Meringue buttercream recipe for beautiful flowers | Malinovka

Meringue buttercream recipe

Ingredients

-290g unsalted butter (I use butter 82.5% fat)
-150g egg whites (4-5 eggs)
-150g sugar (or 140g regular sugar + 10g vanilla sugar)
-2g citric acid (optional)  

Process:
1. Take the butter out of the fridge and cut it into cubes.
2. Separate egg whites from egg yolks.
3. Combine egg whites with sugar and citric acid in a heatproof bowl.
4. Put the bowl on a steam bath (a saucepan with boiling water). Stir with a wire whisk until the mixture heats up to 60-65C (140-149F). If you don’t have a thermometer – wait until the sugar dissolves completely (until you don’t feel it between your fingers).
5. Pour the egg whites mixture into a mixer bowl and whip until you get a high-volume puffy mass (my mixer has 7 speed levels, I use 4.5).
6. The working temperature of butter is 15-17C (59-62.6F). Use a microwave if you need the butter to warm up faster.
7. After you whip the egg whites, let them chill to 26-28C (78.8-82.4F). You can put the mixture into the fridge for 3-5 min.
8. Combine butter with the egg whites mixture and whip until you get homogeneous soft mass. Stop the mixer once in a while and scrape the mixture off the walls of the mixer bowl.
9. The frosting is done once it becomes homogeneous and stops “weeping” (oozing liquid).

The frosting can be used immediately. Shelf life is 72 hours in the fridge and up to 2 months in the freezer. How do you restore the frosting after keeping it in the fridge/freezer for a while? Take the frosting out of the fridge/freezer. Let it warm up to room temperature. If the frosting isn’t homogeneous any more – whip it using a mixer until it’s homogeneous again.

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