My go to Italian Meringue Buttercream
My friend Kara gave it to me.
Cooking Instructions
- 1
In a heavy sauce pan bring 1 cup of sugar and 1/3 cup of water to a boil.
- 2
While the simple syrup is going start whipping the 6 whites with a whisk attachment. When it’s frothy add 3/4 tsp cream of tartar and gradually add 1/4 cup sugar. Whisk that until soft peaks. Do not over beat
- 3
Bring sugar mixture to 248°-250° and remove from heat.
- 4
The egg whites should be stiff peaks at this time. You will add a steady stream of the sugar mixture (avoid the whisk and the side of the bowl) mix for 5-8 minutes until bowl cools down.
- 5
Switch from whisk to paddle attachment
- 6
Add 2 1/4 cups of room temperature butter 1 piece at a time. Mixture will be soupy and look like cottage cheese. Just keep going!!!!
- 7
You can now add your flavoring you’d like. I usually use vanilla.
- 8
This will last in the refrigerator for a week. Frozen for 3 months. If frozen. Thaw it out overnight in the refrigerator, remix it with a paddle mixer when at room temperature
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