Cream Cheese Italian Meringue Buttercream

By efriend

Yields: 12 cups

Tools

mixer (stand mixer preferred) with whisk attachment
small sauce pan
measuring utensils
candy thermometer (optional but, very highly recommended)

Ingredients

• 1-1/4 cup granulated, white sugar, divided
• 1/3 cup water
• 6 egg whites, room temperature
• 3/4 teaspoon cream of tartar
• 1 lb (4 sticks) butter, room temperature
• 1 tsp vanilla extract
• 2 packages cream cheese, room temperature

Details

Adapted from thesugarjar.com

Preparation

Step 1

1-Place egg whites in bowl of a mixer stand fitted with whisk attachment. In a small sauce pan with a candy thermometer, add 1 cup sugar and water and gently stir on low heat to dissolve sugar. Turn heat to med to med-high and let simmer undisturbed.
2-While sugar/water mixture is simmering, whip egg whites on med-high speed until frothy and then add cream of tartar. After soft peaks form, turn mixer to low-med and gradually add the remaining sugar, being careful to keep whisk from throwing sugar onto sides of bowl. Return mixer speed to med-high and allow to mix to form stiff, glossy peaks.
3-Return to stove to check the temperature of the syrup. Once it reaches 240° or soft ball stage, remove from heat and pour into a glass measuring cup. If you are without a candy thermometer, you can test the syrup’s temperature by dropping a small amount into a glass of water to see if if forms a soft ball.
4-Going over to the mixer with the syrup, turn the speed to low. Quickly, pour a slow,steady stream of the syrup over the egg whites/sugar mixture being careful to not pour syrup on the side of the bowl or the whisk, is at will harden and not incorporate into the meringue. After syrup is added, turn mixer to med-high and let whip for 15 minutes until mixture has cooled to room temperature.
5-Lower mixer speed to med and add butter, a tablespoon at a time, to the cooled butter, waiting between additions until fully incorporated. Continue to mix until all butter has been added and turn the mixer speed to med-high until smooth and fluffy.
6-Remove buttercream from bowl and whip cream cheese on med until completely smooth using the same whisk attachment. Finally, add buttercream back to the mixer bowl 1/3 at a time until smooth and fluffy again. Pipe onto cupcakes or your favorite desert and enjoy!
7-If not using immediately, store in covered container in refrigerator for up to a week or freeze for up to 3 months. To return to original consistency, bring back to room temperature and fluff in mixer using whisk attachment.