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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