Blooming Buttercream™ - 6 Quart

Stand-mixer Method with a 6 Quart Mixer

Directions

1. 1. Be sure to watch the “Let’s Make It” chapters from 6:28 to 11:00 for a full demonstration. If you need help, don’t forget to check out the troubleshooting chapters or join us in our Facebook group, The Piped Peony Academy!
2. 2. Cut the firm 1,360g butter into thin slivers.
3. 3. Pour 310g cold, pasteurized egg whites into your mixing bowl.
4. 4. Add 30g vanilla to your mixing bowl.
5. 5. Add 1,150g powdered sugar to mixing bowl. Reserve 200g powdered sugar for step 9.
6. 6. With the balloon whisk, beat on max speed for 30 seconds. Avoid whipping your egg whites for too long; this will warm your egg whites up.
7. 7. With the mixer still running on max speed, add your 1,3600g butter slivers in quickly.
8. 8. Continue mixing on high speed for a few minutes, until you move past the Curdling Stage and reach the Firm Stage. Check the “Let’s Make It” chapters for guidance on these stages.
9. 9. Once your buttercream is at The Firm Stage, switch to the paddle attachment, add the extra 200g powdered sugar, and mix on the lowest setting for 30 seconds to 2 minutes.

Notes

1. Watch the “Let’s Make It” chapters from 6:28 to 11:00 for a full demonstration.
2. Use cold, pasteurized carton egg whites.
3. Do not use unpasteurized egg whites.
4. Avoid overwhipping.
5. If your buttercream looks loose or watery, or if you spot chunks of butter, check out the “Troubleshooting: Underwhipping," or "Troubleshooting; Butter Chunks" chapters.
6. Avoid overwhipping your buttercream, as this will make it unpipable.
7. Pipe with your buttercream at a temperature that is between 65F to 75F /18.3C to 23.9°C.