John Myers
Ingredients for 1 servings:
- 120 ml water
- 200 g sugar
- 4 egg whites
- 220 g butter
- Flavoring as desired, e.g. vanilla, rum etc.
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Put the water and sugar in a saucepan and heat until it’s bubbling, but not for too long, as we don’t want all the water to evaporate. While the sugar and water is simmering, beat the egg whites until stiff peaks form. Do the drop test. When the egg whites are stiff enough and all the sugar has dissolved in the water, add the sugar and water to the egg whites while stirring and continue stirring briefly. Then add the softened butter a little at a time. Don’t rush this; let the butter pieces mix in first, so just wait a moment until no real pieces are visible. Once all the butter is in, stir, stir, stir. The buttercream may look very runny, or even as if it didn’t set because it looks gritty, so just keep stirring. It can take a long time for the cream to thicken again, but then you’ll have a great result. Once it’s combined, you can add flavorings or coloring. Because the cream sets at different speeds, it’s difficult to set the time. Hope you enjoy this cream as much as I do.
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