List of ingredients:
*400 gm marshmallows
* 4 tbsp drinking water
* 900-1000 gm icing sugar
*3-4 tbsp vegetable shortening/crisco
* 1 tsp vanilla/almond essence/any other essence (optional)
*3-4 tbsp edible glycerin ( optional and might be needed for future kneading)
- Put the marshmallows in a greased bowl.
- Coat the marshmallows with water and melt either in a microwave oven or on a double boiler.
- Grease your hands and the surface of kneading with shortening.
- Spread about 500 gm of icing sugar on the kneading surface.
- Pour the melted marshmallow on the icing sugar.
- Slowly start to fold in icing sugar with melt marshmallow.
- Add another 300 gm of icing sugar and start kneading when the mix is somewhat like a parata dough.
- Knead until smooth and put the dough to rest for 12-24 hours in an airtight container. In urgent cases you may use directly, however you better add a tbsp of gumpaste with it for better consistency in that case.
Looking for a smooth buttercream that melts in mouth ? Italian Meringue buttercream is the answer to your pursuit. This is one of the riches and yummiest buttercream you possibly could make. You can add flavors and nuts and other add ins like peanut butter, chocolate, caramel, Nutella, coffee and so on to add variations to it. We will discuss that in a later blog. Today we are mainly describing how you can make this in some easy steps.
- 1+1/4 cups sugar
- 1+1/4 cup water
- 5 large egg whites
- Pinch of cream of tartar
- 400 gm butter, chilled and cut into small cubes.
- 1-1.5 teaspoon pure vanilla extract ( Add more vanilla if you want a pure vanilla flavor, if you plan for other add ins, use less vanilla.)
- Heat up sugar and water in a small pan over medium heat. Bring the mix to a boil and continue boiling until the syrup temperature reaches to 238 degree on a candy thermometer. If you do not own a thermometer test your sugar syrup to reach soft ball stage. You can do it by pouring drops of sugar syrup in cold water and see if you can hold and mould the syrup with your fingers. See the video for reference.
- You have to start making the meringue while the syrup is being made. So these are basically simultaneous processes. What we usually do is, we start the meringue just about 7-8 minutes after the first boil came to the syrup. You would not want to let your meringue sit for long, and again you would not want a cold syrup.
- Place your egg whites in a bowl of the stand mixture or just any bowl if you are using a hand mixer. I recommend you separate your egg whites just after you start heating the syrup.
- Start with a pinch of cream of tartar and beat in a low speed until the whites has started to get foamy.
- Add in your vanilla and increase whisking speed to medium. Continue beating until you have a stiff meringue, but be careful so that it does not become dry. DO NOT OVEBEAT, else it will ruin the whole thing. (You will get the knack of if after a few practice, so a few mess-ups is okay in the beginning J ).
- I basically check the syrup just before this step and usually in a few minutes of time the syrup is ready to be poured in. Continue beating and pour your syrup in a thin stream and increase your beating speed to the highest. Continue for 3 more minutes after all the syrup is poured in.
- Start adding the butter bit by bit. And continue beating until the buttercream looks and feels spreadable. Depending on the weather this final step might look different. Too hot weather will result in a little runny frosting, and do not worry, Just chill everything in a freezer for a few minutes and beat again to get your desired consistency. If the icing curdles too much, then let it come to room temperature for a few minutes and continue beating until everything is nice and smooth.