Meringue Buttercream


2 cups Unsalted butter - (4 sticks) softened but coo
cup Water
5 lrgs Egg whites at room temperature
2 teaspoons Flavoring or liqueur


Beat the butter until smooth and set aside.
In a small saucepan, combine the water and 3/4 cup of sugar. Stir until the sugar is dissolved. Slowly heat the mixture, stirring constantly, until it starts to bubble. Reduce heat to low and insert a candy thermometer. Do not continue to stir.
In a large bowl of an electric mixer, beat the egg whites at medium speed until foamy. Add cream of tartar and beat at high speed until soft peaks form. Gradually add the remianing 1/4 cup sugar and beat until stiff peaks form.
Meanwhile, boil the suagr mixture until it reaches 248 to 250 degrees on the candy thermometer. Do not let the temperature go above 250 degrees. Turn off the heat and immediately pour the mixture into a glass measuring cup to stop the sugar from cooking. Pour a little of the sugar mixture onto the egg whites and beat them on low. Slowly add the rest of the sugar and then beat on high for 2 minutes. Beat on low until the mixture is cool. Add the butter, 1 tablespoon at a time, to the egg white mixture, beating continuously on low until all the butter is added. If the mixture starts to separate
This recipe yields enough icing to fill and cover a 2 layer (9-inch) cake.




1.0 servings


Friday, February 12, 2010 - 8:17pm



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