*  Exported from  MasterCook  *
 
                            Meringue Buttercream
 
 Recipe By     : Cooking Live Show #8892
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          (4 sticks) unsalted butter -- softened but
    cool
      1/4  cup           water
    1      cup           granulated sugar
    5      large         egg whites -- at room temperature
      1/2  teaspoon      cream of tartar
    2      teaspoons     flavoring or liqueur
 
 Beat the butter until smooth and set aside. In a small saucepan,
 combine the water and 3/4 cup of sugar. Stir until the sugar is
 dissolved. Slowly heat the mixture, stirring constantly, until it
 starts to bubble. Reduce heat to low and insert a candy thermometer.
 Do not continue to stir.
 
 In a large bowl of an electric mixer, beat the egg whites at medium
 speed until foamy. Add cream of tartar and beat at high speed until
 soft peaks form. Gradually add the remianing 1/4 cup sugar and beat
 until stiff peaks form.
 
 Meanwhile, boil the suagr mixture until it reaches 248 to 250 degrees
 F. on the candy thermometer. Do not let the temperature go above 250
 degrees F. Turn off the heat and immediately pour the mixture into a
 glass measuring cup to stop the sugar from cooking. Pour a little of
 the sugar mixture onto the egg whites and beat them on low. Slowly add
 the rest of the sugar and then beat on high for 2 minutes. Beat on low
 until the mixture is cool. Add the butter, 1 tablespoon at a time, to
 the egg white mixture, beating continuously on low until all the
 butter is added. If the mixture starts to separate, beat on high for a
 few seconds until it solidifies. Beat until smooth, then add the
 flavoring. This icing can be stored at room temperature for 2 days or
 refrigerated for 10 days. This is enough icing to fill and cover a 2
 layer (9-inch) cake.
 
 
 
 
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