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    Meringue Buttercream Icing

    Source of Recipe


    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.)




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