Italian Meringue Buttercream

By ctozzi

Ingredients

• 1/2 cup of cold water (120ml)
• 2 1/4 cups of caster sugar (530ml)
• 1 cup of egg whites (10) I use pasturized egg whites only!
• 1 1/2 pound of soft unsalted butter (680gr)
• 1 tsp of vanilla extract
• Kitchen stand mixer

Details

Servings 8

Preparation

Step 1

First set the timer on 7 mins & pour the egg whites into the kitchen mixer with whisk attachment.

Step 1:
Place sugar & water in a casserole and bring it to the boil and start the timer. Boil it on medium high temperature.

Step 2:
When the sugar syrup has been boiling for 5 mins. Start the kitchen mixer on full speed and whisk the egg whites for the last 2 mins. When the timer is up the sugar syrup is done. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. Discard any leftover syrup in the casserole. Be very careful not to get burned on the hot syrup.

Step 3:
When all sugar syrup has been added it should look thick and fluffy. Stop the mixer and change for the paddle attachment. To avoid meringue splatter all over your kitchen place a clean tea towel over the mixer. Set the timer on 10 mins. and beat on high speed. This is how long it takes in my mixer for the mixing bowl to be cool to the touch. After 10 mins. you should now have a lovely thick meringue like on the photo.

Step 4:
Now its time to add the butter. Start the mixer on high speed and with a knife cut pieces of the butter and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smooth buttercream. When that happens slow down the mixer and add 1 tsp of vanilla extract. Stop the mixer and scrape down the bowl and start again. I do this two times. You should now have a bowl full of lovely Italian meringue buttercream.

Note: If the IMBC wont combine just continue to whip whip whip. It will eventually get smooth. If you are still having problems, put the whole bowl with paddle attachment into the fridge and let it “cool” down a bit and then whip it again.

Also if you have taken it out from the fridge or freezer then bring it back to room temperature and whip it smooth before use.

Flavour options:
Raspberry: 1/4 cup of raspberry pureé or more pr. 2 cups of IMBC
Lemon Curd: 1/2 cup of Lemon Curd pr. 2 cups of IMBC
Chocolate: 2-3 oz of melted chocolate, cooled down to 98 F, pr. 1 cup of IMBC
Coffee: 2 tbsp of instant coffee mixed with 2 tbsp of warm (not boiling) water per 3 cups of IMBC