posted by Cissy 09-19-102 6:07 PM
Easy Meringue Buttercream
from Nick Malgieri's cookbook, "How to Bake."
4 large egg whites (1/2 cup)
1 cup sugar
pinch of salt
3/4 pound (3 sticks) unsalted butter, softened
1 Tbsp pure vanilla extract
Place egg whites, sugar and salt in the top of a double boiler over simmering water and whisk gently and constantly until the mixture is hot (140 degrees) and the sugar is dissolved, about 4 minutes. Remove from heat and whip in mixer with balloon whisk until thick and cooled, about 5 minutes. Beat in butter and continue beating until the mixture is smooth and spreadable. Use immediately or keep in fridge for up to 5 days. If using immediately, beat vanilla into buttercream and spread as desired.
If refrigerating between preparation and use, before using, bring buttercream to room temperature and beat with vanilla until smooth in mixer.
Note: Sometimes buttercream separates -- it will look like soft scrambled eggs. If this happens, dip the bottom of the mixing bowl in some hot tap water, then beat again until the mixture is smooth and spreadable.