Martha Stewart's Grand Marnier Italian Buttercream Frosting |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 18 |
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This is the icing she says to put on every wedding cake and is her most popular. Got it out of my Martha Stewart cookbook. Ingredients:
2 cups sugar |
2/3 cup water |
6 egg whites |
1 pinch salt |
1/4 teaspoon cream of tartar |
1 1/4 lbs butter, softened |
1 teaspoon vanilla |
3 tablespoons grand marnier |
Directions:
1. Combine sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° 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 salt, and beat on medium-high speed until stiff but not dry; do not overbeat.
3. When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt.
4. In seperate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately!
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