This is a classic. It provides silky buttery icing. It has nothing to do with the butter and icing sugar some people call butter cream. But it is a lot more work. This recipe provides a large amount, sufficient for three dozen cupcakes or three cakes, depending on their size. It takes food colouring well.
Dissolve the sugar in the water in a heavy enamel saucepan. Bring to a boil without stirring. Cover and let boil for 2 or 3 minutes , until there are no sugar crystals left Uncover and continue boiling until syrup reaches the soft-ball stage (240° F) on a candy thermometer.
While syrup is cooking, beat egg whites and cream of tartar, in a mixer, using the wire whisk and a perfectly clean bowl ( like for meringue) until very stiff peaks are formed.
As soon as 240° is reached, start pouring the syrup slowly drop by drop almost along the side of the bowl, try not to hit the whisk.
And keep beating until cool ( at least ten minutes). I sometimes put a cold wet towel under the bowl to hasten the cooling process.
In a separate bowl, cream butter until fluffy.
When the meringue mixture is cool, add the softened butter, 3 tablespoons at a time. Beat well. Keep beating if it becomes curdled looking. It should be thick and creamy. If it was too warm stir over ice until it starts to thicken. Beat in the Grand Marnier ( or other flavour).
Frosting is ready to use.You should not refrigerate frosting, keep it cool over a bowl of ice water. (But I have been known to put leftovers in the fridge and it was still good when I used it later at room temperature after a little whisking)
Ingredients
Directions
Dissolve the sugar in the water in a heavy enamel saucepan. Bring to a boil without stirring. Cover and let boil for 2 or 3 minutes , until there are no sugar crystals left Uncover and continue boiling until syrup reaches the soft-ball stage (240° F) on a candy thermometer.
While syrup is cooking, beat egg whites and cream of tartar, in a mixer, using the wire whisk and a perfectly clean bowl ( like for meringue) until very stiff peaks are formed.
As soon as 240° is reached, start pouring the syrup slowly drop by drop almost along the side of the bowl, try not to hit the whisk.
And keep beating until cool ( at least ten minutes). I sometimes put a cold wet towel under the bowl to hasten the cooling process.
In a separate bowl, cream butter until fluffy.
When the meringue mixture is cool, add the softened butter, 3 tablespoons at a time. Beat well. Keep beating if it becomes curdled looking. It should be thick and creamy. If it was too warm stir over ice until it starts to thicken. Beat in the Grand Marnier ( or other flavour).
Frosting is ready to use.You should not refrigerate frosting, keep it cool over a bowl of ice water. (But I have been known to put leftovers in the fridge and it was still good when I used it later at room temperature after a little whisking)