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Meringue Buttercream




Source of Recipe


Internet


List of Ingredients




1 1/4 cups sugar (I use superfine)
1/3 cup water

5 large egg whites
Pinch of cream of tartar

1 pound (4 sticks) cold unsalted butter, cut
into small pieces
1 teaspoon vanilla extract


Recipe



1. In a small saucepan over medium heat,
bring sugar and 1/3 cup water to a boil.
Boil until syrup reaches soft-ball stage
(238 degrees on a candy thermometer).

2. In the bowl of an electric mixer, use
the shisk attachment to beat egg whites on
low speed until foamy. Add cream of tartar
and beat on medium high until stiff but not
dry.

3. With the mixer running, pour the sugar
syrup into egg whites in a steady stream and
beat on high speed until steam is no longer
visible,about 3 minutes. Beat in butter,
piece by piece, on medium
speed.

4. Add vanilla and beat for 3 to 5 minutes,
until frosting is smooth and spreadable. If
it looks curdled at any point during the
beating process, keep beating to smooth it
out. It it becomes too soft for piping,
stir over ice water to stiffen.