Easy and Delicious Lauren Kitchens Buttercream
A quick, easy and delicious buttercream perfect for wedding cakes and sculpted cakes! This recipe was created by Lauren Kitchens.
  1. Measure egg whites in your mixing bowl.
  2. Tare. Measure powdered sugar. (I don’t usually sift only because the next step of mixing dissolves the sugar rather then beating into the butter right away)
  3. Beat on medium for 5 minutes. I use the paddle attachment. This helps dissolve all that sugar, which takes away that grainy texture you often get with american buttercreams. You essentially have a really runny royal icing!
  4. Make sure your butter is SOFT. Room temperature often isn’t soft enough for me, so I’ll put it in the microwave for 10 more seconds to make sure it’s super soft to the touch.
  5. Set mixer to medium, gradually add butter. Scrap bowl.
  6. Don’t forget to add your vanilla! Now, beat for 10 minutes on medium!
  7. Fluffy delicious buttercream! Nom nom nom. See below for storage and other notes!
Recipe Notes

Via Lauren Kitchens:

Storage: The day after you make the buttercream you will need to whip at medium speed for 5 minutes. Store at room temp (68-74 degrees F) for up to 2 weeks. (Yes, you heard her correctly). Store in the fridge for up to 2 months. Store in freezer for up to 6 months.

Color: Use gel paste icing to color to tint. If you need a deep color, heat a small portion of the tinted butter cream in the microwave at 50% power, 5 seconds at a time to deepen the color. Do not melt. Add it to your buttecream and whip.

Egg Whites: Purchase the pasteurized egg whites i the grocery store next to the eggs. You can use fresh egg whites but it will decrease the shelf life of the buttercream unless you pasteurise them yourself. I do not recommend using meringue powder as a replacement.