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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From the Syllabub blog . Use this to fill layers of Chocolate Sour Cream Cake. Yum! Ingredients:
1 1/4 cups sugar (about 8 3/4 ounces or 250 gm) |
5 large egg whites |
1 pinch cream of tartar |
1 lb unsalted butter, chilled |
1 teaspoon pure vanilla extract |
brandy or liqueur, to taste |
Directions:
1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238F on a candy thermometer (soft-ball stage).
2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
3. With mixer running, add syrup to whites in a thin stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and brandy. If icing curdles, keep beating until smooth.
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