Italian Meringue Buttercream

Serves 1
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Directions

  1. 1Add sugar and water to a saucepan.
  2. 2Add sugar and water to a saucepan.
  3. 3Add sugar and water to a saucepan.
  4. 4Boil until it reaches 240F, using a candy thermometer.
  5. 5Boil until it reaches 240F, using a candy thermometer.
  6. 6Boil until it reaches 240F, using a candy thermometer.
  7. 7Whip egg whites to soft peaks.
  8. 8Whip egg whites to soft peaks.
  9. 9Whip egg whites to soft peaks.
  10. 10Cut butter into pieces.
  11. 11Cut butter into pieces.
  12. 12Cut butter into pieces.
  13. 13Slowly add sugar syrup to egg whites while whipping to avoid scrambling.
  14. 14Slowly add sugar syrup to egg whites while whipping to avoid scrambling.
  15. 15Slowly add sugar syrup to egg whites while whipping to avoid scrambling.
  16. 16Whip until the bowl cools down.
  17. 17Whip until the bowl cools down.
  18. 18Whip until the bowl cools down.
  19. 19Add powdered sugar and vanilla.
  20. 20Add powdered sugar and vanilla.
  21. 21Add powdered sugar and vanilla.
  22. 22Add butter one piece at a time.
  23. 23Add butter one piece at a time.
  24. 24Add butter one piece at a time.
  25. 25Mix until light and silky.
  26. 26Mix until light and silky.
  27. 27Mix until light and silky.
  28. 28Cover with plastic wrap and store in the refrigerator.
  29. 29Cover with plastic wrap and store in the refrigerator.
  30. 30Cover with plastic wrap and store in the refrigerator.
  31. 31When ready to use, whip buttercream until silky smooth again.
  32. 32When ready to use, whip buttercream until silky smooth again.
  33. 33When ready to use, whip buttercream until silky smooth again.

Ingredients

  • 1.5 cups egg whites
  • 1.5 cups egg whites
  • 1.5 cups egg whites
  • 1 lb 8oz white sugar
  • 1 lb 8oz white sugar
  • 1 lb 8oz white sugar
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 1 lb 8oz powdered sugar
  • 1 lb 8oz powdered sugar
  • 1 lb 8oz powdered sugar
  • 3 lbs 12oz unsalted butter
  • 3 lbs 12oz unsalted butter
  • 3 lbs 12oz unsalted butter
  • 1 oz vanilla
  • 1 oz vanilla
  • 1 oz vanilla

Equipment

stand mixersaucepancandy thermometerbowlplastic wrap

Tips

  • Use a candy thermometer for accuracy.
  • Pour sugar syrup slowly into egg whites to avoid curdling.
  • Cut butter into pieces for easier mixing.