Mango Italian Meringue Buttercream

from Baa Baa Cupcake Have You Any Frosting? -- http://baabaacupcake.blogspot.com
  • 5 egg whites
  • 1 1/4 cups sugar
  • 1/4 cup cold water
  • 4 sticks unsalted butter at room temperature, cut into tablespoons
  • 2 tablespoons mango puree
  • 2 tablespoons mango syrup
  1. Add the water and 1 cup of sugar to a saucepan and stir.  Place the candy thermometer in the saucepan and partially cover the bowl.  Put it on medium-high heat.and allow to boil until it reaches 245F (this may also be known as the "firm ball stage").  
  2. While you are waiting for the sugar syrup to get that hot, start making the meringue.  Using the whisk attachment, whip the egg whites on high speed until you have stiff peaks.
  3. Add the remaining 1/4 cup of sugar to the meringue while the mixer is still running on high speed.  Don't forget to check in on the sugar syrup!
  4. Once the sugar syrup is 245F, slowly pour the syrup into the meringue while the mixer is running on high speed. 
  5. After all of the sugar syrup has been added, reduce the speed to medium until the meringue is cooled.  Test the temperature of the meringue by touching the bottom of the mixing bowl.  This will take several minutes.
  6. Add the butter 1 tablespoon at a time to the cooled meringue mixture while on medium speed.  Once all of the butter has been added, increase the speed to high and mix for an additional 1-2 minutes or until the butter has been well mixed into the meringue.  
  7. Add the mango puree and syrup to taste.  Mix well after adding.