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Keiko Ishida

Buttercream

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Preparation info
    • Difficulty

      Easy

Appears in
Okashi: Sweet treats made with love
Okashi

By Keiko Ishida

Published 2010

  • About

Ingredients

  • Unsalted butter 400 g, at room temperature
  • Egg whites 140 g
  • Icing (co

Method

  1. Beat butter until pale and creamy. Butter must be at room temperature but not melted. If butter is melted, the buttercream will become too soft and will not be able to keep its shape.

  2. Using a clean bowl, beat egg whites until foamy. Add half the su

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