Italian merinque buttercream is not only great for decorating cupcakes with swirls and covering cakes, it also tastes delicious!
Ingredients
- 1/2 cup of cold water (120ml)
- 2 1/4 cups of caster sugar (530ml / 430gr)
- 1 cup of eggwhites (10) pasturized eggwhites only!
- 1 1/2 pound of soft unsalted butter (680gr)
- 1 teaspoon of vanilla extract
- Kitchen stand mixer
Makes 8 cups.
Instruction
Step 1: First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.
Step 2: Place sugar & water in a casserole and bring it to the boil and start the timer. Boil it on medium high temperature.
Step 3: When the sugar syrup has been boiling for 5 minutes, start the kitchen mixer on full speed and whisk the eggwhites for the last 2 mins. When the timer is up, the sugar syrup is done. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. Discard any leftover syrup in the casserole. Be very carefull not to get burned on the hot syrup.
Step 4: When all sugar syrup has been added, it should look thick and fluffy. Stop the mixer and change for the paddle attachment. To avoid meringue splatter all over your kitchen place a clean tea towel over the mixer. Set the timer on 10 minutes and beat on high speed. This is how long it takes in my mixer for the mixing bowl to be cool to the touch.
After 10 minutes, you should now have a lovely thick meringue like on the photo.
Step 5: Now its time to add the butter. Start the mixer on high speed and with a knife cut pieces of the butter and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smoothe buttercream. When that happend slow down the mixer and add 1 teaspoon of vanilla extract. Stop the mixer and scrape down the bowl and start again. I do this two times. You should now have a bowl full of Italian meringue buttercream.
If you have taken it out from the fridge or freezer then bring it back to room temprature and whip it smoothe before use.
Flavour options:
- Raspberry: 1/4 cup of raspberry puré or more pr. 2 cups of Italian merinque buttercream
- Lemon Curd: 1/2 cup of Lemon Curd pr. 2 cups of
Italian merinque buttercream
- Chocolate: 2-3 oz of melted chocolate, cooled down to 98 F, pr. 1 cup of
Italian merinque buttercream
- Coffee: 2 tbsp of instant coffee mixed with 2 tbsp of warm (not boiling) water pr 3 cups of
Italian merinque buttercream
