Quick Whipping-Cream Buttercream (Extra White)
快手淡奶油奶油霜( 超白) · pan chinese cuisine
The author notes this buttercream cannot really be ruined: if it fails, the cream temperature was simply wrong. If the buttercream is too thin, the whipping cream was too warm — chill it briefly or whip over an ice bath. If it curdles or separates, the cream was too cold — whip over warm water and it will come back smooth. The author recommends Anchor-style white butters and Elle & Vire whipping cream for the whitest results.
Kwame BoatengGhanaian-American guy learning to recreate my mom's groundnut soup and jollof without calling her every time. Currently obsessed with getting smoky flavor on a stovetop.Nutrition & allergens
Contains:Milk
Per serving (4 servings)
- Energy (kcal)
- 728.9(Main ingredients only; seasoning not counted)
- Protein (g)
- 2.8(Main ingredients only; seasoning not counted)
- Fat (g)
- 76.1(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- 40.6(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
heavy cream淡奶油
10.58 oz
butter黄油
7.05 oz
1.06 oz
lemon juice柠檬汁
to taste
Steps
- 1
Step 1
Soften 200 g of the butter at room temperature. The author notes that Yili shortening and Alps fermented butter are good-value, white-colored options suited to piping; for a white buttercream, other butter brands are not recommended.
✅ Done when: The butter is soft enough that it yields easily when pressed, with no chill left in the center.
- 2
Step 2
Whip the butter until it turns white.
✅ Done when: The butter has visibly lightened to a pale white, fluffy appearance.
- 3
Step 3
Combine 100 g of the whipping cream with the sugar and heat in the microwave or over a water bath until the sugar dissolves. (Elle & Vire cream is among the whitest of common brands; the author suggests not substituting unless your cream is whiter.)
✅ Done when: No sugar grains remain and the cream mixture is smooth.
- 4
Step 4
Add the remaining 200 g of cold whipping cream. (Heating turns cream slightly yellow, so only a small portion is warmed to dissolve the sugar; mixing it with cold cream brings the mixture to roughly room temperature — ideal for this buttercream.)
✅ Done when: The cold and warm creams are combined into a mixture at about room temperature.
- 5
Step 5
Add a little lemon juice to the cream mixture for flavor and mix well.
✅ Done when: The lemon juice is evenly incorporated with no streaks remaining.
- 6
Step 6
Add the cream mixture to the whipped butter in several additions, whipping after each.
✅ Done when: Each addition is fully blended in before the next is poured, with no visible layers.
- 7
Step 7
Whip until smooth — you now have an extra-white buttercream.
✅ Done when: The buttercream is completely smooth and glossy with no lumps.