MERINGUE BUTTERCREAM FROSTING - 1ST GENERATION
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!
Provided by MandyLovesPandys
Categories Dessert
Time 3m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 4
Steps:
- Whisk together egg whites and sugar in a double boiler pan.
- Heat over boiling water, "whisk"ing constantly, until the sugar is disolved and the egg begins to foam.
- Tranfer mixture to large bowl and beat until stiff peaks form.
- 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.
- 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.
- Mix in the vanilla.
- 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.
- Enjoy!
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