- 6
- 15 mins
- 45 mins
Ingredients
- 400 g granulated sugar (appx. 1 3/4 cups) + 1/3 cup of sugar reserve for egg whites
- 1/2 Cup Water
- 8 large egg whites
- 1 tsp. Cream of tattar
- 1 lb. (454g) unsalted butter, room temperature
- 1 tsp. pure vanilla extract (optional)
- Electric Stand Mixer and Whisk Attachment
- 1 Saucepan
- Candy Thermometer
- Rubber spatula
Preparation
Step 1
In a small saucepan over medium heat, bring sugar and 1/2cup water to a boil.
While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment. Whisk on low speed until eggs begin to foam. Add cream of tartar and continue to whisk until stiff peaks form. Check sugar mixture. When your sugar reaches about 248 degrees remove from heat immediately and pour into mixing bowl. ***make sure mixer is off***
Continue to whip slowly then increase to med speed until your mixing bowl is room temperature. You can place your hands along the sides of the bowl to check .
Once bowl is room temperature stop mixer and change to paddle. Start mixer on med speed and add your butter bit by bit, Once all butter is incorporated increase speed and continue to mix 3-5 mins. until thick and smooth. Makes appx. 6 cups.
Finally, taste your Italian Meringue Buttercream...delicious, right? And the best part is, because of the amount of butter in this recipe, it carries flavour incredibly well. You can flavour your buttercream with anything from coffee to maple syrup to fruit puree! They sky is the limit!
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