Clouds & Cotton Candy. That’s the texture I’m talkin’ about. If the coagulation of the egg whites doesn’t scare you off, you not only win the bravery badge, you win the yummy one as well. Everyone seems to get so freaked out about whipping up egg whites and I tend to think that it whittles down to just being a bit apprehensive about doing something you’ve never done before, that’s all. I’m here to tell you that you can do it and also provide you with a few basic guidelines to help you along the way.
When Whipping Egg Whites:
- Separating the white from the yolk is easier when the eggs are cold. However, room temperature whites whip up better.
- Keep in mind that even a speck of yolk/fat ruins the whole she-bang. Make sure you swipe everything down to make double-sure. It’s a good (but not absolutely necessary) practice to reserve a separate spatula for meringues. If you flub up, don’t despair! Try using a bit of shell to catch the yolk that strayed as it’s coated with a protein keratin that attracts the protein in the yolks.
- Stainless steel or copper are the only ways to go. Proper chefs only use copper as it’s said to be the best when dealing with whipping.
- Cream of Tartar might be your best friend here. It will help maintain those hard earned peaks and stabilize everything. (Just don’t use it or any other acid when utilizing a copper bowl). Not to mention, the stuff lasts forever and is great for a variety of cleaning uses.
- A whisk works best. Start from low and work your way up.
- Never over beat (you just want to achieve the appropriate peaks your recipe calls for) otherwise, the entire bowl will destabilize.
- Use right away.
White Cupcakes & Chocolate Buttercream
Prep time
Cook time
Total time
Author: The Squishy Monster
Recipe type: Cupcakes
Ingredients
For the Cake:
- 1½ c Cake Flour
- 2 ts Baking Powder
- ¼ ts fine Salt
- 2 Egg Whites + ⅛ ts Cream of Tartar + Pinch of Salt
- ¾ c Sugar
- 6 tb Butter
- ½ c room temperature Milk
- 2 ts Vanilla or a scraped Vanilla Bean
For the Chocolate Buttercream:
- 1 st soft, unsalted Butter
- 1½ c Powdered Sugar
- ¼ c Unsweetened Cocoa
- 2 ts Vanilla
- Pinch of Salt
- 1-2 tb Cream or Milk
Instructions
- Assemble your dry ingredients and sift together.
- In a separate bowl, begin whisking your whites. When they get frothy, sprinkle in your Cream of Tartar and Salt. You want to achieve stiff peaks.
- In your third bowl, beat your Sugar and Butter together (for at least 5 minutes).
- Tip in your Vanilla.
- Begin to slowly add your dry ingredients in separate additions.
- Alternate with your milk but you want to start and end with your flour mixture.
- Don’t over beat or over fill and bake at 350. Mine took 17 minutes but everyone’s oven is different. *Don’t overbake.* You want the centers to spring back when you press your fingers lightly on top and they will have a slight, not loose jiggle.
- *For the Buttercream* sift together your powdered sugar, cocoa, and salt. In a separate bowl, cream together your butter and vanilla and slowly add in you first, dry bowl to your butter bowl. Take a look at the consistency, if necessary, add in a bit of cream of milk at the end.
Life may not always be cotton candy or butterflies, but this part of it can be 
Have a blessed weekend!
Love,
Your Squishy Monster
You made these for me. They were delicious!
Hi Squishy Monster! I love your videos, keep them coming. I’m going to try this recipe soon, so keep an eye out for my review! Why do you have your comments disabled? It’s a pity because I can’t comment on your Youtube. :l
My account was click bomb + disabled so I’m just using that platform as a ways to host my videos
Mmm….love buttercream cupcakes. Looks so delicious.
LOVE cupcakes. Those look so delicious.
$100 Shopbop GIVEAWAY
Thank you.
Lovely cupcakes- That frosting especially looks luscious. Way to bring a class up to the next level of deliciousness.
Thanks, Hannah!
these cupcakes are amazing – awesome job! i’m totally wanting to make these now
Thanks guys!
Buhhhh those look amazing, Angie! Tell me, where in the States do you live exactly?! Hitting it up next year on my round-the-world trip and I may just have to have a hardcore baking session with you. So, you bake and I lick the cake mix. Fair trade, right?
In North Carolina
If you promise to bring me presents from Korea–deal!
Mmm cupcakes
That frosting especially looks fantastic – lovely and pale cakes too… it’s true, the secret to a good cupcake is to not overbake them
I had a friend that swore she hated cupcakes until she had some homemade.
Ooooh, those look just wonderful! It’s been ages since I’ve had a proper cupcake
well c’mon over! =D
Hi Squishy Monster, aka Angie! Thanks for stopping by, love these cupcakes and the fact theat you used chocolate buttercream. The icing ribbon is PERFECT!
of course =D and thank YOU!
It is a very difficult time for us all Angie.We are ok .Taking it one day one second at rime.Thank you Angie.
Les…
yum!!!! The cake part looks so fluffy and delicious!!!!!
xoxo
Thanks, girl!! I hope your exams went well =D
These look delicious as usual, Angie. Love your style!
Thanks Jay! So glad I made the deadline =D
you are the devil to me, esp at night! OMG YUM!!!!!!!!!!!!! <3
Similarly, your clothes and accessories make me drool =D
These cup cakes are so light airy and delicious looking Angie. So Feminine and fluffy! I love butter . as a toddler my family had to keep me seperate from it, I would eat BUTTER ALONE, JUST BUTTER! lol I loved it.Still do ( in moderation and not Butter alone, but on or in a dish.
Have a great weekend Angie.Thank you.
xoxo.
Les.
Oh gosh, that was dedication! I hope that you and your family are doing well! You guys were in my thoughts and prayers all week Les!
I love these cute little delicious cakes, they are top awesome!
Cheers
Choc Chip Uru
Thanks girl!! I hope you had a fab. weekend =D
those look fantastic!
I might need a private lesson or two …three
I’ll give you 4 =D