup onto the sides of the mixer bowl as you beat. Continue beating until the mixture is fluffy and cools.
- Next, begin adding the butter cubes little by little until the cream thickens. You may not use all of the prepared butter (this depends on how much water has evaporated from the syrup). Add vanilla extract to taste.
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
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