1.Puree two cups of fresh blueberries and chill in the fridge for about an hour. It will become congealed, kinda like jello. A soft jello.
2.Prepare a large saucepan that will fit your mixer bowl filled with water. Heat until it is simmering. Keep it over about medium heat.
3.Combine the egg whites, sugar, cream of tartar and water in the mixer bowl. Have a thermometer handy for when you will have to take its temperature.
4.Set the mixer bowl in the simmering water. Use a hand-held electric mixer to whisk the mixture non-stop until it starts becoming foamy. When the foam seems thick (I describe it as latte-like foam), remove from heat and take its temperature. You should bring it to 140 degrees F. If it’s not at 140 yet, continue heating and whisking (make sure to wash off the thermometer for measuring again later and preventing contamination.)
5.Remove to your mixer fitted with the whisk attachment. Whisk on high for 5 minutes, until it is at room temperature.
6.Add the butter 1 tablespoon at a time. Again, if it starts looking curdled, don’t worry, just continue beating it and believe me, it will magically come together again.
7.After the buttercream comes together, add the blueberry puree and beat until combined. About 30 seconds.
8.Frost your cupcakes.
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|Serving Size: 1 Serving (1166g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2503 (88%)|
|Amt Per Serving||% DV|
|Total Fat 278.1g||371 %|
|Saturated Fat 174.9g||875 %|
|Monounsaturated Fat 71.8g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 731.4mg||225 %|
|Sodium 30091.6mg||1038 %|
|Potassium 790.6mg||21 %|
|Total Carbohydrate 87.1g||26 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 72.9g|
|Protein 21.7g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2840
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