Wedding Buttercream


1 cup egg whites (8 large eggs)
2 cups granulated sugar (C & H Baker's Sugar works wel
1 teaspoon cream of tartar
3 cups sifted powdered sugar
6 stks (1 ½ pounds) unsalted butter, softened and cut into pieces
1 cup (6 ounces) Crisco
4 tablespoons , or to taste, pure vanilla extract, Boyajian citrus o


(Lemon, orange or lime), liqueur (such as Grand Marnier, Kahlua, framboise, Frangelico, rum, brandy, and the like), or orange or rose flower water
Using a hand whisk, stir gently until the mixture reaches 120 degrees and sugar is melted. Immediately transfer to clean mixer bowl and beat on low with balloon whisk attachment until frothy.
Add cream of tartar, then increase speed to medium-high. When egg whites are fluffy, increase speed to high. Whip on high until meringue thickens and comes to room temperature, 10 to 15 minutes. (Don't skip this step. If mixture is not cool when butter is added, frosting will be greasy.)
Reduce mixer speed to medium-low and gradually sprinkle in sifted powdered sugar. Add butter and shortening in 2- to 3-tablespoon increments. Keep mixing until all the butter has been added and a creamy consistency is reached.
Add flavoring and beat until smooth. Cover and store in the refrigerator until needed. Frosting keeps 3 to 4 days in refrigerator and can be frozen for up to 3 months.
Variation: Substitute 1 cup of mild honey or maple syrup for granulated sugar for a completely different flavor. Be sure to use a complementary flavoring.




8.0 servings


Sunday, February 14, 2010 - 9:31am



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