Meringue Buttercream Frosting - 1st Generation |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 5 |
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Sophmore year of highschool I jobshadowed a pastry chef, and she told me that the best icing to use for cake is meringe buttercream. So I went online, found a cute little blog that told me all the steps in detail. mmhmhmm. Makes very fluffy frosting, great for decorating! Has a great texture, but unfortunately, it's VERY fattening because of all the butter, and also it has a pretty prominent butter flavor. That's my disclaimer. But don't be discouraged! When I discovered this recipe, I never went back to regular buttercream. Anyway, I'm working on a less fattening version involving gelatin. So check back! Ingredients:
6 egg whites |
1 cup granulated sugar |
1 1/3 cups butter, softened almost until liquid, but not clear |
1 1/2 teaspoons vanilla |
Directions:
1. Whisk together egg whites and sugar in a double boiler pan.
2. Heat over boiling water, whisk ing constantly, until the sugar is disolved and the egg begins to foam.
3. Tranfer mixture to large bowl and beat until stiff peaks form.
4. Add the butter 1 TBSP at a time. It is VERY important not to add it all at once, the meringe doesn't like it and gets all seperated. :0.
5. After all the butter is added, scrape the edges of the bowl and continue mixing. It will act like a puddle of melty uck for a little while, but all of a sudden, it will thicken beautifully.
6. Mix in the vanilla.
7. Voila! I've found that the frosting has lots of air bubbles from being whipped, so if you're going to pipe it, I would mix it by hand with a spatula a little bit. It IS great for decorating! But keep in mind it's about half butter so don't hold on to the bag for long periods at a time. xD It tends to get melty.
8. Enjoy!
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