Buttercream as heard on Linda’s Food News and Views
November 3, 2010
From Tina Cocolina, Queen of the Cupcakes
By Pablo Cartaya and Martin Howard
Enough for 24 medium cupcakes
4 egg whites
2/3 cups sugar
1 cup butter, room temperature
1 teaspoon vanilla extract
Whisk together egg whites and sugar in a bowl.
Place bowl in a double boiler on low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees.
Remove from double boiler and whip with mixer on high speed until stiff peaks form. Put mixer on a lower speed and add butter in small pieces. Add vanilla and mix until smooth. For banana buttercream, add 1/2 teaspoon banana extract and a few drops of yellow food coloring.