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Ivory Sweets Houston

Ivory Sweets Houston

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Please welcome my best friend and business associate Claire Thompson who will be creating treats along side of me.

The simple trick to prevent grainy powdered sugar buttercream... pre-dissolve the sugar before whipping it into the butter! Silky Smooth Buttercream Enough to frost an 8” or 9” layer cake 3 cups (360 grams) confectioners sugar ⅓ cup boiling water 4 sticks (454 grams) unsalted butter, room temperature ⅛ teaspoon salt 2 teaspoon vanilla ¼ cup (65 grams) heavy cream Add the confectioners sugar and boiling water to a bowl or large measuring cup and stir with a whisk until the sugar dissolves. Set aside to cool. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium high speed until smooth and creamy, about 5-7 minutes. Scrape the bowl and paddle well then add the vanilla and salt and mix on medium for another minute. Lower the mixer to stir speed and gradually mix in the warm sugar syrup. Once all of the syrup has been added, stop and scrape the bowl and then mix again on medium speed for a minute or two until fluffy and homogeneous. With the mixer on low, add the heavy cream, then beat on medium for a minute to combine. The buttercream will be light and fluffy and ready to use. To smooth the buttercream and remove air bubbles- Scoop about one cup of the buttercream into a microwave safe bowl and heat in the microwave until melted, about 10-12 seconds. Add the melted butter cream back into the mixer bowl and stir vigorously with a rubber spatula to combine. Continue stirring until the frosting is smooth and ‘condensed’ with less air bubbles and a silkier appearance. #Buttercream #americanbuttercream #baking #pastry #cakedecorating #cakedecor #bakingtips 09/12/2025

The simple trick to prevent grainy powdered sugar buttercream... pre-dissolve the sugar before whipping it into the butter! Silky Smooth Buttercream Enough to frost an 8” or 9” layer cake 3 cups (360 grams) confectioners sugar ⅓ cup boiling water 4 sticks (454 grams) unsalted butter, room temperature ⅛ teaspoon salt 2 teaspoon vanilla ¼ cup (65 grams) heavy cream Add the confectioners sugar and boiling water to a bowl or large measuring cup and stir with a whisk until the sugar dissolves. Set aside to cool. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium high speed until smooth and creamy, about 5-7 minutes. Scrape the bowl and paddle well then add the vanilla and salt and mix on medium for another minute. Lower the mixer to stir speed and gradually mix in the warm sugar syrup. Once all of the syrup has been added, stop and scrape the bowl and then mix again on medium speed for a minute or two until fluffy and homogeneous. With the mixer on low, add the heavy cream, then beat on medium for a minute to combine. The buttercream will be light and fluffy and ready to use. To smooth the buttercream and remove air bubbles- Scoop about one cup of the buttercream into a microwave safe bowl and heat in the microwave until melted, about 10-12 seconds. Add the melted butter cream back into the mixer bowl and stir vigorously with a rubber spatula to combine. Continue stirring until the frosting is smooth and ‘condensed’ with less air bubbles and a silkier appearance. #Buttercream #americanbuttercream #baking #pastry #cakedecorating #cakedecor #bakingtips

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Chefs

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+18323483317

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Pearland, TX