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Butter cream frosting
  • Rosettes cake using SMBC
  • SMBC recipe (1x : for piping rosettes only for 7" cake)
  • 100g Egg Whites (3 eggs Grade A)
  • 135g Caster Sugar
  • 225g Unsalted Butter - cut to mid size chunks and softened to room temp
  • Cream of Tartar (a pinch)
  • Method
  • 1) Whisk together egg whites and sugar over hot water bath. Make sure all the sugar has melted.
  • 2) Transfer to mixer bowl with whisk attachment. Add a pinch of cream of Tartar. Start whisking until stiff peaks.
  • 3) Start adding chunks of butter.
  • 4) Whisk until smooth consistency.
  • Note : keep SMBC at room temp. Can last for 1 week.
  • Tip
  • 1) Re-whip using paddle attachment before frosting.
  • 2) Whip at low speed (setting #1) on the Kitchen Aid mixer to rid off air pockets.
  • 3) For white SMBC, add a tiny drop of purple gel coloring. The BC will turn white ! I kid you not !

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