Forget regular buttercream, while it has it's place... I guess... it's just laden with so much sugar and is really not my favourite. Don't be scared to try a meringue buttercream. It's actually not hard and the taste is amazing! I like Italian meringue buttercream, there are variations including "Swiss". The other varieties don't use a hot sugar syrup, so might seem a little easier, but the Italian holds it's shape so much better and even survives a warm day outside! Perfect also for piping in macarons or on cupcakes.
This recipe, thank you thank you Martha Stewart, though I have adapted it a teensy bit, is simple and works amazingly. Don't have a stand mixer... then you need a helper who is happy to whisk for a long, long, long time. A stand mixer makes this much easier as you need it to be moving constantly for quite some time.
Alright! Let's get down to business.
Ingredients:
- 5 large egg whites (I use eggs that come in a carton of 700g).
- 1 1/2 cups of white sugar
- 1/3 cup water
- pinch of cream of tartar
- 375g room temperature butter (that's Aussie 1 1/2 blocks of butter)
- 1 teaspoon pure vanilla extract
Colours and flavors of choice.
Step 1:
Put all egg whites in your large mixer bowl. Put on high and as it starts to go frothy pop in the pinch of the cream of tartar. Mix till just starting to go firm
Step 2:
While the eggs whites are whisking, in a small saucepan on low heat mix the sugar and water. Let it come to the boil.
Grab a glass of icy cold water.
Every couple of minutes get a tiny spoonful of the sugar syrup and drop a tiny drop into the cold water. If it forms a little string or soft blob of clear toffee... (soft-ball stage) it's ready. If it doesn't... keep it simmering for a bit longer. You are aiming for a sugar temp of 115 degrees celcius (238 farenheit) on a candy thermometer. I don't have a candy thermometer so I go by the soft-ball test in cold water. It has always worked.
Step 3.
While the meringue in the mixer bowl is turning at a medium speed carefully pour from a height the sugar syrup in a very thin slow stream into the moving meringue.
Put the pan aside and turn the mixer onto to high and let it mix for about 3-5 minutes or until steam stops rising from the mix.
Step 4.
Start adding your butter as the mixer spins a blob at a time till all the butter is in. You will find that it might look a bit runny.. but don't worry it will suddenly all come together . Add your vanilla now. If it just doesn't seem to thicken add a bit more butter.
Step 5.
Now you can separate the mix and colour different colours, pop in piping bags, use as you like. This will make at least a generous 4 cups of buttercream.
Note: Room temperature and eggs a couple of days old work much better.
Note: Why not use the egg yolks to make some ice cream or passionfruit curd
Note: Store it in the refrigerator for a week or even freeze it for up to 2 months. Just make sure to allow time to bring it to room temperature before using it. Because of the high butter content, Italian Meringue Buttercream becomes quite firm when chilled.
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