Meringue Buttercream For Butter Cakes Recipes

MERINGUE BUTTERCREAM

Steps:

• In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240 degrees (soft-ball stage).
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.
• With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.

MERINGUE BUTTERCREAM

Steps:

• Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
• Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
• Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.

EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM

Steps:

• Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
• Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

MERINGUE BUTTERCREAM FOR BUTTER CAKES

Steps:

• Whisk sugar and egg whites in a large heatproof bowl set over a pan of simmering water until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer, 2 to 3 minutes.
• Fit an electric mixer with the whisk attachment, and beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes.
• Reduce speed to medium-low, and add butter several tablespoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla, beat until frosting comes together, 3 to 5 minutes. Beat on the lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

EASY MERINGUE BUTTERCREAM

Steps:

• One of the best-tasting buttercreams is also the easiest to prepare. See the end of the recipe for flavoring possibilities.
• 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 buttercream to room temperature and beat smooth by machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor 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: 3/4 cup thick raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries. Chocolate: 6 ounces chocolate melted with 4 tablespoons water, coffee or milk and cooled.

MERINGUE BUTTERCREAM

Steps:

• Beat the butter until smooth and set aside. In a small saucepan, combine the water and 3/4 cup of sugar. Stir until the sugar is dissolved. Slowly heat the mixture, stirring constantly, until it starts to bubble. Reduce heat to low and insert a candy thermometer. Do not contiue to stir.
• In a large bowl of an electric mixer, beat the egg whites at medium speed until foamy. Add cream of tartar and beat at high speed until soft peaks form. Gradually add the remianing 1/4 cup sugar and beat until stiff peaks form.
• Meanwhile, boil th esuagr mixture until it reaches 248 to 250 degrees F. on the candy thermometer. Do not let the temperature go above 250 degrees F. Turn off the heat and immediately pour the mixture into a glass measuring cup to stop the sugar from cooking. Pour a little of the sugar mixture onto the egg whites and beat them on low. Slowly add the rest of the sugar and then beat on high for 2 minutes. Beat on low until the mixture is cool. Add the butter, 1 tablespoon at a time, to the egg white mixture, beating continuously on low until all the butter is added. If the mixture starts to separate, beat on high for a few seconds until it solidifies. Beat until smooth, then add the flavoring. This icing can be stored at room temperature for 2 days or refrigerated for 10 days.

MERINGUE BUTTERCREAM

Steps:

• In a large bowl, combine the egg whites and the sugar and whisk until well blended; (yes, your arm will get tired).
• Set the bowl on top of a double boiler, or transfer mixture to the top pan of a double boiler and whisk constantly until the mixture is hot to the touch.
• Transfer to your mixer's bowl and beat on High with the whisk attachment until the bowl has cooled to the touch and the meringue forms stiff peaks.
• While beating on medium speed,slowly add the room temperature butter about 1/4 cup at a time.
• When all the butter has been added, it should be thick and creamy.
• Add the vanilla and blend until combined.
• This can be stored at room temperature for up to a day, refrigerated up to a week, and frozen up to a month.

ITALIAN MERINGUE BUTTERCREAM

Steps:

• In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.

MERINGUE BUTTERCREAM

Steps:

• In medium heavy saucepan, combine 1 1/2 cups sugar and 6 tablespoons water. Set over low heat and stir until sugar dissolves. Raise heat to high and boil syrup, undisturbed, until candy thermometer registers 240°F, occasionally washing down sugar crystals on side of pan with pastry brush dipped in cold water.
• While sugar is boiling, in bowl of electric mixer fitted with whisk attachment, beat egg whites until they just hold soft peaks. Slowly beat in remaining 1/2 cup sugar, then beat until whites just hold stiff peaks.
• Decrease speed to medium. Beat in hot syrup in slow, steady stream (try to avoid beaters and side of bowl), then beat until stiff, glossy peaks form and mixture is completely cool, about 8 to 10 minutes (the bottom of the mixing bowl should be cool to the touch).
• With mixer on medium, beat in butter, 1 piece at a time, and beat until thickened and smooth. (Mixture will break at first, but, as more butter is beaten in, will thicken and become glossy and smooth.) Beat in vanilla.
• Buttercream may be made up to 1 week before serving and chilled in airtight container. If chilled, bring completely to room temperature and beat again before using. Mixture will again appear to break, but will then become glossy and smooth.

MERINGUE BUTTERCREAM FROSTING - 1ST GENERATION

Steps:

• Whisk together egg whites and sugar in a double boiler pan.
• Heat over boiling water, "whisk"ing constantly, until the sugar is disolved and the egg begins to foam.
• Tranfer mixture to large bowl and beat until stiff peaks form.
• Add the butter 1 TBSP at a time. It is VERY important not to add it all at once, the meringe doesn't like it and gets all seperated. :0.
• After all the butter is added, scrape the edges of the bowl and continue mixing. It will act like a puddle of melty uck for a little while, but all of a sudden, it will thicken beautifully.
• Mix in the vanilla.
• Voila! I've found that the frosting has lots of air bubbles from being whipped, so if you're going to pipe it, I would mix it by hand with a spatula a little bit. It IS great for decorating! But keep in mind it's about half butter so don't hold on to the bag for long periods at a time. xD It tends to get melty.
• Enjoy!

SWISS MERINGUE BUTTERCREAM

Steps:

• In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
• Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
• Fill and frost 1 (8-inch) three-layer cake.