With mixer still running, add butter, 1 or 2 tablespoons at a time. Initially, the volume of the meringue may decrease; it may even seem soupy along the way, but as the cool butter is added, the mixture will begin to thicken and cool. In the end, buttercream should be thick, creamy, and soft, but not runny, around 72°F (22°C). Mix in vanilla extract, rose water (if using), and five-spice powder on low speed until well-combined. Re-whip a few seconds more; if problems arise, consult the troubleshooting guide below.
Published at Wed, 20 Mar 2019 07:42:34 +0000