PERFECTLY PIPABLE BUTTERCREAM

PERFECTLY PIPABLE SWISS MERINGUE BUTTERCREAM

BY KALA BOULARD

Ingredients

6 large egg whites, room temperature 1¼ cups granulated sugar 2¾ sticks salted butter 1 teaspoon vanilla extract

Instructions

1. Add the egg whites and sugar to the bowl of a stand mixer set over a double boiler. Stir constantly until the egg whites reach 140144°F. Remove from the heat and let it sit for 10 minutes.

2. Using the whisk attachment, whip the egg white and sugar mixture on high speed until medium-stiff peaks form. Turn the mixer down to the lowest speed and slowly add the softened butter in chunks.

3. Add the vanilla and whip on high speed for 8 minutes. 4. Place the bowl back over your double boiler to soften the butter a bit more, about 30 to 60 seconds until small puddles form at the bottom of the bowl. This is called tempering. 5. Transition to the paddle attachment and beat for 5 more minutes on low speed until it’s shiny and completely smooth. ACD

Tip: DOUBLE THIS RECIPE IF YOU WANT MORE BUTTERCREAM FOR CAKE DECORATING.

Kala Boulard is a cake designer and recipe developer who adapted her love for art into cake creations. She has always considered herself an artist before a baker. Painting local murals and holiday windows allowed her an artistic outlet before discovering cakes. Kala creates all her cake art with different variations of buttercream and uses a palette knife to paint with buttercream as if it were oil or acrylic paints. She built a thriving home-baking business, which specializes in wedding and bridal cakes. She also runs a dessert blog, where she shares delicious seasonal dessert recipes and photography. Kala resides in Idaho with her husband and their daughter. Some of her favorite things include drawing digital art, photographing her sweet treats, and being a mom.

almondsandapricots.com instagram.com/almonds_and_apricots

Tip: WIPE DOWN THE MIXING BOWL, WHISK ATTACHMENTS, AND ALL OTHER EQUIPMENT WITH WHITE VINEGAR TO ENSURE THERE IS NO FAT RESIDUE ON ANYTHING BEFORE STARTING.