Ingredients

The following ingredients have 10 Servings
  • 1 lb Unsalted Butter ((4 sticks) room temperature)
  • 2 lbs Powdered sugar (/Icing sugar/confectioners sugar)
  • 1/3 cup Liquid Creamer (or heavy cream)
  • 2 tbsp Meringue Powder
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract  (or other flavorings)
  • ¼ tsp Almond extract ((optional) )
  • 7 oz Melted chocolate ((up to 10 oz) )

Instruction

  • Use the bowl of a stand mixer with the paddle attachment. Combine the meringue powder, liquid creamer (or heavy cream), and approximately two cups of powdered sugar. Pro tip - we make a meringue first this is what makes this buttercream different from other American buttercream recipes.
  • Mix on low speed for a minute - scraping the sides of the bowl as necessary. Add the vanilla extract, almond extract, and salt. Continue to mix for two to three minutes until you have a light and sticky consistency. Pro tip - It must look light and fluffy with a sticky appearance. This means the meringue powder has dissolved
  • Next, gradually start adding the remaining powdered sugar in batches. Continue to mix at medium speed. Scrape the side and bottom of the bowl. Pro tip - the mixture at the moment will be very dry and crumbly but continue to combine. You can add a tablespoon or more of cream but it is best to avoid at this point.
  • Once all the sugar had been added and you have no dry powdered sugar, gradually start adding the butter one tablespoon at a time. Pro tip - make sure that all the powdered sugar has been incorporated otherwise it will cause lumps in the butter.
  • Once all the butter is in - run the mixer on high for about 3 to 5 minutes more. Whip until you have a light and fluffy, creamy velvety texture very similar to whipped cream.Pro tip - do not skip on the whipping as this is what will give us that whipped cream-like consistency.