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1-2-3 ButterCream
METHOD: ITALIAN MERINGUE
1) Place sugar and water
together in a pot. Place over medium heat, and stir sugar until
dissolved. Raise heat to high and cook until 240F is reached
on a candy thermometer. Throughout the cooking process, wash
down the sides of the pot with a brush and warm water.
2) At 230F, begin whipping the egg whites with the cream of
tartar. Whip to soft peaks.
3) When the sugar reaches 240F, begin slowly pouring the hot
sugar syrup into the soft peak egg whites. During this procedure
the machine is running on 2nd speed! After all the sugar has
been added, turn the machine up to 3rd speed, and whip until
cool - this takes about 30 minutes.
TO MAKE BUTTER CREAM:
4) Cream the butter (butter & sweetex), lemon juice
and vanilla extract until light.
5) Slowly add this creamed butter mixture to the cooled meringue.
With the mixer on 2nd speed. After the butter is completely added,
turn the machine up to 3rd speed for about 5 minutes and whip
until light and fluffy. |
