Hoffman Media


Buttercream Filling

Buttercream Filling

3 large egg whites
¾ cup sugar
1 cup unsalted butter, cut into tablespoons and softened
3 tablespoons cream cheese, cut into tablespoons and softened
1 teaspoon vanilla extract

• In the bowl of a stand mixer set over a pan of simmering water, combine egg whites and sugar. Whisk constantly until mixture registers 140° on an instant-read candy thermometer. Remove from heat.
• Place bowl on stand mixer, and beat mixture at high speed until whites are fluffy and cooled, approximately 10 minutes.
• Reduce mixer speed to medium-low. Add butter and cream cheese, by tablespoonfuls, mixing well after each addition. Add vanilla, mixing well. Use immediately.


Pictured with Raspberry Heart Macaroons  

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