The egg whites and syrup should be ready at about. Occasionally use a pastry brush and cold water to brush down any crystals that form on. Beat until bowl is cool to the touch ten minutes or so. Meanwhile pour the remaining sugar and 1 3 cup water in a medium saucepan set over medium heat. Pour sugar mixture slowly into egg whites.
Whip egg whites until stiff. Instructions for the syrup. If you ve been watching how to cake it then you know that this is my ultimate go to recipe for stacking filling crumb coating and icing all of my cakes. While the syrup is cooking combine the meringue powder water and salt in the bowl of your mixer. Bring to a boil.
8 extra large egg whites 2 cups sugar cup water 3 cups 6 sticks unsalted butter at room temperature but into small cubes 1 tablespoon pure vanilla extract directions put the whites in the bowl of a stand mixer fitted with the whip attachment. Combine the sugar and water in a small nonstick preferable if you have one saucepan. Buttercream 1 cup real butter no substitutions at room temperature 3 and cups confectioners sugar sifted 2 teaspoons vanilla extract 2 tablespoon heaving whipping cream. Yo s famous italian meringue buttercream. Master this classic recipe with step by step instruction from yo in our free cake icing basics program.
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