My go to Italian Meringue Buttercream

Name: My go to Italian Meringue Buttercream
Cuisine: American
Ingredients: 1 1/4 cup sugar; 1/3 cup water; 6 large egg whites; 3/4 tsp cream of tartar; 2 1/4 cups room temperature butter; 1-2 tsp flavoring

Kim Harbin Klink @Kim_Klink

Fountain Inn, South Carolina

My friend Kara gave it to me.

Kim Harbin Klink @Kim_Klink

Fountain Inn, South Carolina

My friend Kara gave it to me.

Saved

Ingredients

1 1/4 cupsugar
1/3 cupwater
6large egg whites
3/4 tspcream of tartar
2 1/4 cupsroom temperature butter
1-2 tspflavoring

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Steps

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