Ingredients
- 7 cups granulated sugar
- 4 cups water
- 8 1/4 cups egg whites
- 1 tablespoon salt
- 12 cups soft butter
- 1/16 cups vanilla extract
Directions
Dissolve sugar in water over medium heat, in a medium saucepan. Increase heat to high and boil until syrup reaches 238 degrees F on candy thermometer. Whip egg whites and salt in a large bowl using a stand mixer or hand mixer on 4th speed until stiff peaks form. When syrup reaches 238 degrees F, reduce the mixer to the 3rd speed. Slowly add the hot syrup to egg mixture, carefully pouring it down the side of the mixing bowl. Continue mixing on 3rd speed until mixture reaches room temperature or put mixture in the refrigerator until cooled. Once cooled, whip mixture on 3rd speed and add butter in small pieces, beating until smooth, then beat in the vanilla extract.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By hrhodes
hillsboro
on March 06, 2013
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Just a tip for the deflated meringue mentioned in the previous review... If your egg whites are to hot it will melt the butter and get a bit soupy at first, but if you keep whipping it, it will stiffen back up and become fluffy again as it cools.
By reneewilliams09...
Savannah, 49
on November 10, 2012
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Well mfmgibbs, my husband and I were going to brave the waters and test this recipe after, of course, reproportioning it down to a practical amount. Here are our measurements:
1 3/4 c. Sugar
1 c. Water
2 c. Egg whites
1/4 tsp. salt
3 c. Butter
~1 T vanilla
Unfortunately, our attempts collapsed (or maybe I should say deflated when we added the room temperature butter to what we thought was room temperature egg whites. The butter melted slightly causing the egg whites to deflate and ruined the buttercream. At this point, we gave it up and opted for ganache icing instead.
We think this is a good recipe and will use it again but we strongly recommend chilling the egg whites before adding the butter. Good luck!
By mfmgibbs_11056940
Oneonta, AL
on March 23, 2011
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I'm just wondering what it was scaled down from. 6 pounds of butter? Really? is that for 6-8 cakes? I would like to make this buttercream, but think I'll wait on someone else to go first. Sounds delicious, but also sounds like it would make too much.
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