MERINGUE BUTTERCREAM
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe can be used to make our Flower Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes
Number Of Ingredients 6
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.
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Biscuit Nelson
[email protected]I'm very disappointed with this recipe.
Boniface Asuquo
[email protected]This recipe is a waste of time and ingredients.
Aniyah Thompson
[email protected]I would not recommend this recipe to anyone.
Emerson Haaland
[email protected]This buttercream was a complete disaster. It was too sweet, too runny, and it didn't hold its shape.
Aminat Gbadamosi
[email protected]I followed the recipe exactly, but the buttercream turned out grainy.
Zion Thorne
[email protected]This buttercream was too runny and didn't hold its shape well.
Ajay kumar122
[email protected]I had a lot of trouble getting the buttercream to the right consistency. It kept separating.
Chloe Goose
[email protected]This buttercream was a bit too sweet for my taste, and it had a strange aftertaste.
Michael Farrier
[email protected]I'm not a big fan of meringue buttercream, but this one was pretty good.
MD: NAZIR MIAH
[email protected]This buttercream was a bit too runny for my taste, but it still tasted good.
Daisycriesred
[email protected]I had a little trouble getting the buttercream to the right consistency, but once I did, it turned out great.
Lwazi7 Shandu
[email protected]This buttercream is a bit too sweet for my taste, but it's still very good.
Darla Jerome
[email protected]I love the flavor of this buttercream. It's not too sweet, and it has a hint of vanilla.
Md Toyoub
[email protected]This buttercream is so easy to make, and it always turns out perfectly. I've used it to frost cakes, cupcakes, and cookies, and it's always a hit.
All Fun Is Here
[email protected]I love this meringue buttercream! It's so light and fluffy, and it has the perfect amount of sweetness. I've used it to frost cakes, cupcakes, and cookies, and it's always a hit.
Cece Weatherspoon
[email protected]This buttercream is amazing! I used it to frost a vanilla cake, and it was the best cake I've ever had.
Rafik Ansari
[email protected]I've made this meringue buttercream several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.
Asadullah Lasharie
[email protected]This meringue buttercream is the best I've ever had! It's so light and fluffy, and it has the perfect amount of sweetness. I used it to frost a chocolate cake, and it was a huge hit with my family and friends.