Martha Stewart S Grand Marnier Italian Buttercream Frosting Recipes

ITALIAN MERINGUE BUTTERCREAM

Steps:

• In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
• Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
• With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

BUTTERCREAM FROSTING

Steps:

• In a small, heavy-bottomed saucepan, mix together sugar and 2/3 cup water. Bring to a boil and do not stir. Cover and boil until no sugar crystals remain, 2 to 3 minutes. Uncover and continue boiling until syrup reaches 240 degrees on a candy thermometer (soft-ball stage).
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and cream of tartar until stiff peaks form. When sugar mixture has reached 240 degrees, add 1/4 cup to bowl of mixer, drop by drop. Slowly add remaining sugar mixture and continue beating until cool, 7 to 10 minutes.
• In the clean bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy. Add creamed butter to cooled egg white mixture, 3 tablespoons at a time, whisking well after each addition. Frosting should become thick and creamy. If egg mixture is too warm, frosting may remain thin; set bowl over ice and stir until thickened. Add Grand Marnier and mix until well combined. Use frosting immediately.

GRAND MARNIER

Steps:

• Blend all together.
• Let stand one month and strain into another bottle or glass container.
• Pour, sit back and enjoy.

MARTHA STEWART'S GRAND MARNIER ITALIAN BUTTERCREAM FROSTING

Steps:

• Combine sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).
• Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not overbeat.
• When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt.
• In seperate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately!