Recipe#4278

Title: Meringue

Newsgroups: rec.food.recipes 
 From: RLNL11A@prodigy.com (MR RICHARD BOWLES) 
 Subject: Meringue Buttercream Icing 
 Date: Wed, 26 Apr 1995 16:14:00 +0000 
 Message-ID: <013.05904011.RLNL11A@prodigy.com> 

1 1/4 c water
 5 large egg whites
 Pinch of cream of tartar
 1 lb (4 sticks) cold unsalted butter, cut into small pieces
 1 tsp. vanilla extract
 In small saucepan over med. heat, bring sugar and 1/3 C water to
 a boil.  Boil until syrup reaches soft-ball stage (238 deg. on a
 candy thermometer).
 In the bowl of an electric mixer, use the whisk attachment to beat
 egg whites on low speed until foamy.  Add cream of tartar and beat
 on med. high speed until stiff but not dry.
 With the mixer running, pour the sugar syrup into egg whites in a
 steady stream and beat on high speed until steam is no longer
 visible, about 3 minutes.  Beat in butter, piece by piece.  Add
 vanilla and beat for 3 to 5 minutes, until frosting is smooth and
 spreadable.  If it looks curdled at any point during the beating
 process, keep beating to smooth it out.  If it becomes too soft
 for piping, stir over ice water to stiffen.  (This buttercream
 holds its shape particularly well, making it good for decorating.)