MERENGUE BUTTERBEERCREAM

 

  • Cooking Time: 12 to 20
  • Servings:
  • Preparation Time:

Ingredients

  • 1 pound unsalted butter, soft and cut into one inch pieces
  • 1 cup and 1/2 cup sugar
  • 1/3 cup stout (such as Guinness)
  • 5 egg whites
  • 1/4 tsp cream of tartar

Directions

  • In the bowl of a stand mixer, place egg whites, with cream of tartar and 1/2 cup sugar nearby.
  • Heat 1 cup sugar and 1/3 cup stout in a small saucepan.
  • Heat over medium high heat until sugar is dissolved.
  • When sugar reaches 230F on a candy thermometer, turn mixer on medium high.
  • When egg whites are frothy, add cream of tartar. Gradually add the 1/2 cup sugar.
  • When egg whites begin to form soft peaks, turn the mixer down to medium low and begin to drizzle in the boiling sugar mixture (which should be at approximately 245-250F, firm ball stage).
  • When all of the hot sugar is added, turn the mixer up to medium high and beat until the bowl is no longer warm to the touch.
  • Add the butter one lump at a time and continue beating until mixture is smooth and fluffy, approximately 12-20 minutes.
  • It will look rather like ricotta cheese for a while - just keep beating! Top butterbeer cake with buttercream "head".
  • Keep at room temperature - do not refrigerate.

Notes

Categories: Dessert  Frosting  Stove 

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