ITALIAN MERINGUE BUTTERCREAM

Warren Brown writes, "This is the standard buttercream at CakeLove. It has a very smooth texture. It's easy to work with and one recipe is enough for a three- or four-layer 9-inch cake. It's rich so a little goes a long way. I like this buttercream because it has an excellent taste profile, is versatile and is easy to flavor, and handles well when decorating."

He notes, "Timing is important when making the cooked meringue that is the base for this buttercream," and says to heat the sugar syrup to 245 degrees before pouring it into the whipped egg whites.

Equipment: standing mixer, mixer bowl, wire whip attachment, candy thermometer, 1-quart saucepan, measuring cups including 1 cup and 1/4 cup, teaspoon set, 5 medium prep bowls, 3 small prep bowls, rubber spatula.

• 5 eggs (large)
  
• 10 ounces (1 1/4 cups) extra-fine granulated sugar, divided
  
• 1/4 cup water
  
• 1 pound (4 sticks) unsalted butter, soft

Set out the ingredients and equipment.

Separate the eggs and place the whites in the bowl of the standing mixer fitted with a wire whip attachment. Reserve the yolks for another use.

Measure 1 cup of the sugar into a heavy-bottomed 1-quart saucepan with 1/4 cup water. Gently stir to combine; I use the candy thermometer for this. Leave the candy thermometer in the saucepan, numbers facing down to balance the thermometer.

Measure the 1/4 cup sugar into a small bowl and set aside.

Cut the butter into tablespoon-size pieces and set aside in a medium bowl.

Begin making the sugar syrup. Place the saucepan with the sugar and water over medium-high heat. Partially cover with a lid to capture the evaporating water -- this helps to moisten the sides of the saucepan to prevent sugar crystals separating from the syrup.

Begin whipping the egg whites to stiff peak in a standing mixer fitted with the wire whip attachment set to high speed. When the whites are at stiff peak you have a meringue. Keep the mixer running and pour the 1/4 cup of sugar into the meringue.

Raise the heat to bring the syrup to 245 degrees if it is not there already. When the syrup is at 245 degrees, remove the thermometer and slowly pour the syrup into the meringue.

When pouring, keep your eye on the bowl. Aim for the space between the mixer bowl and the revolving wire whip. To maintain the same rate of pouring, pour slowly and raise the saucepan from your shoulder. Twisting at the wrist or elbow tends to throw off my aim.

After 1 to 2 minutes reduce the speed to medium for about 3 to 4 minutes or until the meringue is cooled.

Add the butter one tablespoon at a time. Increase the speed to high for one to two minutes to fully combine the butter with the meringue.

The following flavorings can be added to the base recipe for Italian meringue buttercream for cupcakes or a layered cake.

1 teaspoon vanilla extract

1/2 cup bittersweet chocolate, melted

2 to 4 tablespoons (to taste) dark rum

2 to 4 tablespoons (to taste) amaretto

1/4 to 1/2 cup raspberry puree

2 tablespoons lemon liqueur (lemoncello)

1 teaspoon orange oil

1 teaspoon lime oil

-- Warren Brown