INGREDIENTS:
6 Large Fresh Egg Whites
300g (1 1/2cups)White Sugar
240g (2cups) -Confectioners Sugar
170g (3/4cups)Shortening
454g (2cups) - Butter
I Tbsp - Vanilla Extract
Yield 6cups
(enough to ice 30 cupcakes, or fill and ice 1- 8″cake)
**Yield may differ in results from person to person due to the volume of the meringue, whether you weighed your ingredients or use volume measure, so this yield is approximate
METHOD:
Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.
Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!
Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.
Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions. 1-2-3 fast fast!
Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end, and you are DONE! Best Buttercream EVER!
***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer
NOTE: MANGO CHIFFON CAKE RECIPE WILL BE POSTED IN DIFFERENT PAGE :)
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