I found a similar product at Cake Craft Shop. The gold star sprinkles that I used to decorate these cupcakes were given to me by a friend in Hong Kong. Allow them to come to room temperature before serving. After you’ve iced your cupcakes you can store them in the refrigerator. Before using the icing, let it come to room temperature and then re-whip it on the mixer to bring it back to life. Store the icing in the refrigerator until you’re ready to use it.
I’ve never done this, but do whatever makes you the most comfortable. I’ve seen in other recipes that the eggs are brought up to 160 degrees. Then, if you have some leftover, you can just eat it with a spoon 🙂 Watch this video to see how it’s made: A note about the temperature of the meringue: If you are concerned about egg safety, you can use pasteurized egg whites from a carton. Depending on how much icing you like on your cupcakes, you’ll be able to ice 18-24 cupcakes with this recipe. I like to add fresh orange zest sometimes, like I did here. If you’re feeling adventurous, you can change up the flavorings. Vanilla Bean Buttercream Recipe 4 large egg whites (save those yolks for bread pudding!)ģ sticks (1-1/2 cups) unsalted butter, softened Best compliment ever! The recipe isn’t too complicated and it only uses a few ingredients, so give it a try. However, I’ve been told by one 6-1/2 year old (and we all know that 6-1/2 year olds are the most honest people on the planet when it comes to their opinions on food) that it tastes like ice cream.
If you’re not familiar with Swiss meringue buttercream, you should know that it is not too sweet, but it is very buttery, so it might not be suitable for everyone’s taste. I sometimes get cravings for that powdered sugar/shortening icing that’s on the cupcakes in the Starbucks cafe at Barnes and Noble, but this is not like that. This buttercream is made using a Swiss meringue and it’s super smooth and creamy. Her YouTube channel has lots of baking tutorials and recipes, including a chocolate cupcake recipe that goes perfectly with this vanilla bean buttercream. This tutorial is a collaboration with Lainey of Simply Bakings. I’ve posted this buttercream recipe on my blog before, but this time I made a video to go along with it. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. With mixer on low speed, add 6 cups sugar, milk, and vanilla mix until light and fluffy. While my first love is cookies, I also enjoy decorating a cupcake with a simple 1M swirl every once in a while. cup milk 1 teaspoon pure vanilla extract Directions In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.
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