Joshua John Russell’s Buttercream Recipe

I found this free class on Craftsy, Modern Buttercream with Joshua John Russell. Not only does it come with a PDF Recipe you can download and print but it also comes with series of free videos on how to make the frosting to frosting the cake.  He also offers more advanced classes that you have to pay for, but after watching this series, I’m sure they are certainly worth the price of admission. It was super informative and I’m dying to make this frosting now.

frosting the cake
Joshua’s Buttercream Recipe:
Tip: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 11⁄2 cups of vegetable shortening to the buttercream. This will give more stability when the weather is hot.
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8 egg whites (about 1 cup)
1 cup granulated sugar
6 sticks unsalted butter (3 cups), at room temperature
1 cup confectioner’s sugar (sifted)
Pinch salt
2 tablespoons vanilla extract

Directions:
Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You don’t want scrambled eggs!
Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.
Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter.
Add the powdered sugar and vanilla and mix.

Visit Craftsy to see the video demonstrations and check out his other tutorials!
Modern Buttercream with Joshua John Russel

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3 thoughts on “Joshua John Russell’s Buttercream Recipe

  1. Pingback: Buttermilk Cake Recipe | Kerian's Kitchen

  2. Fantastic recipe, silky and just the right amount of sweet. However, can a cake frosted with this kind of buttercream stay at room temperature for 48 hours. Putting a cake in the fridge makes it dry.

    • I think we over refrigerate too many things, I leave butter out and have never had it go bad. We get fresh eggs from our chickens and they also sit on the counter with little fear of some bacteria born illness, but they don’t stay fresh nearly as long as if they were kept in the icebox. With that said, I would leave my cake out as long as it’s in a cool room with no animals or children around! 😉

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