Italian Meringue Buttercream recipe
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Ingredients
- 5 egg whites 1 pinch cream of tartar 1 ¼ cups white sugar ⅔ cup water 2 cups unsalted butter, chilled and cubed 1 teaspoon pure vanilla extract
Nutrition Info
- 359.8 caloriescarbohydrate: 21.1 gcholesterol: 81.3 mgfat: 30.7 gfiber: : -protein: 1.8 gsaturatedFat: 19.4 gservingSize: -sodium: 27.7 mgsugar: 21 gtransFat: : -unsaturatedFat: : -
Directions Italian Meringue Buttercream
Directions
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Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment, beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
Combine sugar and water in a small saucepan over medium heat, bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.