Make Meringue Buttercream like a pro using our Meringue Mix and 6x Powdered Sugar.
3/4 cup Judee's Complete Meringue Mix
1/4 cup water
1 cup corn syrup
1 cup Judee’s 6x Powdered Sugar
3 sticks unsalted butter, room temperature
pinch of salt
Marshmallow Creme (Makes about 18oz)
Combine Judee’s Complete Meringue Mix and water in large bowl of stand mixer fitted with whisk attachment.
Turn on mixer at high speed and leave to whisk for about 5 minutes until soft peaks begin to form.
At the same time, pour 1 cup corn syrup in small pot. Over medium heat, bring to rolling boil and boil for about 5 minutes.
Then pour hot corn syrup into meringue and continue to whisk at high speed for another 6-7 minutes until meringue reaches stiff peaks. Bottom of bowl will feel warm.
Marshmallow creme will be thick and glossy.
Portion out 7oz Marshmallow Creme and allow to cool to room temperature. Refrigerate for a few minutes if necessary to speed up cooling. Store remaining marshmallow creme in airtight container.
Next, switch to a paddle attachment on stand mixer and whip butter for about 1-2 minutes until smooth. Add powdered sugar and salt and continue whipping until smooth.
Add portioned marshmallow creme and blend until light and fluffy. Enjoy!
Tip: Use remaining marshmallow creme to make cream cheese fruit dip or fudge!