Meringue Buttercream

* Exported from MasterCook *

Meringue Buttercream

Recipe By : Cooking Live Show #8892
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups (4 sticks) unsalted butter -- softened but
cool
1/4 cup water
1 cup granulated sugar
5 large egg whites -- at room temperature
1/2 teaspoon cream of tartar
2 teaspoons flavoring or liqueur

Beat the butter until smooth and set aside. In a small saucepan,
combine the water and 3/4 cup of sugar. Stir until the sugar is
dissolved. Slowly heat the mixture, stirring constantly, until it
starts to bubble. Reduce heat to low and insert a candy thermometer.
Do not continue to stir.

In a large bowl of an electric mixer, beat the egg whites at medium
speed until foamy. Add cream of tartar and beat at high speed until
soft peaks form. Gradually add the remianing 1/4 cup sugar and beat
until stiff peaks form.

Meanwhile, boil the suagr mixture until it reaches 248 to 250 degrees
F. on the candy thermometer. Do not let the temperature go above 250
degrees F. Turn off the heat and immediately pour the mixture into a
glass measuring cup to stop the sugar from cooking. Pour a little of
the sugar mixture onto the egg whites and beat them on low. Slowly add
the rest of the sugar and then beat on high for 2 minutes. Beat on low
until the mixture is cool. Add the butter, 1 tablespoon at a time, to
the egg white mixture, beating continuously on low until all the
butter is added. If the mixture starts to separate, beat on high for a
few seconds until it solidifies. Beat until smooth, then add the
flavoring. This icing can be stored at room temperature for 2 days or
refrigerated for 10 days. This is enough icing to fill and cover a 2
layer (9-inch) cake.




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