JJR puts his spin on a monochrome white wedding cake filled with Italian meringue buttercream. Trust us, it tastes as good as it looks!
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Check out all the recipes featured on this episode on the You've Been Desserted website
www.youvebeendesserted.com/
Edited by Woody Roseland
www.roselandcreative.co
Italian Meringue Buttercream
Ingredients:
8 egg whites (1 cup or 300 ml)
1/4 cup water (59 ml)
1 cup granulated sugar (7 1/4 oz. or 206 g)
pinch of salt
2 1/2 cups unsalted butter (1 1/4 lbs, 5 sticks or 569 g)
1 cup confectioners sugar (4 oz. or 118 g)
2 Tablespoons Vanilla Extract
1.) In a small saucepan, combine the granulated sugar and water. Stir until all sugar is wet.
2.) Place on medium high heat. Do not stir any longer.
3.) While the sugar is heating, combine the egg whites and salt in a stand mixer fitted with the whip attachment.
4.) When the sugar mixture begins to boil, turn the mixer on medium speed.
5.) Heat sugar mixture to 250 F/121 C.
6.) Remove sugar from heat and pour into whipping egg whites in a small stream, pouring in between the whip and the side of the bowl.
7.) Turn mixer to high and whip until the bowl is back to room temp and not warm to the touch.
8) Place the mixer back to medium speed and add butter in small additions.
9.) Once all of the butter is in, add the vanilla and confectioners sugar.
10.) Keep whipping until mixture comes together.
Awesome Editing Work by: / woodyroseland
Here are the links for all the products we used in the show!
Offset spatula: amzn.to/3ffIJhc
Turntable: amzn.to/2AZ9IPk
Cake scraper: amzn.to/2zrDax6
Sprinkles: amzn.to/2YrpMS8
Stand Mixer: amzn.to/2AhkJM7
Mixing bowls: amzn.to/2Uz6IzY
Measuring Cups: amzn.to/2MLqYdw
Hand Blender: amzn.to/2AXjjWT
Spatulas: amzn.to/2Uzqk7i
Cake pans: amzn.to/2ZSPvn9
Pastry Brush: amzn.to/3fr3Iht
Large Piping Tip Set: amzn.to/2ZRJYxb
Raffaello Candy (centers): amzn.to/2BS6kGI
Skull Mold: amzn.to/2VYDV8Q
8 июл 2020
