Buttercream

Successfully made buttercream is an emulsion of fat and water molecules, much like mayonnaise. For best results, make sure the meringue or any other base used for the buttercream is at the same temperature as the butter, which should be at room temperature and very soft. If the butter is too cold it will lump and separate to such a degree that the buttercream may never beat smooth. If the meringue is too warm, the butter will melt and never emulsify. To cool meringue efficiently, I like to switch to the paddle after the meringue is fully risen in volume and continue beating on lowest speed. Touch the bowl as a test—keep mixing until the bowl no longer feels warm. After the butter is added, the buttercream goes through three stages. At first it becomes very fluffy and soft but, beware, since the buttercream is not emulsified—you can’t use it yet because it will never become firm. During the next stage the buttercream separates completely and looks like soft scrambled eggs. Don’t throw it away! Just keep beating on medium speed and in no time the buttercream will become quite firm, signifying that it is fully emulsified. It seems contradictory: Soft and fluffy first, then firmer after more mixing. Let the buttercream beat for a minute or two to make it smoother, then add any flavoring at this point, beating again until it is very smooth before using it. Add liquids a little at a time or the buttercream will separate.