I was on a cake photo shoot last week at work and the cupcakes on set looked so delicious that I was inspired to make my own at home.
1/2 pound Egg Whites
1-1/2 pounds Unsalted Butter, softened
1 pinch Salt
I find it helpful to keep my vanilla beans stored in a
bottle of vanilla extract or bourbon. That way you can cut the vanilla bean in
half width wise and squeeze the seeds out like a paste. Then you can cut the
bean length wise and scrape the inside to get every last bit of the
Place the egg whites and sugar in a kitchen aid mixing bowl. Whisk
the mixture over a pot of simmering water until it reaches about 140 degrees
Fahrenheit. Put the bowl on the mixer with the whip attachment and mix the egg
whites on medium speed for about 5 minutes. Switch the speed to high and let it
run until the bowl is cool to the touch.
Remove the whip attachment and
replace with the paddle. Put the mixer on medium speed and add the butter about
1/2 stick at a time. Add the salt and vanilla bean seeds. Switch back to the
whip attachment and mix on high until everything is Incorporated.
in the refrigerator until ready to use. Let the buttercream come to room
temperature and then re-whip it on the mixer to bring it back to
The cupcakes in the last post were iced with a Wilton 1M tip.
And I had some icing left over so I made a cake, too