Silk Meringue Buttercream & Variations

By norsegal8

This is the buttercream to have on that proverbial desert island. In fact, it is rather like a floating island buttercream with its combination of crème anglaise and Italian meringue.
Although more time consuming and exacting to prepare than Classic Buttercream, it has the advantage of being equally smooth, but more airy, stable and resistant to warm temperatures. The greater stability makes it a dream for piping decorations.

Ingredients

• CREME ANGLAISE
• 1/2 cup sugar
• 5 large egg yolks
• 1/2 cup milk
• 1 large vanilla bean, split or 1/2 large Tahitian vanilla bean
• ITALIAN MERINGUE
• 1/3 cup + 2 tablespoons sugar
• 2 tablespoon water
• 2 large egg whites (1/4 cup)
• 1/4 teaspoon cream of tartar
• 2 cups unsalted butter (must be softened)

Preparation

Step 1

FOR THE CRÈME ANGLAISE
Have ready a sieve suspended over a bowl, near the range.
In a medium size heavy, non-corrodible saucepan combine the sugar and yolks.
In a small saucepan, bring the milk and vanilla bean to a boil. Add 2 tablespoons of the milk to the yolk mixture, stirring constantly. Gradually add the remaining milk, stirring, and cook over medium-low heat, stirring constantly, until just below the boiling point. The mixture will start to steam slightly and an accurate thermometer will register 170 degrees F. Strain immediately, scraping up any clinging to the bottom of the pan.
Scrape the seeds from the vanilla bean into the custard and cool to room temp. ( To speed cooling, put the bowl in another bowl or sink partially filled with ice water.) Cover and refrigerate up to 5 days or until ready to complete the buttercream.
FOR THE ITALIAN MERINGUE
Have ready a heatproof glass measure near the range.
In a small heavy saucepan (preferably with a nonstick lining) combine 1/3 cup sugar and the 2 tablespoons of water. Heat, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low. ( If using an electric range remove from the heat.)
In a mixing bowl beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form when beater is raised slowly.
Increase the heat and boil the syrup until a thermometer register 248 to 250 degrees F, the firm ball stage. IMMEDIATELY TRANSFER THE SYRUP TO THE GLASS MEASURE TO STOP THE COOKING.
If using an electric hand-held mixer, beat the syrup into the egg whites in a steady stream. Don't allow syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the egg whites with the mixer off. Immediately beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating until completely cool ( about 2 minutes). The Italian Meringue keeps for 2 days refrigerated. Rebeat briefly before using.

TO COMPLETE THE BUTTERCREAM
Place the butter in a large mixing bowl and beat on medium speed for 30 seconds or until creamy. Gradually beat in the creme anglaise until smooth. Add the Italian Meringue and beat until just incorporated. If the mixture looks curdled instead of smooth, it is too cold. Allow it to sit at room temp to warm to 70 degrees F before continuing to beat. Or place the bowl in a hot water bath very briefly until the buttercream touching the bowl just starts to melt. Remove at once and beat until smooth.

PRALINE SILK MERINGUE BUTTERCREAM
Use only 1/4 cup sugar instead of 1/2 cup when making the crème anglaise. Beat 1/2 cup Praline Paste into the buttercream before adding the meringue.

CARAMEL SILK MERINGUE BUTTERCREAM
When making the crème anglaise, add the vanilla bean to 1 cup milk, bring to a boil and keep warm. In a heavy pan combine the 1/2 cup sugar with 2 tablespoons water and bring to a boil, stirring constantly. Cook, without stirring until deep amber (360°F). Remove immediately from the heat and slowly pour in the hot milk, reserving the vanilla bean. Return to low heat, and cook, stirring, until the caramel is totally dissolved. Proceed as for the regular crème anglaise by gradually add the caramel mixture to the yolks, cooking to 170°F., and adding the vanilla seeds.

ESPRESSO SILK MERINGUE BUTTERCREAM
Dissolve 2 tablespoons instant espresso powder in the hot crème anglaise. Beat up to 1/4 cup Kahlua into the finished buttercream.

CHOCOLATE SILK MERINGUE BUTTERCREAM
Beat 8 ounces of melted and cooled extra bittersweet or bittersweet chocolate into the finished buttercream.

APRICOT SILK MERINGUE BUTTERCREAM
Beat 1 cup of unsweetened apricot puree into the finished buttercream. Add 2 teaspoons apricot essence for further intensity if desired.

RASPBERRY SILK MERINGUE BUTTERCREAM
Add 1/2 cup Cordon Rose Raspberry Conserve or 1 cup commercial seedless raspberry jam plus 1 tablespoon freshly squeezed lemon juice to the finished buttercream. If the conserve or jam is very stiff, heat gently until softened. Add the lemon juice and allow to cool to room temperature before adding to the buttercream. To retain a mice pink color, add 6 drops of red food color.

STRAWBERRY SILK MERINGUE BUTTERCREAM
Add 1/2 cup pureed Cordon Rose Strawberry Conserve to the finished buttercream. To retain a pink color, stir in 6 drops of red food color. Add a few drops of essence of wild strawberry if desired for further intensity.