MERINGUE BUTTERCREAM
Provided by Melissa Murphy
Categories Mixer Egg Dessert Wedding Vanilla Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 cups
Number Of Ingredients 6
Steps:
- In medium heavy saucepan, combine 1 1/2 cups sugar and 6 tablespoons water. Set over low heat and stir until sugar dissolves. Raise heat to high and boil syrup, undisturbed, until candy thermometer registers 240°F, occasionally washing down sugar crystals on side of pan with pastry brush dipped in cold water.
- While sugar is boiling, in bowl of electric mixer fitted with whisk attachment, beat egg whites until they just hold soft peaks. Slowly beat in remaining 1/2 cup sugar, then beat until whites just hold stiff peaks.
- Decrease speed to medium. Beat in hot syrup in slow, steady stream (try to avoid beaters and side of bowl), then beat until stiff, glossy peaks form and mixture is completely cool, about 8 to 10 minutes (the bottom of the mixing bowl should be cool to the touch).
- With mixer on medium, beat in butter, 1 piece at a time, and beat until thickened and smooth. (Mixture will break at first, but, as more butter is beaten in, will thicken and become glossy and smooth.) Beat in vanilla.
- Buttercream may be made up to 1 week before serving and chilled in airtight container. If chilled, bring completely to room temperature and beat again before using. Mixture will again appear to break, but will then become glossy and smooth.
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Smith Andrew
[email protected]Overall, this is a great meringue buttercream recipe. It's easy to make and it tastes delicious.
Rosselle Balbin
[email protected]This recipe is a bit confusing, but the buttercream turned out great. It's very rich and flavorful.
Jesus Escamilla
[email protected]This buttercream is a bit too sweet for my taste, but it's still pretty good.
Felix Ogutu
[email protected]I've made this meringue buttercream several times now, and it's always a hit. It's the perfect frosting for any chocolate cake or cupcake.
Benny G.
[email protected]This buttercream is amazing! It's so fluffy and creamy, and it pairs perfectly with chocolate cake.
Naheed Maher
[email protected]I'm not a huge fan of meringue buttercream, but this recipe is pretty good. It's not too sweet, and it has a nice, light texture.
abdul jabbar abduljabbar
[email protected]This recipe is a bit tricky, but it's worth the effort. The meringue buttercream is absolutely delicious.
Candice Howard
[email protected]I made this buttercream for the first time last week, and it was a disaster. The meringue wouldn't stiffen, and the buttercream was too runny to frost my cake.
Ndudi Desmond
[email protected]This buttercream is delicious! I love the combination of the meringue and the butter.
Juan Justine
[email protected]I've made this meringue buttercream several times now, and it's always a winner. It's so easy to make, and it always turns out perfectly.
Azizullah Salamzada
[email protected]This meringue buttercream is the best I've ever had! It's so smooth and creamy, and it holds its shape perfectly. I used it to frost a chocolate cake, and it was a huge hit with my family and friends.