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“Making delicious buttercream from scratch really isn't that difficult. It can be used in macaroons, on top of cakes and cupcakes, or on it's own with a spoon. ;) Note: Many variations are possible with this recipe. Add cooled, melted chocolate, fruit preserves, purees, nut pastes, coffee extracts etc. to taste.”
READY IN:
1hr
YIELD:
1 bowl full of buttercream
UNITS:
US

Ingredients Nutrition

Directions

  1. Place egg whites and sugar in a heat proof bowl and place over a pot of simmering water.
  2. Heat whites while whisking continuously until they are hot and sugar has completely dissolved (or 60*C).
  3. Remove whites from the heat and - using an electric mixer with a whisk attachment - whip on medium high speed until whites are completely cooled and have formed medium stiff peaks.
  4. Add butter in chunks, creaming well between each addition.
  5. When butter is fully used, and the curdled look changes to a smooth satin look, add the marscapone and vanilla, whip until well combined.

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