Easy Meringue Buttercream Recipe - Cooking Index
Easy Meringue Buttercream Recipe - Cooking Index
| 4 teaspoons | 20ml | Egg whites - (1/2 cup) (large) |
| 1 cup | 198g / 7oz | Sugar |
| 1 | Salt | |
| 12 oz | 340g | Unsalted butter - (3 sticks) - softened |
| Flavoring of your choice - see below |
Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot, about 140 degrees, and sugar is dissolved, about 3 to 4 minutes. Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered for up to 5 days.
Before using, bring to room temperature and beat until smooth with the machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor buttercream immediately before using it).
=== Flavorings ===
Liqueur: 2 to 3 tablespoons liqueur (such as Grand Marnier or dark or light rum).
Lemon: 2 to 3 tablespoons lemon juice.
Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum.
Raspberry: 3/4 cup raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8876 broadcast 05-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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