Sarah's Italian Meringue Buttercream recipe
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- 1 cup pasteurized liquid egg whites (such as Crystal Farms® All Whites®) 1 ¼ cups white sugar, divided ¼ cup cold water 2 cups unsalted butter, cut into 1-tablespoon chunks 1 tablespoon pure vanilla extract
Nutrition Info
- 366.1 caloriescarbohydrate: 21 gcholesterol: 81.3 mgfat: 30.7 gfiber: : -protein: 2.5 gsaturatedFat: 19.4 gservingSize: -sodium: 37.7 mgsugar: 21 gtransFat: : -unsaturatedFat: : -
Directions Sarah's Italian Meringue Buttercream
Directions
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Pour egg whites into the clean bowl of a stand mixer fitted with a whisk attachment, beat at medium speed until frothy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
Combine remaining 1 cup sugar and water in a small saucepan. Attach a candy thermometer to the saucepan and place over low heat. Cook until syrup reaches 244 degrees F (117 degrees C) or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until combined, 1 to 2 minutes. Reduce speed to medium-high and continue beating until meringue is stiff and the sides of the bowl feel barely warm, 3 to 4 minutes more.
Beat in butter 1 tablespoon at a time until smooth. Switch to the paddle attachment, add vanilla extract, and beat on high until buttercream is light and fluffy, 4 to 7 minutes.