Italian Marengue Butter Cream

This is a butter cream. So it is not low fat! And definitively not low sugar....
But if you use sugar paste, you need to have something that protects it from becoming sloppy. And butter cream is it. If you use regular cream, it will not keep "fresh" and it might sort of melt.

The taste is good. But I have some difficulties with butter cream in general. Little too heavy. But all right. Here is the recipe.

Ingredients

200gr egg whites (which maps to 7 average size eggs or 6 big)
300gr caster sugar
80ml water
450gr unsalted butter (keep at room temperature until soft)
1 tsp vanilla powder

Instructions

Whip the egg whites. They do not need to be perfectly stiff as they will have to keep being whipped after you add the hot sugar. Cook the water with the sugar until it reaches the temperature of 118 degrees Celsius. While whipping, add the hot sugar. Be careful as it is very hot. Make sure you do not hit the whips.... That might become seriously dangerous. Keep whipping until the marengue becomes cold. It will take a very long while so I recommend to use a Kitchen Aid or similar tool. Then add the vanilla powder and add little of the butter at the time. When you do that, make sure to use the lowest speed on the blender. It is supposed to become fluffy and stable butter cream.


For some reason it does not become as hard as other butter cream. Guess it has to do with the air in the egg whites. But I am not sure how long it can be in the fridge before you spread it out. I have had some in the fridge since more than one week and it still tastes delicious to be honest. But it is hard. I will maybe try to take it out of the fridge and see if it becomes softer one day... :)

Rumours go that it can "go wild". But that has not happened to me.