GOLDEN VALLEY, Minn. - Valentine's day is coming up soon and if you are looking for a sweet treat for your sweetie we've got some ideas that are cupid approved!
Terry John Zila of JohnJeanJuan CAKES joined KARE 11 News @4 to show how easy it is to make your valentine clamor for more.
Here is one of his favorite frostings.
Italian Meringue Buttercream
½ cup water
2 cups plus ¼ cup sugar (separated)
8 egg whites
1 teaspoon cream of tartar
6-8 sticks unsalted butter, softened to cool room temperature
1. In a small heavy saucepan, stir together the water and 2 cups of the sugar. Heat until the sugar dissolves, stirring constantly.
2. Heat the sugar/water mixture, without stirring, until the mixture comes to a boil. While the mixture heats, brush down the sides of the pan with a pastry brush dipped in cold water to prevent the formation of sugar crystals.
3. Clip on a candy thermometer and bring to a boil. Bring the syrup to the firm-ball stage (248 degrees on the candy thermometer).
4. While sugar syrup is cooking, place egg whites with the pinch salt in a clean, grease-free bowl of a standing mixer. With the whisk attachment, whip egg whites until foamy. Add the cream of tartar and beat until soft peaks form.
5. Gradually add the remaining ¼ cup sugar and whip until stiff, but not dry,
6. With the mixer running, slowly pour firm ball stage syrup into egg white mixture and continue whipping until mixture is cool, about 15 minutes.
7. Beat the softened butter into the whipped and cooled meringue a few tablespoons at a time.
Don't worry if the mixture begins to look curdled. This is totally normal. Simply keep adding the softened butter until the buttercream is smooth. You may only need 6 sticks of the butter, but have extra ready if needed to bring the buttercream to the proper smooth consistency.
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