BSSwiss Meringue

chocolate cake - BSSwiss Meringue

6 large egg whites
1.5 cups of good quality brown sugar
1/4 tsp. salt
24 tablespoons of butter
2-3 tsp vanilla
1-2 tsp cinnamon

Whisk the egg white, sugar and salt in a double boiler over medium heat until the eggs reach 140F and the sugar is fully dissolved.

Transfer mix to a perfectly clean mixer bowl and whip until the egg whites are stiff and fluffy. The bowl needs to be completely cool before you add the butter.

Add butter one tbsp. at a time letting it work in before you add the next tsp. *don’t panic if it breaks or curdles* just keep whipping the crap out of it.

Once all the butter is added and the frosting is stable, whisk in the vanilla and cinnamon.

 

Thank You Jodi Chick from FB Group Team Buttercream for sharing your recipe.  This will not be released on my page once papers are signed from owner.  Until then, it will be saved as a draft.