Ingrédients pour Brown Sugar Buttercream
- 3 large egg whites
- Pinch of salt
- Dark Brown Sugar
- ½ cup (120ml) water
- 2 tablespoons fresh lemon juice
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon pure vanilla extract
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Comment préparer Brown Sugar Buttercream
- In a large bowl, combine 3 large egg whites and a pinch of salt. Set aside.
- In a small, heavy-bottomed saucepan, combine 1 ½ cups (300g) packed light brown sugar and ½ cup (120ml) water. Bring to a boil over medium-high heat, using a pastry brush dipped in water to wash down the sides of the pan as needed to prevent boiling over.
- Clip a candy thermometer to the side of the pan. Continue boiling until the syrup reaches 238-242°F (114-117°C).
- While the syrup is heating, beat the egg whites with an electric mixer on medium-high speed until frothy. Add 2 tablespoons of fresh lemon juice.
- Continue beating on medium speed until soft peaks form. Do not beat again until the sugar syrup is ready.
- Once the syrup reaches 238-242°F (114-117°C), immediately remove from heat and carefully pour it in a thin stream into the egg whites while beating on high speed. Pour the syrup down the side of the bowl.
- Beat the meringue until it is completely cool to the touch (about 6-7 minutes). It's crucial that the meringue cools properly before adding the butter.
- Reduce the mixer speed to medium. Gradually add 1 cup (2 sticks) unsalted butter, one piece at a time, beating well after each addition until fully incorporated.
- Continue beating until the buttercream is light, fluffy, and smooth.
- Add 1 teaspoon pure vanilla extract and beat for 1 more minute to combine.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
86g
Fat
87g
Carbs
7g
