Hot Water Buttercream

My original no grit method for a smooth, stable vanilla buttercream with a texture close to Swiss meringue buttercream.

Prep Time 30

Total Time 30

Servings Cups

Calories 1144kcal

Author Fay Khoury

Add the powdered sugar, hot water, and vanilla to a bowl and mix well until the powdered sugar is fully dissolved. Set aside.
Cut the butter into cubes. If it's cold and firm, microwave on 50% power in 30 second increments until soft to the touch but not melted.
Add the butter to a stand mixer fitted with the paddle attachment. Mix on medium for 10 minutes, scraping the bowl often.
Stir the dissolved sugar mixture well, it will have crusted on top. With the mixer running, add half the sugar mixture and mix for 1 minute, then add the second half.
The mixture will look curdled once it's all added, this is normal. Keep mixing.
With the mixer running on medium, slowly stream in the heavy cream.
Continue mixing for a further 10 minutes, 20 minutes total. Mix longer on a cold day or in a cold kitchen.
The buttercream is ready when smooth and stable, similar in texture to Swiss Meringue Buttercream.

Use real butter, not margarine, for stability.
Scales well, halve, quarter, or double as needed.
Refrigerate for up to 1 week or freeze for up to 3 months. Will harden in the fridge but won't crust over.
Bring to room temperature and re-whip briefly before using.