Meringue-based buttercream

Meringue-based buttercream

Crème au beurre meringue

By
From
Leiths How to Cook
Makes
enough to fill and top a 22 cm two-layered sponge
Photographer
Peter Cassidy

This method makes a light, soft icing using a meringue to combine with the butters.

Ingredients

Quantity Ingredient
3 egg whites
175g icing sugar
120g unsalted butter, at room temperature
120g salted butter, at room temperature

Method

  1. Put the egg whites and icing sugar in a large heatproof bowl and set over a saucepan of just simmered water (off the heat), making sure the base of the bowl is not touching the water.
  2. Whisk until the meringue is thick and holding its shape, using a hand-held electric whisk. Remove the bowl from the pan of water and continue to whisk until the bowl is a little cooler.
  3. Using a wooden spoon or hand-held electric whisk, beat the butters in a separate bowl. Gradually add the meringue, beating well after each addition, starting with 1 tablespoon, then increasing the amount as you add more until it is all incorporated. Add your chosen flavouring, if using, see below.

Flavourings

  • Lemon, orange or lime: To the finished buttercream, add the finely grated zest and juice of 1 lemon or orange, or 2 limes, to taste (the juice must not be cold).

    Coffee: Stir 3–4 teaspoons warm very strong coffee or espresso, to taste, into the finished buttercream. (Alternatively, 40–50 ml Camp Coffee can be used.)

    Chocolate: Melt 75–85 g good quality dark chocolate and stir in well, in additions, to the finished buttercream.
Tags:
Leiths School of food and wine
cookery course
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