how to make buttercream frosting from food network chef jordan pillars

We recently had the opportunity to catch up with celebrity chef, Jordan Pilarski. As winner of The Food Network’s Season 3 Spring Baking Championship, guest host of The Food Network’s Christmas Cookie Challenge, and Instagram phenom, Chef Jordan Pilarski is baking up a name for himself in a big way.

During our visit, we learned about Chef Pilarski’s journey into baking, as well as what skills he leveraged when competing on the Spring Baking Championship. Oh, and one more thing…. We were able to snag Chef Pilarski’s famous buttercream frosting recipe that he uses when baking cakes in his home kitchen at The Ritz Carlton, Amelia Island. Y’all are going to love getting to know Jordan Pilarski!

How old were you when you began baking desserts?

I had no prior experience before college because I was always planning on being an architect. Unfortunately that dream faded and I became very passionate about baking and Junior year of high school I applied to one college, Johnson and Wales University in Providence, RI. I got accepted and started my baking career freshman year of college.

What is your favorite baking memory?

Winning the Spring Baking Championship by far, but also being able to bake side by side with some of the best bakers in the country on Food Network (my favorite network).

Have you ever had an epic baking fail? If so, what was it and how did you overcome the challenge?

Serving a raw piece of puff pastry to the judges on The Spring Baking Championship and I over came it by crossing my fingers and hoping for the best.

We loved watching you on The Season 3 Spring Baking Championship. How did you find you way onto the show?

I was actually contacted by a casting producer via Facebook saying I would be a good fit for the show. Three skype interviews later I was on a plane to LA for filming.

Aside from baking outstanding desserts, what skills do you think differentiated you from your competition? (planning, patience,teamwork, etc.)

By being a student athlete I needed to learn how to manage my time which I definitely think helped me set myself up for success during the competition. I also believe that by being in a sports setting my whole life, I have always had a competitive side. I have learned to work under pressure and I believe that was a big factor when it came to my success in The Spring Baking Championship.

What was the most important lesson you learned from being on The Spring Baking Championship?

To always stay humble and realize that there is always more to learn and you will never know everything.

You make incredible desserts and cakes at The Ritz Carlton. Do you have a go-to buttercream recipe that you could share with our readers?

1 ¼ cup of confectioners’ sugar
3 large egg whites
1/8 teaspoon of salt
2 cups unsalted butter at room temperature

Method of preparation

Place sugar, salt and egg whites in a bowl over a double boiler and whisk until sugar is dissolved, be careful not to cook the egg whites
Place mixture into a bowl fitted with a whisk attachment
Whip until stiff peaks form
Add butter a few tablespoons at a time letting each addition fully incorporate until adding the next tablespoon
If meringue seems soft, chill for 15 minutes before using

We love the look of fondant, but prefer the taste of buttercream. How do professional pastry chefs get their buttercream to look as smooth as fondant?

Tips:

When re-whipping swiss buttercream use paddle attachment to deflate all air bubbles in buttercream. This will allow smoother edges. When smoothing out edges of cake, heat off set or bowl scraper in order to create a flat surface. Be patient and practice makes perfect!