Try this Easy Meringue Buttercream recipe, or contribute your own.
Suggest a better descriptionPlace egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot, about 140 degrees, and sugar is dissolved, about 3 to 4 minutes. Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered for up to 5 days. Before using, bring to room temperatur e and beat until smooth with the machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavored buttercream immediately before using it.) Flavorings: Liqueur: 2 to 3 tablespoons liqueur (such as Grand Marnier or dark or light rum) Lemon: 2 to 3 tablespoons lemon juice Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum Raspberry: 3/4 cup raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries Recipe by: Cooking Live Show #CL8876 Posted to MC-Recipe Digest V1 #606 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (1733g) | ||
Recipe Makes: 1 | ||
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Calories: 2704 | ||
Calories from Fat: 12 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1315.1mg | 45 % | |
Potassium 1313mg | 35 % | |
Total Carbohydrate 606.2g | 178 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 606g | ||
Protein 86.4g | 123 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2704
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