Silky Buttercream

By norsegal8

Our favorite traditional buttercream, ultrarich and smooth, is baked on cooked meringue. This recipe takes a bit of time to put together, but the results are worth it. If you are lucky enough to have two bowls for your mixer, the job is easier.

Ingredients

• 1/2 cup (4 ounces) egg whites
• 1/4 cup light corn syrup
• 1 cup sugar
• 1/3 cup water
• 1/2 teaspoon cream of tartar
• 1.2 teaspoon salt
• 1 cup butter
• 1/2 cup vegetable shortening
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract (optional)

Details

Servings 4

Preparation

Step 1

Place the egg whites and water in the bowl of your mixer.

Place the corn syrup, sugar and water in a medium saucepan. Stir over low heat until combined and the sugar has dissolved. Cover the pan, bring to a boil, and boil for 3 minutes without stirring. Remove the cover and cook to the soft ball stage, 240°F.

Meanwhile, begin to beat the egg whites on low speed. When they are foamy, add the cream of tartar and salt. Gradually increase the speed of the mixer, continuing to beat until soft peaks form.

As soon as the sugar syrup reaches the soft ball stage, remove it from the heat. Turn off the mixer. Very carefully pour a quarter of the syrup down the inside of the mixing bowl. Turn on the mixer and beat well. Add the syrup in two more additions, working as quickly as possible. If the sugar is slightly overcooked and begins to harden, return it to the heat for a moment to re-melt it. Don't pour the syrup into the mixer while the mixer is on or you may splash yourself with the hot liquid, or the liquid may end up on the sides of the bowl.

Continue to beat the meringue until it cools to room temperature. This takes about 20 minutes. If you need to hurry it along, place the bowl of your mixer in an ice bath. If you try to add the butter before the meringue is cool, the butter will melt.

When the meringue is cool, beat in the room-temperature butter a bit at a time. If the frosting starts to separate, continue beating without adding any more butter until the frosting looks fluffy again. Beat in the vegetable shortening, then beat in your choice of flavorings.

If the frosting is very soft, refrigerate before using, or beat in extra vegetable shortening. Beating the butter and vegetable shortening together first, before beating them into the meringue, will ensure you end up with the lightest, fluffiest frosting.

FLAVOR OPTIONS
1/2 cup lemon curd + 1/8 teaspoon lemon oil
1/4 cup strained raspberry purée
1/4 cup hazelnut paste + 2 tablespoons hazelnut liqueur
2 ounces unsweetened chocolate, melted and cooled slightly