Menu
HOW TO CAKE IT
0
  • Shop
    • Gifts
    • Live Tutorials
    • Baking Tools & Ingredients
    • Sprinkles
    • Subscriptions
    • Books
    • Apparel & Accessories
  • Recipes
    • Classic Cakes
    • Buttercreams & Frostings
    • Simple Syrup
    • Novelty Cakes
    • Mega Cakes
    • Cupcakes & Cookies
    • Holiday Cakes
    • Conversion Chart
  • Subscriptions
  • Tutorials
    • Cakes
    • Cookies
    • Small Treats
    • All
  • Courses
    • Cake Decorating Foundations Program
    • FREE Cake & Icing Basics Program
  • Sale
  • Login
    0
    • Login
    HOW TO CAKE IT
    • Shop
    • Recipes
    • Subscriptions
    • Tutorials
    • Courses
    • Sale
    • Gifts
    • Live Tutorials
    • Baking Tools & Ingredients
    • Sprinkles
    • Subscriptions
    • Books
    • Apparel & Accessories
    • Classic Cakes
    • Buttercreams & Frostings
    • Simple Syrup
    • Novelty Cakes
    • Mega Cakes
    • Cupcakes & Cookies
    • Holiday Cakes
    • Conversion Chart
    • Cakes
    • Cookies
    • Small Treats
    • All
    • Cake Decorating Foundations Program
    • FREE Cake & Icing Basics Program
    Home › Recipes › Yo's Cookie Butter Buttercream

    Yo's Cookie Butter Buttercream

     Yolanda's Delicious Cookie Butter Buttercream

    Get The Cakebook!

    Hellooo gorgeous. I love playing with my buttercream. The full fat butter is the perfect vehicle for carrying flavour, and really deepening the taste of your cakes. This cookie butter buttercream is one of my all time faves. The texture of cookie butter is very similar to peanut butter, so you need to whip it right into your buttercream to get a smooth finish.

    *Note: This recipe provides directions for making 3 cups of Cookie Butter Buttercream and 3 cups of my classic Italian Meringue Buttercream.*

    Share this recipe

    • Ingredients
    • Tools
    • Instructions
    • 400g granulated Sugar (appx. 1 3/4 cups)
    • 1/2 Cup Water
    • 8 large Egg Whites
    • 1 pound (454g) Unsalted Butter, room temperature
    • 1 teaspoon pure Vanilla Extract
    • 1 Jar Cookie Butter
    Item Name: Availability:
    Electric Stand Mixer and Whisk Attachment Add to Cart -
    1 Saucepan Add to Cart -
    Candy Thermometer Add to Cart -
    Rubber Spatula Add to Cart -

    Boil Sugar and Water

    In a small saucepan over medium heat, bring sugar and cup water to aboil.


    Whisk Egg Whites

    While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.  


    Whip Egg Whites

    When your sugar reaches 230 degrees on the candy thermometer, begin towhip eggs whites at medium-high speed until stiff.


    Combine Sugar Mixture and Egg Whites

    When sugar reaches 240 degrees, remove it from heatimmediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.  


    Whip Meringue

    Whip your meringue until no heat remains. Place your hands along the sides of the bowl to check.


    Add Butter

    With the mixerstill running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla.


    Add Cookie Butter

    In your mixer, whip 3 cups of buttercream with cup of cookie butter.


    Congratulations!

    Discover Us
    • About Us

    • Our Fans

    • Careers

    • Recipes

    • Blog

    • FAQ

    Learn More
    • Loyalty Rewards Program

    • Live Shopping

    • Baking Programs

    • Affiliate Program

    • Take Our Baking Quiz!

    • Press Page

    More Info
    • Our COVID-19 Plan

    • Shipping

    • Returns

    • Privacy Policy

    • Terms of Use

    • Contact Us

    © 2021 HOW TO CAKE IT. Powered by Shopify