| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | butter cream for 1 (9-inch) cake |
| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | butter cream for 1 (9-inch) cake |
Ingredients
- 2 cups sugar
- 2 tablespoons meringue powder
- 5 egg whites
- 1/4 cup corn syrup
- 1/2 teaspoon cream of tartar
- 1 1/4 cups butter, room temperature
- 3/4 cup shortening
- 1 tablespoon plus 1 teaspoon vanilla extract
- 1 vanilla bean, seeds scraped
- 10 chocolate sandwich cookies, crushed (recommended: Oreo)
Instructions
- Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. Mix egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat mixture over a hot water bath, stirring occasionally. The meringue is ready when the sugar is dissolved. Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes. Slowly add the cool, room temperature butter and shortening. Add the vanilla seeds and then fold in the crushed cookies.
Reviews
There are some steps missing in the recipe. I’d recommend reading through this recipe and the others (Chocolate Ganache and vanilla/chocolate cakes from sweet 16 episode) before starting this cake and filling in with your own details. The only problem is that it seems like a fussy recipe – if something is slightly off the texture will be wrong. This filling was the hardest to make.