There was a bit of confusion with the recipe for the buttercream and in the end I was not sure what recipe to use so I used the recipe from the Perfect Party Cake challenge. I decided that I wanted the buttercream to be green as well so I added some matcha to it. The first time that I made buttercream it did not work out too well. The second time I got a nice finished product but it took about 20 minutes of beating the cream by hand. This time everything came together easily with less than 5 minutes of beating by hand in the final step. Given the amount of beating in the other components I was a bit relieved. The buttercream ended up with a nice light green colour and tasted great. Must keep fingers out of butter cream.
Ingredients:
1/2 cup sugar( 100 g)
1 tablespoon matcha
2 large egg whites
3/4 cups unsalted butter (at room temperature)(171 g)
Directions:
1. Mix the sugar and matcha in a small bowl.
2. Whisk the sugar and matcha into the egg whites in a bowl over a pan of simmering water until the mixture is hot to the touch, about 3 minutes. (The sugar should be dissolved and the mixture should look like shiny marshmallow cream.)
3. Remove the bowl from the heat and beat until the cream is cool, about 5 minutes.
4. Beat in the butter one stick at a time.
5. Beat the mixture until it thickens and becomes smooth, about 5-20 minutes.
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