Italian Meringue Buttercream
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Egg white-based buttercream, made by beating butter into Italian meringue, is made in almost the exact same way as egg yolk-based buttercream, except that soft ball-stage sugar syrup is poured into beaten egg whites instead of beaten egg yolks. Most professional chefs prefer buttercream made with egg yolks-probably because of its rich unctuousness-but when a perfectly white buttercream is called for, as on a wedding cake, the pale yellow egg yolk-based buttercream wont work. You can make the buttercream in the same bowl in which you made the meringue. The finished buttercream has a silky smooth texture and a delicate buttery flavor.
ingredients
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serves: 6
4 cups Italian meringue
1 1/2 cups butter (cubed or sliced)
Nutrition Facts
Italian Meringue Buttercream
Servings Per Recipe: 6
Amount per Serving
Calories: 609
- Total Fat: 52.6 g
- Saturated Fat: 30.5 g
- Trans Fat: 1.9 g
- Cholesterol: 155.9 mg
- Sodium: 534.8 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 0.9 g
- Sugars: 18 g
- Protein: 1.6 g
preparation
1. After you make the Italian meringue, simply add the butter, a handful at a time, to the meringue and beat on medium to high speed with either a stand mixer or a handheld mixer until the butter disappears. Wait until each batch of butter is worked in before adding more.
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