for 7 cups or 1400 g
- 250 g + 66 g sugar
- 118 ml water
- 8 large egg whites (or about 300 g), at room temperature
- 1 teaspoon cream of tartar ('Weinsteinsäure', I used some baking soda made of it)
- 678 g unsalted butter, at room temperature, cut into small cubes
- one really LARGE bowl
- a handheld mixer (but a kitchen aid would be better ...)
In a small saucepan, stir the 250g sugar and the water until the sugar is dissolved. Bring to a boil over medium-high heat until the mixture simmers gently. Meanwhile, place the egg whites in your large bowl and whip until frothy/a little bit foamy and add the cream of tartar (it helps to stabilize the whole thing). turn the speed up and whip until the first peaks form, then add the rest of the sugar gradually. Continue whipping until glossy and stiff (don't get impatient, this may take a while). Now bring your sirup to a boil, remove from the heat and add ( in a steady stream) to the meringue (see notes). Be careful not to get anything of it on the sites or the rotating whips. Now you have to whip the meringue until it is cooled completely (which is the hardest part), this may take as long as 15 minutes. - Check before the quality of your mixer so it doesn't overheat during that time. You can check the temperature of the meringue with your finger. When it's cooled, start adding the butter in 3 to 4 portions. Don't panic if the mass starts to separate into water and butter - continue mixing, and you'll get the best buttercream ever ;)
The final product can be stored itno an airtight container in the refridgerator for a week or even frozen. When using afterward, let it get to room temparature (or use the microwave on low heat), mix again and add chocolate or other ingredients as you need.
Notes:
I use a large glass bowl which helps to shorten the cooling process, I dont recommend a plastic bowl.
The most important part is the whipping of the egg white before adding the sugar sirup. Don't be impatient, it has to be (or become) glossy and stiff. Always check if the bowl is grease free and the egg whites have room temperature. I find it helps if you separate them a day before you use them.
You don't need a thermometer to measure the temperature of the sirup. Just boil on high heat until you get large bubbles, remove it, wait for about 5 seconds and add it - that worked always fine for me. If you have to use a handheld mixer (like me) it is good to have someone holding the mixer or pouring the sirup.
