Comments on: Choosing the Right Buttercream for Your Wedding Cup Cakes http://www.weddingcake101.com/wedding-cake-recipes/choosing-buttercream-wedding-cup-cakes Your source for wedding cake recipes, supplies, and tips Sat, 24 Jul 2010 01:04:24 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Delilah http://www.weddingcake101.com/wedding-cake-recipes/choosing-buttercream-wedding-cup-cakes/comment-page-1#comment-35 Delilah Fri, 12 Jun 2009 23:01:55 +0000 http://www.weddingcake101.com/?p=182#comment-35 The best buttercream, of course, is the Italian meringue buttercream. It's the most stable, the egg whites are cooked thoroughly (no fear of sickness), and it's really not that hard if you're organized. Most people are afraid of boiling the sugar/water solution to soft ball stage and then drizzling it into the whipped egg whites. The trick is adding 2 tbs of light Kayro to the solution when bubbles begin to form and watch for the color to turn to translucent gold and the bubbles to get small, uniform and tight (they look really crowded). At this point, I dip my frozen finger (glass of ice water) into the boiling sugar solution and then dunk it into the ice water to test for soft ball stage; however, you can use a wooden chopstick instead of your finger and get the same results. The "ball" should stay soft but not fall apart when you roll it between your forefinger and your thumb. At this point, you can start drizzling the sugar solution SLOWLY into your whipped egg whites. You have to run your mixer until the bottom of the bowl is cool (10-15 minutes-- no, you can't rush it by putting a bowl of ice under the mixer bowl; only then can you add the soft butter in chunks (the final stage). Let me know if you have any questions. Love your site! The best buttercream, of course, is the Italian meringue buttercream. It’s the most stable, the egg whites are cooked thoroughly (no fear of sickness), and it’s really not that hard if you’re organized. Most people are afraid of boiling the sugar/water solution to soft ball stage and then drizzling it into the whipped egg whites. The trick is adding 2 tbs of light Kayro to the solution when bubbles begin to form and watch for the color to turn to translucent gold and the bubbles to get small, uniform and tight (they look really crowded). At this point, I dip my frozen finger (glass of ice water) into the boiling sugar solution and then dunk it into the ice water to test for soft ball stage; however, you can use a wooden chopstick instead of your finger and get the same results. The “ball” should stay soft but not fall apart when you roll it between your forefinger and your thumb. At this point, you can start drizzling the sugar solution SLOWLY into your whipped egg whites. You have to run your mixer until the bottom of the bowl is cool (10-15 minutes– no, you can’t rush it by putting a bowl of ice under the mixer bowl; only then can you add the soft butter in chunks (the final stage).

Let me know if you have any questions.

Love your site!

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