26 ounces Granulated sugar (1 lb. 10 oz.)
8 fluid ounces Water
16 Eggs
3 pounds Lightly salted butter, softened but not melted
1 pound Italian Meringue
2 fluid ounces Vanilla, coffee, lemon or other flavoring extracts
Yield: 2 quarts
1. Combine the sugar and water in a small saucepan and bring to a boil. Continue boiling until the syrup reaches 240°F (116°C).
2. Meanwhile, beat the egg yolks in a mixer fitted with a wire whisk on low speed. When the sugar syrup reaches 240°F (116°C), pour it slowly into th egg yolks, gradually increasing the speed at which they are whipped. Continue beating at medium-high speed until the mixture is very pale, stiff and cool.
3. Gradually add the softened butter to the egg mixture, frequently scraping down the sides of the bowl.
4. Fold in the Italian meringue with a spatula. Fold in flavoring extracts just until well distributed throughout the buttercream.
Notes: Variation:
Chocolate Mousseline Buttercream -- Add 2 fl. oz. (60 milliliters) vanilla extract to the buttercream, then stir in 10 ounces (300 grams) melted and cooled bittersweet chocolate.
8 fluid ounces Water
16 Eggs
3 pounds Lightly salted butter, softened but not melted
1 pound Italian Meringue
2 fluid ounces Vanilla, coffee, lemon or other flavoring extracts
Yield: 2 quarts
1. Combine the sugar and water in a small saucepan and bring to a boil. Continue boiling until the syrup reaches 240°F (116°C).
2. Meanwhile, beat the egg yolks in a mixer fitted with a wire whisk on low speed. When the sugar syrup reaches 240°F (116°C), pour it slowly into th egg yolks, gradually increasing the speed at which they are whipped. Continue beating at medium-high speed until the mixture is very pale, stiff and cool.
3. Gradually add the softened butter to the egg mixture, frequently scraping down the sides of the bowl.
4. Fold in the Italian meringue with a spatula. Fold in flavoring extracts just until well distributed throughout the buttercream.
Notes: Variation:
Chocolate Mousseline Buttercream -- Add 2 fl. oz. (60 milliliters) vanilla extract to the buttercream, then stir in 10 ounces (300 grams) melted and cooled bittersweet chocolate.
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