can i make buttercream......

[thewiltedrose]

Without icing sugar?
Just normal sugar?

It will be grainy and not pleasant.

No. It will just be creamed fatty sugar. You need icing sugar because it's powder.

if you have a blender, you can whizz up granulated sugar to make icing sugar

What if i add some cocoa powder and give it a realy really good blast with a hand blender?

I REALLY want buttercream fairy cakes and dont have any icing sugar!!

Make Swiss buttercream instead, it is less sweet.

12 oz egg whites (10 large egg whites)
680 g granulated sugar
1.36 kg unsalted butter, room temperature
2 Tbsp lemon extract, almond extract, orange extract, or pure vanilla extract or up to 3 fl oz (90 ml) light rum, framboise, pear William, or kirsch

1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch.
2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces.

1. On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs or 680 g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

1. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

1. Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using

lol if i dont have icing sugar i certainly dont have 10 eggs to waste and an extract!

That makes loads. Cut it by 4 (say 3 eggs). You don't need any of the extracts, it is just flavouring. Add some choc powder instead.

I make 50-100 cupcake at a time so have a big recipe !

Lol Adopt me?

Or if you have some chocolate and cream, you can make whipped ganache to cover them instead.

So what would i need to do say i was making 12? Thats how big my cake tin is lol

I would try 2 eggs, then divide the rest of ingredients by 5. But it depends on how much frosting you want on each cake.

A lot im only making the cakes for show its the icing i want lmao

Got a nice recipie for fairy cakes btw?

Sod the cakes then, gives you more eggs to make the buttercream with!

Lmao yeah i can just see me eating out the bowl snarling at the kids to stay away from it