Meringue Buttercream Icing and Birthday Cakes
Meringue Buttercream Icing is the bomb! Oh my word, where has this recipe been all my life?
This Meringue Buttercream Icing recipe is my answer to almost a lifetime of searching for an icing or frosting recipe that I like. Let my begin by saying what I dislike about some frosting recipes.
Cream Cheese Frosting that is traditionally used in carrot cakes or red velvet cakes is good, but quite pricey. If you are using the more expensive brand with the higher fat content, even worse.
Buttercream Frosting is just too sweet for me, especially if you are making multi-layered cakes.
Just plain meringue frosting is ok if you use it on cupcakes, but on big cakes, it is just a little on the light side.
……. but then Meringue Butter Cream Icing happened and I am one happy customer. It is light, not overly sweet and buttery. Yes, yes, yes!
Ok, so I have the frosting or icing sorted, but I wanted a Red Velvet Cake for my birthday this year and for me there is only ONE recipe that cuts it. The recipe belongs to Christie-anne Wolmarans from Cookingfoody. I am not going to share the recipe with you, because it is her recipe and she earns a living from it, so I am afraid you are welcome to use another recipe or ask Christie-anne very nicely! This post is about the Meringue Buttercream Icing….. I saw the recipe on a post on Pinterest and it triggered my creative thoughts……
This batch makes enough icing to frost this 4 layered layer cake.
Meringue Buttercream Icing
5 x-large egg whites
250 g sugar
340 g butter – at room temperature
2 t vanilla extract
Place a stainless steel bowl over a pt of simmering water, making sure the bowl doesn’t touch the water.
Add the egg whites and sugar to the bowl and whisk gently until the sugar has dissolved completely and the egg whites are at about warm.
Transfer the mixture to the bowl of your mixer begin to whip until the meringue is thick and glossy. This takes about about 6 – 8 minutes.
While the machine is running, slowly add the butter cubes, one at a time and mix until the butter is fully incorporated. Keep going until the mixture is smooth and silky. If, at any point, the buttercream curdles, keep mixing until it comes back to smooth. Add vanilla and mix. Refrigerate for about 15 minutes before using as the mix can be a little runny.