Italian Meringue Buttercream
This is a tricky recipe and may not come out correctly the first time. it took me 3 tries to master the method. it does work, and is really a beautiful frosting/icing. hint: step 3 is the key i believe. you must just wet the sugar. start by adding a tbs of water at a time. 2nd hint: use a metal bowl for the eggwhites. hope these hints help!!
Steps
Make sure that all ingredients are at room temperature.
The first step is to start cooking the sugar.
Pour water- just enough to wet the sugar , corn syrup and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat.
When the bubbles start to form around the edge of the pan , insert a candy thermometer in the mixture.
As mixture boils , do not stir and using a pastry brush and a bowl of water , brush down the sides of the pan to prevent crystalization.
Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks.
The sugar is ready when it reaches 240 degrees f , what is known as the soft ball stage.
Make an italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites.
Do not pour the hot sugar onto the beaters , or it will splatter.
Continue whipping the meringue on medium-high speed until the outside of the bowl is warm bu.
Ingredients
granulated sugar, corn syrup, egg whites, unsalted butter