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Blooming Buttercream (Handmixer Method)

Handmixer Method

The Blooming Buttercream recipe handmixer version.

Click here to view the training video for Blooming Buttercream™.

Equipment

  • Hand mixer
  • Large bowl

Ingredients

  • 425g salted or unsalted butter that has a temperature of 68F to 72F (20C to 22.2C)
  • 102g very cold, pasteurized, egg whites
  • 10g flavoring extract
  • 430g powdered sugar

Directions

  1. 1. Measure out all ingredients. Make sure to place egg whites back into the refrigerator to keep them cold.
  2. 2. Place powdered sugar into an extra large bowl.
  3. 3. Add cold egg whites to powdered sugar.
  4. 4. Add vanilla to powdered sugar.
  5. 5. Beat on high until powdered sugar has completely dissolved into the egg whites and the vanilla. This is now your meringue mixture.
  6. 6. Add the chilly to room temperature butter to the meringue mixture.
  7. 7. Beat on high until you have reached your mashed potatoes consistency.
Published on December 4, 2025