Sheri Wilson
Cake Decorator/Dessert Enthusiast
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I am a cake decorator who specializes in buttercream cakes, but I enjoy creating a number of different desserts. I share tips, tricks, recipes, and tutorials on my social pages. My goal is to provide dessert inspiration and lessons which are unique yet simple to follow.
Place butter and shortening into the bowl of a stand mixer, and beat on high for 5 minutes (or until pale and increased in volume). Add heavy cream, salt, vinegar, and vanilla. Begin adding powdered sugar- 1 cup at a time, until all has been added. Beat at a medium speed until buttercream is smooth and creamy.
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Once sugar syrup has reached 110 degrees C, you will simultaneously begin to beat your second batch of egg whites. (if your egg whites are frothy before your syrup reaches 118 degrees C, you can turn the mixer down to low until syrup reaches the correct temperature. Once the syrup has reached 118 degrees C, turn your mixer to a medium speed, and slowly pour syrup into the egg whites along the side of the bowl. (Adjust bake time depending on your oven) To prevent macarons from browning on top, place a pan on the rack above the baking macarons.
In the bowl of a stand mixer, add softened butter. Once butter has become pale and fluffy, reduce speed to low and start adding powdered sugar. While chocolate buttercream is still in in the bowl of your stand mixer, turn speed to low/medium. Add super black color gel and allow it to combine completely.