|
Easiest, Most Delicious Meringue Buttercream
I found this recipe made a frosting that is way too rich from too much butter.
here are some techniques that make a successful meringue buttercream:
1. cut butter in pieces before starting; remove from fridge 5 minutes before you add to meringue.
2. use room temp egg whites (place the whole eggs in bowl of hot water about 10 minutes).
3. Whisk egg whites and add sugar gradually over hot water (don't just wait for it to heat up). Remove the meringue from heat is when it is completely smooth; when you rub some between your fingers, there is no grit at all from the sugar. I live at high altitude so the temp method doesn't work for me, but this smooth-meringue technique works perfectly every time.
Use superfine sugar (pulse sugar in food processor until fine) to help make a smooth meringue more easily.
4. Butter can only be added to room temp meringue! Whisk until it's absolutely cool; the mixing bowl will be at room temp, as will a dab of meringue on your wrist. This can take up to 10 minutes of whisking.
You may have added butter to warm meringue.
5. Wait until butter you just added is completely mixed in before adding next piece; scrape bowl.
If frosting is too soft or curdled, whip, whip whip and it will come together. :)
0 users found this review helpful
|
Reviewed On:
Feb. 8, 2012
|