Caster Sugar
The fine crystal of Chelsea...
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Sweets
Meringue Buttercream
15 mins
5 mins
Easy
24
Pair this swiss meringue buttecream recipe up with our red velvet cupcake recipe. Delicious!
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- Ingredients
- Method
Ingredients
- 200g Chelsea Caster Sugar
- 3 egg whites
- 250g unsalted butter, softened and chopped
- 1 tsp vanilla extract
Chelsea Products in Recipe
Reviews
2
What did you think of this recipe?
Unknown
This recipe is really nice! But you do have to work with it quickly. I would recommend putting it in the fridge for a bit, just so it gets a bit firmer.
4
val
if I make 30cm cake how much buttercream to use
CHELSEA SUGAR: This recipe will make enough for a 30cm cake :)
4
Method
Put the sugar and the egg whites in a heatproof bowl set over a saucepan of simmering water. Whisk until it reaches 60°C (140°F) on a sugar thermometer.
Remove from heat and whisk with a electric beater until the mixture has doubled in volume and forms stiff peaks. Gradually add the butter to the cooled meringue mix, beating constantly until the icing is smooth. Fold in vanilla and pipe onto cooled cupcakes immediately.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
2
What did you think of this recipe?
Unknown
This recipe is really nice! But you do have to work with it quickly. I would recommend putting it in the fridge for a bit, just so it gets a bit firmer.
4
val
if I make 30cm cake how much buttercream to use
CHELSEA SUGAR: This recipe will make enough for a 30cm cake :)
4
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
ingredients
Cupcakes
- 150g butter, softened
- 1 ½ cups Chelsea Caster Sugar (338g)
- 2 eggs
- 2 ½ cups Edmonds Self Raising Flour (375g)
- 1 ¼ cups Meadow Fresh Milk (310ml)
- 2 tsp vanilla extract
Buttercream Icing
- 150g butter, softened
- 2 ¼ cups Chelsea Icing Sugar (338g)
- 2 Tbsp Meadow Fresh Milk
- 1 ½ tsp vanilla extract
- Raspberries, sugar flowers or sprinkles to decorate
ingredients
- 150g butter
- 2 cups of Chelsea Icing Sugar (300g)
- ¼ cup cocoa powder (20g)
- 1-2 Tbsp Meadow Fresh Original Milk
ingredients
- 1 cup Butter – Softened
- 5 cups of Chelsea Icing Sugar
- 1 tablespoon of Lemon Zest
- ¼ cup of freshly squeezed Lemon Juice
ingredients
- 2 ½ cups plain flour
- 1 ½ cups Chelsea Caster Sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 Tbsp red food colouring
- 1 tsp of raspberry flavour
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
For the meringue butter cream
- 200 g Chelsea Caster Sugar
- 3 egg whites
- 250 g unsalted butter, softened and chopped
- 1 tsp vanilla extract.
ingredients
- 3 cups plain flour
- 2 cups Chelsea White Sugar
- ½ cup cocoa
- 2 tsp bicarbonate soda
- 1 tsp salt
- ¾ cup sunflower or vegetable oil
- 2 tbs white vinegar
- 2 tsp vanilla essence
- 2 cups cold water
Buttercream Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 50g butter, softened
- 2-3 Tbsp hot water
- Maltesers, to serve
ingredients
- 1 cup berries
- 1 Tbsp Chelsea White Sugar
- 1 cup unsalted butter, room temperature
- 2-3 cups Chelsea Icing Sugar, sifted
- 1 tsp vanilla
ingredients
- 250g Butter, softened
- 1½ Cups Chelsea Icing Sugar
- Optional flavours
- Vanilla - 2 Tbs Vanilla Extract (or Essence)
- Chocolate - 1 Cup Cocoa (start with ½ Cup and then add to suit your taste)
- Raspberry - 1 Cup Fresh Raspberries
ingredients
- 225g unsalted butter
- 200g white chocolate
- 2 ½ tsp rosewater essence (or to taste)
- 100ml cream
- ½ cups milk (add only ¼ cup at a time)
- 2 tsp vanilla extract
- 6-8 cups Chelsea Icing Sugar
ingredients
- 2 cups raising flour
- ¾ cocoa powder
- 2 tsp Bi-carb soda
- 1 tsp salt
- 2 large eggs
- Buttermilk 1 cup of full cream milk and 1 tbsp white vinegar
- 1 cup of vegetable oil
- 2 cups Chelsea Demerara Sugar
- 1 cup of boiling water
- 2 tsp of vanilla extract
Buttercream
- 3 large eggs (whites only)
- ¾ cup Chelsea Caster Sugar
- 250g of unsalted butter (room temperature)
- ½ teaspoon of vanilla extract
- 1 ½ tsp of coconut extract
- A pinch of salt
- ½ cup of coconut flakes
learn about baking
How to Choose SugarFor Baking?
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