Easiest Way to Make Cherry Buttercream Eggs

Italian Meringue Buttercream

2 lbs powdered sugar, sifted.

Recipe Summary Italian Meringue Buttercream

Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.

Ingredients | Cherry Buttercream Eggs

5 egg whites

1 pinch cream of tartar

1 ¼ cups white sugar

⅔ cup water

2 cups unsalted butter, chilled and cubed

1 teaspoon pure vanilla extract

Directions

Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.

Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.

Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.

For a chocolate hazelnut buttercream, beat a whole container of chocolate hazelnut spread (such as Nutella(R)) into the finished buttercream. It is delicious on a rich chocolate layer cake.

Info | Cherry Buttercream Eggs

prep: 23 mins cook: 7 mins total: 30 mins Servings: 12 Yield: 4 1/2 cups

TAG : Italian Meringue Buttercream

Desserts, Frostings and Icings, Buttercream,