![]() (If using a stand mixer, opt for the whisk attachment.) Remove bowl from the heat and whip with an electric mixer on medium speed until it triples in volume and cools to room temperature.If you don’t have a thermometer, you can pinch the mixture with two fingers: It’s ready when hot to the touch and you don’t feel any granular bits of sugar when you rub your fingers together. Whisk gently, occasionally taking the temperature of the mixture with an instant read thermometer until it reads 130☏ to 140☏. Place bowl on top of a pot of simmering water-the water should not touch the bottom of the bowl. For extra stabilization, add ¼ teaspoon cream of tartar. In a heatproof bowl, combine 6 egg whites, 1¼ cups granulated sugar, and ¼ teaspoon salt.It’s also the only meringue-based frosting in which the egg is fully cooked to FDA guidelines. The result is a super silky buttercream that spreads well on cakes and which many professional bakers prefer to use for piped-on decorations. Once cool, butter is added bit by bit until the mixture forms a smooth frosting. ![]() The mixture is then removed from the heat and whipped until stiff peaks form. Light and not too sweet, Swiss buttercream is made by cooking egg whites and sugar together over a hot water bath until the sugar has dissolved. To make American buttercream, just follow the three steps below. That said, any type of powdered sugar will more or less work. (Good news: Look at the ingredients on the package of any organic powdered sugar, and you’re likely to see that it’s tapioca-based.) The tapioca starch dissolves more readily, helping the frosting thicken and giving it a better texture. Pastry chef and cookbook author Stella Parks discovered that using powdered sugar cut with tapioca starch-as opposed to a cornstarch-is better for this type of frosting. It’s the classic type of frosting found on many old-fashioned birthday cakes. Perhaps the simplest of all frostings is this uncooked, powdered-sugar-sweetened version of buttercream. Read on to discover the best frosting recipes, plus a few go-to cake fillings for all of your homemade layer cakes. Each type of frosting has its place, time, and dedicated fan base. There’s seven-minute frosting, cream cheese frosting, several types of buttercream frosting, and so much more. I hope you make your way into the kitchen this weekend! Bake up some donuts, slather them earnestly, and devour a few with hot coffee close by (chaser!). Saturdays call for sprinkles, friends! The answer is in these donuts.Google “frosting recipes” and you’ll find no shortage of delicious inspiration. I plan on eating my way through the East Village. Time for me to go! We’re in Manhattan today (swoon with me for NYC!) and I have some major devouring to do. ![]() You’re going to cover those suckers in sprinkles galore! And we all know sprinkles make everythang pretty. I have no method or fancy tricks for this step – just slather it on thick! The great thing about frosting these donuts is you don’t have to stress too much how they look post-frosting because, well, SPRINKLES. The vanilla frosting is thick and creamy, so you’ll need a butter knife to assist you in swirling and smoothing it a top each cooled donut. The salt… it’s important! Promise promise, my friends. Here’s the thing tho! The salt won’t add a saltiness to your frosting – I promise it won’t. Salt in caps because it’s important! I cannot tell you how many folks report back that a recipe was too sweet only to later disclose they didn’t add the salt because they didn’t want their cake tasting salty. All you need is confectioners’ sugar, heavy cream, a dash of vanilla, and SALT. The vanilla frosting is s-e-r-i-o-u-s-l-y simple and dangerously addicting. It’s officially the weekend! Time to ditch any weekday worries, pick up some rainbow sprinkles, and impress everyone with a batch of vanilla frosted funfetti donuts! Don’t worry – they’re baked, super easy, and so good you’ll be tempted to spend the afternoon shoving one after another right into your face I just know it.
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