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Posted by DeniseNH on August 12, 2007 at 10:00:49:

In Reply to: Re: Discovery: A more stable Italian Meringue Buttercream posted by Roseanna on August 11, 2007 at 21:44:05:

Meither powdered egg whites or meringue powder (makes no difference) with 1/2 cup water and beat till frothy. Add 4 cups powdered sugar and beat for 5 - 7 minutes. Add one stick butter and 1 and a half cups Crisco plus colorless vanilla and a dash of salt. The original recipe also calls for Creme Bouquet but I didn't have any so I left it out. Beat and set that bowl aside. Next make the Italian Mering Buttercream: Into a low sauce pan place one cup granular sugar and 1/3rd cup water, attach candy thermometer to side of pan and turn heat on to just below medium. While that's coming to 250 place five egg whites (not powdered) into a mixing bowl along with one cup granulated sugar and whip until light and frothy. When the sugar water comes to 250 or slightly above, quickly dump into frothy egg whites while beaters are still turning (at a lower speed though) and make sure to use a rubber spatula to get what's left in the bottom of the sauce pan quickly before it hardens. Turn the mixer back up to medium and let it go for about 15 minutes or until you touch the side of the bowl and it's no longer warm or only slightly warm. Put three sticks of unsalted butter into a measuring cup and microwave till soft but not melted. Add to the cooler mix in the bowl and beat on medium until it comes to a cottage cheese stage followed by a nice smooth texture. Hint: If it's just not coming together and remains loose, either place the whole bowl into the freezer for 15 minutes to cool it down or add small chips of frozen butter from a fourth stick until it comes together. Next add the bowl of Marisol's icing, and a tablespoon full of Wilton Whitener and blend. It smooths out so beautifully and tastes devine.arysols Icing: Into your bowl place 1/4th cup of

Follow Ups:

• Corrected copy. Wording got messed up So Sorry. - DeniseNH 10:13:22 08/12/07 (6)
  • Re: Corrected copy. Wording got messed up So Sorry. - Donnatx 19:49:16 08/15/07 (1)
    • Good Gracious NO, NOT 4 POUNDS - DeniseNH 20:29:17 08/15/07 (0)
  • Re: Corrected copy. Wording got messed up So Sorry. - roseanna 11:02:15 08/12/07 (3)
    • Re: Official Bakery - DeniseNH 11:32:03 08/12/07 (2)
      • Re: Official Bakery - Roseanna 14:45:57 08/13/07 (1)
        • Re: Official Bakery - DeniseNH 19:28:50 08/13/07 (0)

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: Meither powdered egg whites or meringue powder (makes no difference) with 1/2 cup water and beat till frothy.  Add 4 cups powdered sugar and beat for 5 - 7 minutes.  Add one stick butter and 1 and a half cups Crisco plus colorless vanilla and a dash of salt.  The original recipe also calls for Creme Bouquet but I didn't have any so I left it out.  Beat and set that bowl aside.  Next make the Italian Mering Buttercream:  Into a low sauce pan place one cup granular sugar and 1/3rd cup water, attach candy thermometer to side of pan and turn heat on to just below medium.  While that's coming to 250 place five egg whites (not powdered) into a mixing bowl along with one cup granulated sugar and whip until light and frothy.  When the sugar water comes to 250 or slightly above, quickly dump into frothy egg whites while beaters are still turning (at a lower speed though) and make sure to use a rubber spatula to get what's left in the bottom of the sauce pan quickly before it hardens.  Turn the mixer back up to medium and let it go for about 15 minutes or until you touch the side of the bowl and it's no longer warm or only slightly warm.  Put three sticks of unsalted butter into a measuring cup and microwave till soft but not melted.  Add to the cooler mix in the bowl and beat on medium until it comes to a cottage cheese stage followed by a nice smooth texture.  Hint:  If it's just not coming together and remains loose, either place the whole bowl into the freezer for 15 minutes to cool it down or add small chips of frozen butter from a fourth stick until it comes together.  Next add the bowl of Marisol's icing, and a tablespoon full of Wilton Whitener and blend.  It smooths out so beautifully and tastes devine.arysols Icing:  Into your bowl place 1/4th cup of 


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