Brown Sugar Buttercream

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 3 large egg whites, at room temperature
• 3/4 teaspoon salt
• 1 cup dark brown sugar, packed
• 1/2 cup water
• 1/2 teaspoon lemon juice, fresh is best
• 1 1/2 cups butter, cut into pieces and softened
• 2 teaspoons vanilla

Recipe

• 1 combine egg whites and salt in a large bowl, and just let it sit for now.
• 2 stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down the sides of the pan with a pastry brush dipped in water. this brings the bubbles down and stops them from boiling over the pan.
• 3 when sugar syrup reaches a boil, start beating egg whites with an electric mixer at med-high speed until frothy, then add the lemon juice. beat at med. speed until whites just hold soft peaks. do not beat again until sugar syrup is ready.
• 4 meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242º. immediately remove from heat and pour into a heatproof 1-cup glass measure.
• 5 beating the egg whites at high speed, slowly pour the hot syrup in a thin stream down the side of the bowl into the egg whites.
• 6 beat meringue, scraping down bowl, until meringue is cool to the touch,about 6-7 minute it is important the meringue is properly cooled before proceeding.
• 7 with mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (if meringue is too warm and buttercream looks soupy after some of the butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter).
• 8 continue beating until buttercream is smooth. (mixture may look curdled before all of the butter is added, but it will come back together before beating is finished).
• 9 add vanilla and beat 1 more minute.