Really good frosting. A little different. Really smooth, shiny frosting. Really tasty! It's pretty simple - I actually like making this compared to regular buttercream.
Recipe: Martha Stewart
5 large egg whites
1 2/3 cups packed dark brown sugar
1/4 tsp salt
4 sticks (2 cups) unsalted butter, room temperature
Put egg whites, sugar and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition. The meringue will deflate slightly as butter is added. Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature and beat before using.
No comments:
Post a Comment