Easy meringue buttercream

1 Servings

Ingredients

Quantity Ingredient
4 larges Egg whites (1/2 cup)
1 cup Sugar
1 pinch Salt
12 ounces (3 sticks) unsalted butter, softened
Flavoring

Directions

Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot, about 140 degrees,

and sugar is dissolved, about 3 to 4 minutes.

Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered for up to 5 days.

Before using, bring to room temperatur e and beat until smooth with the machine.

Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavored buttercream immediately before using it.)

Flavorings:

Liqueur: 2 to 3 tablespoons liqueur (such as Grand Marnier or dark or light rum)

Lemon: 2 to 3 tablespoons lemon juice Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum Raspberry: ¾ cup raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries Recipe by: Cooking Live Show #CL8876 Posted to MC-Recipe Digest V1 #606 by "Angele and Jon Freeman" <jfreeman@...> on May 12, 1997

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