Recipe: Silk Meringue Buttercream, Creme Anglaise and Italian Meringue from The Cake Bible

If you need to bake a cake, Rose Levy Beranbaum's "The Cake Bible" is THE cookbook to have. The recipes have been meticulously fashioned and her instruction is clear and thorough. The cakes I have tried from this book have always been perfect. In addition to the variety of cakes offered in this book, Ms. Berenbaum also gives formula for making cakes ranging from 6 inches all the way up to 18 inches. My only complaint is that I don't like the "Classic Buttercream" recipe, I find much too greasy, however the "Silk Meringue Buttercream" is pure ecstasy. Here is the recipe for the basic recipe. Be warned though, it's a long, rather complicated recipe but well worth it especially since you can freeze it.

Silk Meringue Buttercream p. 239-243
Makes 4 cups. Almost 2 pounds, enough to fill and frost two 9 by 1 1/2-inch layers or three 9" by 1" layers.

To store: 6 hours at room temp, 1 week in fridge, 8 months frozen. If frozen or refrigerated, be sure to allow the buttercream to come to room temp before rebeating it or it will break down. Buttercream becomes almost liquid when it has reached room temp but rebeating will make it as firm as before.

CREME ANGLAISE:
1/2 cup sugar
5 large egg yolks
1/2 cup milk
1 large vanilla bean, split or 1/2 large Tahitian vanilla bean

ITALIAN MERINGUE:
1/3 cup + 2 tablespoons sugar
2 tablespoon water
2 large egg whites (1/4 cup)
1/4 teaspoon cream of tartar
2 cups unsalted butter (must be softened)

FOR CREME ANGLAISE:
Have ready a sieve suspended over a bowl, near the range. In a medium size saucepan bring the milk and vanilla bean to a boil. Add 2 tablespoons of the milk to the yolk mixture, stirring constantly. Gradually add the remaining milk, stirring, and cook over medium-low heat, stirring constantly, until just below the boiling point. The mixture will start to steam slightly and an accurate thermometer will register 170 degrees F. Strain immediately, scraping up any clinging to the bottom of the pan.

Scrape the seeds from the vanilla bean into the custard and cool to room temp. ( To speed cooling, put the bowl in another bowl or sink partially filled with ice water.) Cover and refrigerate up to 5 days or until ready to complete the buttercream.

FOR ITALIAN MERINGUE:
Have ready a heatproof glass measure near the range. In a small heavy saucepan (preferably with a nonstick lining) combine 1/3 cup sugar and the 2 tablespoons of water. Heat, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low. ( If using an electric range remove from the heat.)

In a mixing bowl beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form when beater is raised slowly.
Increase the heat and boil the syrup until a thermometer register 248 to 250 degrees F, the firm ball stage. IMMEDIATELY TRANSFER THE SYRUP TO THE GLASS MEASURE TO STOP THE COOKING.

If using an electric hand-held mixer, beat the syrup into the egg whites in a steady stream. Don't allow syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the egg whites with the mixer off. Immediately beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating until completely cool ( about 2 minutes). The Italian Meringue keeps for 2 days refrigerated. Rebeat briefly before using.

TO COMPLETE BUTTERCREAM:
Place the butter in a large mixing bowl and beat on medium speed for 30 seconds or until creamy. Gradually beat in the creme anglaise until smooth. Add the Italian Meringue and beat until just incorporated. If the mixture looks curdled instead of smooth, it is too cold. Allow it to sit at room temp to warm to 70 degrees F before continuing to beat. Or place the bowl in a hot water bath very briefly until the buttercream touching the bowl just starts to melt. Remove at once and beat until smooth.