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1995-09-27
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Newsgroups: rec.food.recipes
From: RLNL11A@prodigy.com (MR RICHARD BOWLES)
Subject: Meringue Buttercream Icing
Date: Wed, 26 Apr 1995 16:14:00 +0000
Message-ID: <013.05904011.RLNL11A@prodigy.com>
Martha Stewart's Meringue Buttercream Icing (in May issue)
1-1/4 c water
5 large egg whites
Pinch of cream of tartar
1 lb (4 sticks) cold unsalted butter, cut into small pieces
1 tsp. vanilla extract
1. In sm. saucepan over med. heat, bring sugar and 1/3 C water to a
boil. Boil until syrup reaches soft-ball stage (238 deg. on a candy
thermometer).
2. In the bowl of an electric mixer, use the whisk attachment to
beat egg whites on low speed until foamy. Add cream of tartar and
beat on med. high speed until stiff but not dry.
3. With the mixer running, pour the sugar syrup into egg whites in a
steady stream and beat on high speed until steam is no longer visible,
about 3 minutes. Beat in butter, piece by piece. Add vanilla and
beat for 3 to 5 minutes, until frosting is smooth and spreadable. If
it looks curdled at any point during the beating process, keep
beating to smooth it out. If it becomes too soft for piping, stir
over ice water to stiffen. (This buttercream holds its shape
particularly well, making it good for decorating.)