Easiest Meringue Butter Cream + Cake Decoration ( Lilo & Stitch)

Love What UEAT
Aug 11
2 min read

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Swiss meringue buttercream is smooth in texture, silky, and a less sweet frosting made by whipping a meringue (egg whites & sugar) with softened butter. it is a very popular choice for frosting cakes, cupcakes, and other desserts.

Note that this recipe is perfect for a 3 layer cake. (9 inch cake layers)

Make any cake recipe you want. We suggest wrapping the cake layers once baked individually in plastic wrap and placing them in the freezer until ready to frost. Frosting frozen cake is much easier than frosting a warm or room temperature cake. It will avoid the cake from breaking or crumbling while you smooth out the butter cream during decorating.

Ingredients

200 ml Pasteurized egg whites

7.5 Cups Icing Sugar (2 lb bag)

3 cups of unsalted softened butter (681 grams)

a pinch of salt

2 tbsp vanilla extract (26 grams)

Food gel (violet to counter the yellow in the butter) to turn frosting white.

Why Violet? because Violet is opposite yellow in the colour wheel.

Directions

1) Add Pasteurized egg whites and a pinch of salt to a stand mixer and begin to mix on medium speed to high speed for a few mins.

2) reduce speed and add the icing sugar. Once all mixed in, increase speed and let mix until thickened. About 5 mins.

3) Change attachment from the whisk to the paddle. Add softened butter a little at a time on medium speed, and add the vanilla extract. Once all added, increase speed and let mix for about 10-15 mins.

4) If you are needing the butter cream to be stark white, you can either use clear vanilla extract OR add a tiny bit of purple food colouring gel. (not the liquid). Purple is opposite yellow on the colour wheel so it will cancel out the yellow.

ATTN: When we say a tiny bit we mean it, dip the tip of a toothpick and add to the mixture. Best you add a little at a time as you can turn it purple instead of cutting the yellow.

Note that this is such a wonderful buttercream recipe as it never fully hardens, it's still slightly soft to touch even once cake is decorated and fully chilled in the fridge. This making it easy to decorate with pearl beads etc.

Afterwards, have fun decorating as you wish! we did a Stitch theme for Ava's 6th birthday and she loved it!.

Also, the more you smooth out the buttercream the more you will loose the bubbles and the texture will smooth out. We used a bench scraper.