Ingredients
- 1 1/2 Cups Egg Whites
- 2 1/4 Cups Sugar
- 1 1/2 Cups Butter
- 1 1/4 tsps vanilla
Preparation
Step 1
1. Clean all utensils and equipment thoroughly with a paper towel moistened with lemon juice.
This eliminates any grease or oil that may prevent the meringue from whipping to its proper volume and conmsistency.
2. In the bowl of a standing mixer, thoroughly whisk together sugar and egg whites.
3. Set the bowl over a pot of boiling water. Whisking constantly, heat the mixture until all of the crystals have dissolved and the mixture is hot. Be careful not to cook the eggs.
NOTE: For salmonella safe egg whites, use pastuerized. If using fresh egg whites with sugar, the mixture must reach whites 160 degrees F for a few seconds.
4. Put the bowl back in the mixer fitted with a whisk attachment.
Beat on high speed until the egg whites form stiff peaks when the beater is lifted and the bottom of the bowl comes to room temperature, taking about 10 minutes. Stop the mixer and replace the whip attachment with the paddle attachment.
5. Set the mixer to low speed and add the butter, a few cubes at a time. When the butter is incorporated, turn the mixer to medium speed and beat until fluffy.
6. Set the mixer to low speed and add the vanilla.
7. Once the vanilla is incorporated, scrape the bowl and continue to mix on medium speed until you have a smooth, creamy texture.
If the buttercream is too liquid, refrigerate until completely cold and stiff, then rewhip.
VARIATIONS: Be sure that the buttercream is cool and stiff before adding any variations:
Praline: Add 1/2 cup (4 ounces) of praline paste in small additions on low speed. Once incorporated, turn your mixer to high speed for one minute.
Peanut Butter: Add 1/2 cup SMOOTH peanut butter in small additions on low speed. Once incorporated, turn your mixer to high speed for one minute.
Mocha: Add 1/4 cup (2 ounces) of cold strong coffee and 1/4 cup melted and cooled semisweet (58%) chocolate (2 ounces), each in a steady stream while mixing on low speed.
Raspberry: Add 1/2 cup (4 ounces) of seedless raspberry puree.
Cream cheese: Add 1 cup (8 ounces) softened cream cheese.
Chocolate: Add 1/2 cup (4 ounces) of melted and cooled semisweet (58%) chocolate in a steady stream while mixing on low speed until combined.
The chocolate must be cooled to about 100 degrees F, otherwise the buttercream mixture will melt.