Ingredients and Weight:
- 1 1/2 cups (180g) granulated sugar
- 1/2 cup (60ml) water
- 3 large egg whites, at room temperature
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup (115g) unsalted butter, softened
Preparation Time:
10 minutes
Cooking Time:
5 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a small saucepan, combine the sugar and water. Bring to a gentle boil over medium heat, stirring constantly to prevent scorching.
- Meanwhile, in a clean bowl, whisk the egg whites until stiff peaks form.
- Remove the sugar syrup from the heat and pour it in a thin stream into the egg whites, whisking constantly.
- Continue whisking until the meringue is completely cool and glossy, about 5-7 minutes.
- Add the vanilla extract.
- Beat in the softened butter, 1 tablespoon at a time, until fully incorporated.
Nutritional Information:
Per serving (1/4 cup):
- Calories: 250
- Fat: 15g
- Carbohydrates: 30g
- Protein: 3g
Dish Characteristics:
- Creamy and airy texture
- Delicate vanilla flavor
- Snowy white color
User Comments:
- "This buttercream is so light and fluffy, it's like a cloud on a spoon!"
- "The vanilla flavor is perfect, not too overpowering."
- "I love the white color, it's so elegant."
- "Easy to make and absolutely delicious."
- "Perfect for topping cupcakes, cakes, or cookies."
Special Precautions and Tips:
- Make sure the egg whites are at room temperature before beating. Cold egg whites will not whip up as well.
- Do not overbeat the meringue, as it will become grainy.
- If the buttercream is too thick, add a little milk to thin it out.
- If the buttercream is too thin, refrigerate it for a few minutes to thicken it.
