ITALIAN MERINGUE BUTTERCREAM FROSTING
There's several of these recipes on here, each one a little different, but since I found this one on the CRAFTSY site it's become my go to recipe and always a hit. Not to sweet, and easy to work with. Someone stated - "tastes like clouds it's so light" a little time intensive but oh so worth it
Provided by Bonnie G 2
Categories Dessert
Time 40m
Yield 4 cups, 15 serving(s)
Number Of Ingredients 8
Steps:
- In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
- Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
- Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
- Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
- Add vanilla whip until just combined.
- Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.
Nutrition Facts : Calories 148.6, Sodium 70.5, Carbohydrate 35.9, Sugar 34.2, Protein 1.9
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