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Ingredients
- 4 lrg Egg whites - (1/2 c.)
- 1 c. Sugar
- 1 pch Salt
- 12 ounce Unsalted butter - (3 sticks) softened Flavoring of your choice see below
Directions
- Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly till egg whites are warm, about 140 degrees, and sugar is dissolved, about 3 to 4 min. Remove from heat and whip by machine till thick and cooled, about 5 min. Beat in butter and continue beating till buttercream is smooth and spreadable. Use immediately or possibly chill, covered for up to 5 days.
- Before using, bring to room temperature and beat till smooth with the machine. Beat in flavoring, a little at a time, and continue beating till buttercream is smooth, about 2 min longer (always flavor buttercream immediately before using it).
- = Flavorings =
- Liqueur: 2 to 3 Tbsp. liqueur (such as Grand Marnier or possibly dark or possibly light rum).
- Lemon: 2 to 3 Tbsp. lemon juice.
- Coffee: 3 Tbsp. instant coffee (espresso, if possible) dissolved in 2 Tbsp. water, coffee or possibly rum.
- Raspberry: 3/4 c. raspberry puree made by cooking down and straining a 10-oz package of frzn raspberries.
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