buttercream frosting

Anyone have a recipe they use that calls for granulated sugar not confectioner sugar?

Re: buttercream frosting

If you need confectioner sugar, you can put regular sugar in a mini food processor or magic bullet and grind it. All it is is 10x finer. (or maybe 100x finer) I forget, but you can make it yourself. I made it in the MB bullet a few times.

Re: buttercream frosting

You can make a swiss meringue buttercream with granulated sugar, you separate your eggs and in a double boiler melt the sugar in the egg whites, than you beat them with a mixer.

Re: buttercream frosting

Swiss meringue buttercream:

4 large egg whites
1 cup granulated sugar
2-4 sticks butter, room temp cut into 1 inch pieces

Combine egg whites and sugar in the bowl of an electric mixer. Place over a double boiler and whisk constantly until hot to the touch and you no longer feel granules of sugar in the mix

Remove from heat and place on a mixer with whip attachment and whisk until fluffy and cool to the touch. Will look like marshmallow fluff.

Let cool to room temp

Switch to paddle attachment and begin to add butter one or two tablespoons at a time, adding at least 2 sticks of butter.

Add flavoring.... ex: 1-2 tablespoons vanilla extract for vanilla.

It is delicious... I usually use 3 sticks of butter. Keep your audience in mind though. I never make this recipe if there are going to be pregnant women eating the cupcakes because of the egg whites.