Here's my version of meringue buttercream (so good my hubby can just eat a bowlful of this stuff!). It comes out very light and fluffy, but very rich and creamy, with a good butter flavor that isn't overpowering, and not too greasy, also just the right amount of sweetness! Has Crisco in it, but you can't taste it, just helps keep the whole thing stable and doesn't melt so easily!
Buttercream (with flavor variations)
Note: This is my own personal recipe that I developed. Please credit me if sharing with others. Thanks, Promise Whitley
3 tablespoons Wilton meringue powder
1/2 cup cold water
2 cups granulated sugar
¼ cup corn syrup
1/2 cup warm water
4 sticks (1 pound) unsalted butter, just at room temp (50-60 deg Fahrenheit is ideal)
1 stick (2 cups) of Crisco
1 teaspoon extract/flavoring: vanilla, lemon, orange, almond, mint, or crème bouquet
Wipe a large mixing bowl and beaters with a paper towel dampened with white vinegar, let air dry.
Once dried, in this mixing bowl and using these beaters, whip 3 tablespoons of Wilton meringue powder and 1/2 cup of cold water to stiff peaks.
While you are whipping this up, in a saucepan over medium, heat 2 cups granulated sugar, ¼ cup corn syrup and 1/2 cup warm water to 250 deg F then immediately transfer to a heatproof measuring cup and cool to 240 deg F.
Slowly add the syrup to the whipped meringue. To insure that the syrup does not crystallize from hitting the beaters, pour in a little at a time (about ¼ cup) and whip it in completely before adding more, but this all has to be added in before the syrup cools too much and starts to harden.
Once the syrup is all added, beat on high for 3 minutes until the meringue is very stiff and shiny.
Then place the bowl of meringue in an ice water bath and continue to beat on high for another 3 minutes.
Beat in the stick of Crisco until it is completely incorporated.
Then beat in 1 stick of butter at a time, completely incorporating each stick before adding the next one.
Add 1 teaspoons of extract or flavoring of you choice (vanilla extract, lemon extract, orange extract, almond extract, mint extract, or crème bouquet) and then whip on high for 3-7 more minutes (approx) until the fats and liquids are completely emulsified.
May be stored in on counter for up to 3 days as long as temp in house is 70 deg F or less or store in the fridge for up to 1 week. Allow to come to room temp and then rewhip on high for 3 to 5 minutes before using. Freeze up to 3 months. Thaw in fridge and then follow refrigerated directions.
All of the buttercreams below can be made from this buttercream base recipe:
Vanilla Bean Buttercream
Crème Bouquet Buttercream
White Chocolate Buttercream
Chocolate-Chocolate Chip Buttercream
Mint-Chocolate Chip Buttercream
Peanut Butter Buttercream
Peanut Butter-Chocolate Chip Buttercream
Dulche de Leche Buttercream
Brown Sugar Buttercream
Raspberry-Chocolate Chip Buttercream
Here's how to make 2 of them:
To make chocolate buttercream, make buttercream with vanilla extract and 4 to 8 oz melted and cooled (to room temp) unsweetened baking chocolate (adjust for how strong of a chocolate flavor you want).
To make brown sugar buttercream, substitute light brown sugar and dark corn syrup for the granulated sugar and regular corn syrup. Use orange extract.