This buttercream really tastes like soft-serve ice cream. I based my recipe on the one from the talented Bianca Jenema-Dorenbos, owner of Taartjes van Bianca. The original recipe is based on Swiss Meringue but this recipe uses the Italian Meringue method instead, which is a personal preference. I also decrease the sugar quite a bit.
- 87gr egg whites
- 15gr vanilla sugar
- 200gr sugar
- 375gr soft butter
Makes enough for 1 cake: one filling and frosting for the sides and top
Combine the egg whites and vanilla sugar in a large mixing bowl, preferably a free-standing mixer bowl if you have one.
Place the sugar in a saucepan with a thick bottom, and add enough water to just wetten all of the sugar, all the way to the bottom. If the bottom is still dry, the sugar will burn. Using more water will just result in a longer time to get it cooked to 120°C, as all the water has to evaporate first. Heat it to 120°C without stirring. If you stir the sugar will crystalise. When the sugar reaches about 114°C, turn on the mixer for the egg whites. Once the sugar reaches 120°C, take it off the heat and pour it in a very thin stream on the beating egg whites. Be careful not to pour on the beaters, as I can’t advise 120°C hot sugar flying everywhere.
Beat the whites until they have cooled off significantly. Lukewarm is ok but not hot.
Add the butter and beat until fully incorporated.