Italian Meringue Frosting Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Water,
2/3 cup: Sugar,
1/3 cup: Large egg whites-, about 3
1/8 tsp: Cream of tartar,
2 tbsp: Sugar,
1 tsp: Vanilla,
Directions:
In a 3cup saucepan, combine the water and 2/3 cup sugar. Place over
low heat to dissolve the sugar, then increase the heat to medium high
and boil, without stirring, until a candy thermometer reads 235
degrees. (Wash down any sugar crystals slinging to the sides of the
pan with a brush dipped in cold water.) Near the end of the boiling
time, whip the egg whites with the cream of tartaruntil soft peaks
form. Add the 2 tablespoons sugar, and continue to whip until the
whites are stiff butnot dry. With the mixer running, pour the syrup
onto the whipped whites. Continue to whip onmedium speed, about 3
minutes more. Mixture will thicken, cool and form glossy, stiff
peaks. Addthe vanilla. Cool to room temperature, about 8 to 10
minutes, then frost cake right away.
Recipe By : BAKERS DOZEN (FLO BRAKER) SHOW #BD1A15
From: Jackie Bordelon
Source from luhu.jp
low heat to dissolve the sugar, then increase the heat to medium high
and boil, without stirring, until a candy thermometer reads 235
degrees. (Wash down any sugar crystals slinging to the sides of the
pan with a brush dipped in cold water.) Near the end of the boiling
time, whip the egg whites with the cream of tartaruntil soft peaks
form. Add the 2 tablespoons sugar, and continue to whip until the
whites are stiff butnot dry. With the mixer running, pour the syrup
onto the whipped whites. Continue to whip onmedium speed, about 3
minutes more. Mixture will thicken, cool and form glossy, stiff
peaks. Addthe vanilla. Cool to room temperature, about 8 to 10
minutes, then frost cake right away.
Recipe By : BAKERS DOZEN (FLO BRAKER) SHOW #BD1A15
From: Jackie Bordelon
Source from luhu.jp
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