ITALIAN MERINGUE BUTTERCREAM by PROFESSIONAL CHEF

Ingredients

For Sugar Syrup

Water                        50g

Sugar                        120g

For Meringue

Eggwhites                60g

Sugar                        30g

Cold Butter              350g( in pieces)

PROCEDURE

1. In a sauce pan combine 120g sugar and 50g water, put it in a high heat until become soft ball syrup.

2. While doing sugar syrup Mix 60g eggwhites  in medium speed until soft peak thend add 30g sugar gradually and mix until stiff peak.

3. Gradually pour in sugar syrup.

4. Add "COLD" butter portion by portion.

5. Mix in high speed for 6-8 minutes.