Step 3: Make the buttercream
Italian Meringue Malibu Buttercream
Ingredients
200g caster sugar
75g water
80g egg white (at room temperature)
200g unsalted butter (at room temperature)
25g - 50g of Malibu
I used about half of the amount this made to cover the cupcakes. You can refrigerate the remaining buttercream for one week or freeze for up to one month.
Method
1. Place the caster sugar and water in a saucepan and bring to boil without stirring. At the same time as putting this on, start to gently beat 80g of egg whites to soft peaks using a mixer.
2. When the temperature of the syrup reaches 105°C increase the speed of the mixer. Once the syrup hits 115°C remove the saucepan from the heat and pour in a thin stream into the beaten egg whites. Continue beating the meringue for 10 minutes so that it cools.
3. Once you are sure the meringue is cool start adding small lumps of the butter, mixing each bit in thoroughly until adding another piece. Once it is all added increase the speed of the mixer and mix for about half a minute until the buttercream has a smooth, light but firm consistency.
4. Add the Malibu and mix again on high for another half a minute or so.
I used about half of the amount this made to cover the cupcakes. You can refrigerate the remaining buttercream for one week or freeze for up to one month.
Ingredients
200g caster sugar
75g water
80g egg white (at room temperature)
200g unsalted butter (at room temperature)
25g - 50g of Malibu
I used about half of the amount this made to cover the cupcakes. You can refrigerate the remaining buttercream for one week or freeze for up to one month.
Method
1. Place the caster sugar and water in a saucepan and bring to boil without stirring. At the same time as putting this on, start to gently beat 80g of egg whites to soft peaks using a mixer.
2. When the temperature of the syrup reaches 105°C increase the speed of the mixer. Once the syrup hits 115°C remove the saucepan from the heat and pour in a thin stream into the beaten egg whites. Continue beating the meringue for 10 minutes so that it cools.
3. Once you are sure the meringue is cool start adding small lumps of the butter, mixing each bit in thoroughly until adding another piece. Once it is all added increase the speed of the mixer and mix for about half a minute until the buttercream has a smooth, light but firm consistency.
4. Add the Malibu and mix again on high for another half a minute or so.
I used about half of the amount this made to cover the cupcakes. You can refrigerate the remaining buttercream for one week or freeze for up to one month.
Remove these ads by
Signing UpFlag this comment as:
Not NiceInappropriateSpam
Visit Our Store »
Go Pro Today »
