Italian Meringue Buttercream (M.Stewart)
Source of Recipe
Martha Stewart
List of Ingredients
2 cups sugar
2/3 cup water
6 egg whites
1 pinch salt
1/4 teaspoon cream of tartar
1 1/4 pounds unsalted butter, room temperature
1 teaspoon vanilla
3 tablespoons liqueur (Grand Marnier)Recipe
Combine sugar and water in a heavy saucepan and bring to boil without stirring. Cover and let boil until the sugar is completely dissolved, 3-5 minutes. Uncover and let the mixture boil until it reaches the soft ball stage, 240ºF on a candy thermometer. While the syrup is cooking, beat the egg whites with the salt and cream of tartar until very stiff peaks form. When the syrup reaches 240ºF, pour 1/4 c of the syrup into the stiffly beaten egg whites, drop by drop, beating at high speed. Gradually add the rest of the syrup in a fine stream and beat for 8-12 minutes, or until the mixture is cool. There must be no heat left in the meringue or the butter will melt.
In a separate bowl, cream the butter until light and fluffy. Add the butter to the cooled meringue mixture, 3 T at a time, beating well after each addition. The frosting should gradually become very thick and creamy. If it does not thicken properly, the meringue may have been too warm; stir over a bowl of ice until the frosting thickens. Beat in the vanilla and the Grand Marnier. The buttercream should be used immediately. Keep the buttercream cool over a bowl of ice water, stirring often, but do not refrigerate it. Frost each layer with an undercoat and refrigerate immediately.
|
Â
Â
Â
|
member logon
