Maple Snow Buttercream
Source of Recipe
internet
(Makes about 4 cups)
2 C. unsalted butter, room temperature
2 C. maple syrup
1/2 C. egg whites (4 or 5), at room temperature
1/2 tsp. salt
1 T. bourbon
1 tsp. vanilla
Beat butter in large bowl until fluffy; reserve.
Heat maple syrup in heavy medium saucepan over medium heat to
boiling; cook, without stirring, until syrup reaches firm ball
stage or candy thermometer registers 244 F. 31 to 32 minutes,
watching to see that syrup doesn't boil over. You should have
about 1 cup.
When syrup reaches soft ball stage (238 to 240 degrees), after
about 22 minutes, begin beating egg whites, with salt, in large
grease-free bowl with clean beaters; beat, on medium speed, until
stiff but not dry, 7 to 8 minutes.
Continuing to beat, add hot syrup in thin stream, scraping down
sides of bowl with rubber spatula once or twice. Continue to beat
mixture until it has reached room temperature and bowl no longer
feels warm, 10 to 15 minutes.
Increase speed to high; beat in one fourth of the reserved butter,
about 1 tsp. at a time, then beat in remaining butter by tablespoonsful.
Scrape down sides of bowl; beat in bourbon and vanilla.
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