Tigga Mac Buttercream

Ingredients

• 180 g Pasteurized egg whites (Use carton pasteurized egg whites; they do not need to be heated.)
• 300 g Caster sugar (Fine caster sugar)
• 240 g Icing sugar mixture (Pure icing sugar may be used instead; sift it if lumpy.)
• 500 g Unsalted butter (Cut from a block if needed; soften in the microwave with the shortening.)
• 120 g Vegetable creaming shortening (The creator uses Solite soft creaming shortening. Replace with an additional 120 g butter if shortening is unavailable.)
• 1 tbsp Vanilla extract or vanilla essence (The creator says about a tablespoon; another essence or flavoring may be substituted.)

Steps

1. 1

   Place 180 g pasteurized egg whites in the bowl of a stand mixer. Because the egg whites are already pasteurized, they do not need to be heated using the traditional Swiss-meringue heating method.

2. 2

   Add 300 g fine caster sugar directly to the egg whites. Fit the mixer with the whisk attachment and whip until the mixture forms stiff peaks, usually about 15 minutes and sometimes up to 20 minutes.

3. 3

   Add 240 g icing sugar mixture to the stiff meringue. Start the mixer slowly so the sugar does not scatter, then whip for about 1–2 minutes, until fully combined. If using pure icing sugar instead of icing mixture, sift it first if it contains lumps.

4. 4

   Place the 500 g unsalted butter and 120 g vegetable shortening in a microwave-safe bowl. Microwave for about 1 minute, then stir thoroughly so the mixture is very soft and combined, but not described as fully melted.

5. 5

   Add the softened butter-and-shortening mixture all at once to the meringue mixture. The creator specifically says it does not need to be added in batches when using a stand mixer with a large bowl.

6. 6

   Whip the mixture until combined, then add about 1 tablespoon vanilla. A different flavoring or essence, such as caramel, strawberry, banana, or bubble gum, may be used instead.

7. 7

   Continue whipping with the whisk attachment for about 10–15 minutes, until the buttercream becomes noticeably paler, creamy, fluffy, and well combined.

8. 8

   Switch from the whisk attachment to the paddle attachment. Scrape down the sides and bottom of the bowl so the mixture is evenly incorporated.

9. 9

   Mix with the paddle on low speed, around speed 1, for about 10 minutes. This smooths the buttercream and pushes out air bubbles.

10. 10

    Use the finished buttercream when it is smooth, pale, creamy, and fluffy.

Notes

The creator describes the buttercream as a butter-shortening mix because it reduces the buttery flavor and makes the finished buttercream whiter. The transcript does not provide storage instructions, a cake-assembly method, or a precise yield; the serving estimate is approximate.

Nutrition per serving

• dessert
• frosting
• buttercream
• baking
• vegetarian
• egg-based
• stand-mixer