| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Egg whites (1/2 cup) |
| 1 |
c |
Sugar |
| 1 |
pn |
Salt |
| 12 |
oz |
(3 sticks) unsalted butter, softened |
|
|
Flavoring |
INSTRUCTIONS
Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over
a pan of simmering water and whisk gently and constantly until egg whites
are hot, about 140 degrees,
and sugar is dissolved, about 3 to 4 minutes.
Remove from heat and whip by machine until thick and cooled, about 5
minutes. Beat in butter and continue beating until buttercream is smooth
and spreadable. Use immediately or refrigerate, covered for up to 5 days.
Before using, bring to room temperatur e and beat until smooth with the
machine.
Beat in flavoring, a little at a time, and continue beating until
buttercream is smooth, about 2 minutes longer (always flavored buttercream
immediately before using it.)
Flavorings:
Liqueur: 2 to 3 tablespoons liqueur (such as Grand Marnier or dark or light
rum)
Lemon: 2 to 3 tablespoons lemon juice
Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2
tablespoons water, coffee or rum
Raspberry: 3/4 cup raspberry puree made by cooking down and straining a
10-ounce package of frozen raspberries
Recipe by: Cooking Live Show #CL8876 Posted to MC-Recipe Digest V1 #606 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997
A Message from our Provider:
“Rainbows – a gift from God”