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LOCATION: Recipes >> Cakes Icing >> Meringue 03

Print this Recipe    Meringue 03

Meringue Buttercreme
(about 14-16 C.)

1 1/3 c egg whites
2 2/3 c sugar
2 1/4 pounds cold but not hard butter
1-3 tsp. vanilla

Whisk over hot water until it is hot to the touch (120 degrees).
Whip egg whites until they are cool and make nearly stiff peaks.

Whip into the egg white mixture the butter. Cut the butter into
pieces and add one at a time, mixing well after each. When the
butter is all incorporated add the vanilla.


For a filling for orange cake:
(about 2 C.)

Make a white chocolate ganache (1 3/4 c white chocolate pieces
melted into 1 1/3 c heavy cream heated just to boiling). Then add
1 Tbl. Grand Marnier.

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