MERINGUE BUTTERCREAM
This recipe is from Colette Peters, in a wonderful book called Cakes To Dream On. This is one of the many recipes I tested when making my daughter's first birthday cake, and this is the best buttercream I've ever tasted. While still very buttery, it doesn't feel like you're simply eating a stick of butter. Awesome buttercream, you must try it!
Provided by Kay D.
Categories Dessert
Time 45m
Yield 10 cups
Number Of Ingredients 4
Steps:
- In a large bowl, combine the egg whites and the sugar and whisk until well blended; (yes, your arm will get tired).
- Set the bowl on top of a double boiler, or transfer mixture to the top pan of a double boiler and whisk constantly until the mixture is hot to the touch.
- Transfer to your mixer's bowl and beat on High with the whisk attachment until the bowl has cooled to the touch and the meringue forms stiff peaks.
- While beating on medium speed,slowly add the room temperature butter about 1/4 cup at a time.
- When all the butter has been added, it should be thick and creamy.
- Add the vanilla and blend until combined.
- This can be stored at room temperature for up to a day, refrigerated up to a week, and frozen up to a month.
Nutrition Facts : Calories 1231.5, Fat 110.5, SaturatedFat 70, Cholesterol 292.8, Sodium 75.6, Carbohydrate 60.5, Sugar 60.5, Protein 5.1
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