TIGGA MAC: BUTTERCREAM RECIPE TUTORIAL

For US-based bakers, here are Tigga Mac's ingredients converted: For approx. 6 cups of frosting: 300g (1 1/2 cups) white granulated sugar (Domino and C&H brand are best) (If using superfine Baker's sugar, use only 1 1/3 cups for volumetric or 300g for weight) 180g (3/4 cup) pasteurized egg whites (from a carton) 240g (2 cups) powdered sugar, unsifted ok 120g (1/2 cup) vegetable shortening (I used Crisco, some bakers love Wal-mart brand) 500g (2 1/4 cups) unsalted butter, room temp 1 TB vanilla extract For approx. 3 cups of frosting: 150g (3/4 cup) white granulated sugar (Domino and C&H brands are best) (If using superfine Baker's sugar, use only 1/2 cup + 2 1/2 TB for volumetric or 150g for weight) 90g (1/4 + 1/8 cup) pasteurized egg whites (from a carton) 120g (1 cup) powdered sugar, unsifted ok 60g (1/4 cup) vegetable shortening (I used Crisco, some bakers love Wal-mart brand) 250g (1 1/8 cups) unsalted butter, room temp 1/2 TB vanilla extract

Tigga Mac Buttercream 180g pasteurised egg whites 300g castor sugar 240g icing sugar 120g creaming/vegetable shortening 500g unsalted butter 1Tbs Vanilla essence Put egg white and castor sugar into bowl, whisk into stiff peaks (around 15-20 minutes). Add icing sugar (sifted) whip until combined, minute or two. Combined softened butter and shortening and add to sugar mixture. Whip until combined and add vanilla. 
Whisk around 10 min. Change to paddle attached to smooth and remove air bubbles, around 10 minutes. 2 days at room temp, store airtight in fridge for 2 weeks max, freeze airtight for 2 months.

Love the buttercream recipe! It's my go to recipe now

You have just made my life so much easier! Thank you so damn much! You're awesome! 💕

Muchas gracias. This recipe worked a treat. It was my first ever egg white butter cream. And it is for my friend's birthday plus big crowd. Nothing like a bit of pressure, hey? Thanks so much. Love it♡

it's so generous of you to share this recipe :) thank you! I made a Halloween cake today using this.... my baking needs work but my buttercream was en pointe. Baby steps 😂

I’m so happy that you uploaded your first video😁❤️! I watched all your shorts on YouTube lol!

Gonna use this for my grandson's b-day coming up! Thanks for the recipe and video! ❤️😃👍🏼

Hey! I'm happy to be here for the first longer video. Just saw a short of your till death wedding cake! Looking forward to more!!

More videos like this please!! I like to watch your videos while i work because your accent is so cute!! So satisfying to listen to, and also i love learning about desserts and how everything works together. Love your videos!!

Omggg you're such an angell! thank you so muchhhh, I've been searching for a good buttercream recipe for sooo longggg!!!

This is AMAZING! I used it for the first time over the weekend to make my daughters birthday cake and Oh my gosh it was not only easy, it was PERFECT!!!!!!!!! I actually subbed the egged whites for Aquafaba because I was struggling to find the egg whites and it worked so well! So silky smooth but also held its shape so well. I wish I could attach a photo of the beautiful layered sponge I made because of this recipe, literally so grateful you shared and find the way you explain things SO helpful! Now just need your sponge recipe so I can make my own sponge next time 🤣

Love your energy. Thanks for the recipe 🥰

I CAN'T WAIT to try this! Thank you for sharing! 😃

I have this exact brand of egg whites in my fridge and I didn't think they were pasteurised. I'm totally going to make this kind of buttercream now. Thanks for your video!

I ❤ your energetic personality. your talents are amazing. I love your mixing bowl

I took this recipe and your idea for the Bingo and Bluey cakes to make cake for a dear ones 8th birthday. I've never made a Swiss buttercream before and it was awesome! So much easier too smooth and get level. A million thanks! 🎉

Omg, thank you, Tigga Mac. Best buttercream ever. I'm not a big fan of buttercream, but yours, I love . Recipe is a keeper.

Glad to know I can use the egg whites. I'd never thought that you could that with the meringue. Usually you have to be gentle with the beaten whites. I am definitely going to make this! I have the same color mixer. However, I don't have a pretty bowl like yours.

So thankful for the energy you bring to the world! Thank you for sharing your brilliant skills so willingly with us 🎂🍰🧁