Use this rich buttercream to create delectable and elegant ruffles that will be a beautiful accent to any wedding cake.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

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  • Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff peaks form.

  • Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and white chocolate. If not using immediately, refrigerate in an airtight container up to 3 days or freeze up to 1 month. Bring to room temperature before using; beat on low speed until smooth, about 3 minutes.

Reviews (1)

10 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 0
Rating: Unrated
10/11/2012
Just now looking at this reccipe. I am needing it for a wedding cake ( RED VELVET ) this weekend. Will keep you posted on the results