close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

RecipeLion.com

Menu

Free Offer
23 Gingerbread House Designs and Recipes eCookbook and craft guide

This FREE eCookbook and craft book contains, not just one, but three amazing gingerbread house designs and building techniques, plus a myriad of delectably satisfying gingerbread recipes, including gingerbread cookies, candy for decorating, and more!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Buttercream Frosting, Silk Meringue

Ingredients
  • 1 cup sugar 7 oz
  • 5 large egg yolks
  • 1/2 cup milk 4.25 oz
  • 1 vanilla bean, split
  • 1/2 cup sugar 3.25 oz
  • 2 tablespoons water 1 oz
  • 2 egg whites 2 oz
  • 1/4 tsp cream of tartar
  • 1 pound butter, unsalted, room temperature
Instructions

Makes four cups of frosting; I often make six cups to fill, frost, and decorate a layer cake. This recipe has three parts: making the creme anglaise, making italian meringue, and blending both with the butter. Have ready a sieve suspended over a bowl, near the range. In a medium size heavy noncorrodible saucepan combine the sugar and yolks. In a small saucepan bring the milk and vanilla bean to a boil. Add 2 T of the milk to the yolk mixture, stirring constantly. Gradually add the remaining milk, stirring, and cook over medium low heat, stirring constantly, until just below the boiling point. The mixture will start to steam slightly and an accurate thermometer will register 170 F(between 160 & 180 F). The creme anglaise must also thicken, but not curdle or coagulate. Strain immediately, scraping up any clinging to the bottom of the pan. Scrape the seeds from the vanilla bean into the custard and cool to room temperature. To speed cooling, put the bowl in another bowl or sink partially filled with ice water. Have ready a heatproof glass measure near the range. In a small heavy saucepan (preferably with a nonstick lining) combine 1/3 cup sugar and the 2 T of water. Heat, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low. If using an electric range remove from the heat. In a mixing bowl beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form when the beater is raised. Graduallly beat in the remaining 2 T tablespoons sugar until stiff peaks form when the beater is raised slowly. Increase the heat and boil the styrup until a thermometer register 248 F to 250 F ( firm ball stage). Immediately transfer the sytrup to the glass measure to stop the cooking. If using an electric hand held mixer, beat the syrup into the egg whites in a steady stream. Don't allow syrup to fall on the beaters or they will spin it onto sides of bowl. If using a stand mixer, pour a small amount of syrup over the egg whites with the mixer off. Immediately beat a high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrupt clinging to the glass measure. Lower speed to medium and continue beating until completely cool, about 2 minutes. Place the butter in a large mixing bowl and beat on medium speed for 30 seconds or until creamy. Gradually beat in the creme anglaise until smooth. Add the Italian Merigue and beat on medium speed for 30 seconds or until creamy. Gradually beat in the creme anglaise until smooth. Add the Italiam Meringue and beat until just incorporated. If the mixture looks curdled instead of smooth it is too cold. Allow it to sit at room temperature to warm to 65 F before continuing to beat. Or place the bowl in a hot water bath very briefly until the buttercream touching the bowl just starts to melt. Remove at once and beat until smooth. Beat in optional additions. Place in an airtight bowl. The buttercream becomes slightly spongy on standing. Rebeat before using. Do not rebeat chilled buttercream until it has reached room temperature or it may curdle. When working with the frosting, keep it at 65 to 70 F.

Your Recently Viewed Recipes

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Apple Pie Crescent Roll Upsvideocam

Apple Pie Crescent Roll Ups are the easiest way to get your apple pie fix without the trouble of actually making a whole apple pie.… See more

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.