“Sometimes a person needs a story more than food to stay alive.”― Barry López.
When I had just started baking , sometimes searching for new recipes was frustrating . Everything was ” my favourite” or “the best ever” or “the world’s greatest” ! How do you choose when you search for vanilla cupcakes and Google Maharaj hands you over some 3678 “ultimate” vanilla cupcakes , all with a different recipe!
And now that I am a blogger myself , I rack my brains for more superlative adjectives and words to describe my cakes and bakes ! Double standards I tell you !!!
So this is another ” best ever buttercream ” or so proclaimed by the blog Not Quite Nigella (don’t you love that name for a food blog!) . It is the brainchild of cake decorator and chocolatier Jessica Pedemont . And the reason I say “brainchild” ,because it is more or less an american buttercream in its essence, but it has a genius ingredient in it ! Which is ….wait for it…. WATER!
I for one don’t like American buttercream much . I do not like making anything that has multiple cups of any type of sugar (there go my double standards again! I am an author at a baking and desserts blog!) . I abhor sifting icing sugar . And am not too fond of the final taste (far too sweet) or texture (more often grainy than not!) . Ofcourse there are some recipes that are better than others and flavours matter , like this fluffy Nutella buttercream .
But yes , in general , American buttercream is not my go-to and I know thats the case for many others. This new (and improved) version of the buttercream is made up of castor sugar (or granulated sugar if you don’t have castor ) , butter and water. I have played around with the quantities a little to make it easier for people who don’t have weighing scales. My adapted version works just fine but check out the original amounts on Not quite Nigella if you do have one . And check out her pretty piped flowers !
The buttercream is smooth , just sweet enough and pipes well ! Its quite similar to the swiss meringue buttercream in texture and taste (although i am still partial to the swiss buttercream !) but doesn’t have eggs … so yay for that !
This is a great solution for those who like the ease of the american buttercream and the taste of the swiss buttercream ! As you can see, its quite easy to make and pipes quite well ( my mediocre piping skills not withstanding!) . This will not crust. Its smooth and luscious and gorgeous . Is it the ” best ever “? Like always , you’ ll need to try and let me know!
For another good and a lot more different egg free frosting option , check out the Flour buttercream !