This Recipe Changed My Life Forever!
Italian Meringue Buttercream is a rich and silky frosting made by combining whipped egg whites with a hot sugar syrup, then folding in softened butter. Its smooth, creamy texture and subtly sweet flavor make it an ideal choice for decorating cakes and cupcakes. This versatile buttercream is stable at room temperature and can be flavored with extracts or colored to suit any occasion. Its light and airy consistency offers a luxurious mouthfeel and holds up beautifully for intricate piping and design work.
Get Recipe here: Italian Meringue Buttercream
Add Sugar & Water to a saucepan with a Candy Thermometer.
Separate the Egg Whites from the Yolks.
Begin cooking the Sugar & Water. Then Begin whipping the egg whites.
Add a bit of sugar when the egg whites begin to foam. You can also add Cream of Tartar at this step (optional) This will provide more stability.
Continue whipping egg whites until stiff peaks form. You want to be able to hold the egg whites on the whip without it falling off.
When the sugar reaches 240℉, turn off stove and immediately add to whipped egg whites. Pour in slowly while mixing and avoid hitting the whip. You want to aim for the space between the whip and the bowl without touching either.
Continue Whipping until the bowl is cool to the touch. This can take several minutes. Keep going.
Once cooled completely, add soften butter a little bit at a time. Then add salt, vanilla or any other flavorings you would like!
And That's It! You've successfully made Italian Meringue Buttercream! My Favorite type of Meringue Buttercream!
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