Easy Piping Techniques for Cupcakes

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Small batch (will generously frost 12-15 cupcakes) – 6 egg whites – 1 cup – Pinch of salt – 1 pound unsalted butter cubed, softened (room temperature works too, but takes longer to come together) – 3 teaspoons clear vanilla extract

Large batch (will generously frost 24-30 cupcakes) – 12 egg whites – 2 1/2 cups – 1/4 tsp salt – 2 1/2 lbs. unsalted butter softened – 1 tbsp clear vanilla extract

– Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer. – Whisk together the egg whites, sugar, and salt in a large heatproof bowl ( I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved

(120-140 degrees on a candy thermometer, to be sure). – Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. – Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed. – Continue beating at medium-high speed until the mixture is fluffy and

has cooled (the mixing bowl should feel cool to the touch). – Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.

– Add the vanilla extract. Divide batter and tint with food coloring, if desired. – Beat until the frosting is thick and completely smooth. – Store in an airtight container until ready for use.

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Easy Piping Techniques for Cupcakes

Small batch (will generously frost 12-15 cupcakes) – 6 egg whites – 1 cup – Pinch of salt – 1 pound unsalted butter cubed, softened (room temperature works too, but takes longer to come together) – 3 teaspoons clear vanilla extract

Read more

INGREDIENTS

Large batch (will generously frost 24-30 cupcakes) – 12 egg whites – 2 1/2 cups – 1/4 tsp salt – 2 1/2 lbs. unsalted butter softened – 1 tbsp clear vanilla extract

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INGREDIENTS

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INSTRUCTIONS

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INSTRUCTIONS

has cooled (the mixing bowl should feel cool to the touch). – Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.

Read more

INSTRUCTIONS

– Add the vanilla extract. Divide batter and tint with food coloring, if desired. – Beat until the frosting is thick and completely smooth. – Store in an airtight container until ready for use.

Read more

INSTRUCTIONS

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