Italian Meringue Buttercream
The go-to buttercream. Perfectly sweet, firm, and stable.
Ingredients
1 3/4 cups sugar
1/2 cup water
8 egg whites
400 g butter
1 tbsp vanilla
Method
In a saucepan over medium heat, combine the sugar and water and bring to a boil.
Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk.
When the syrup reaches 240°F, remove the pan from the heat, and with the mixer running, pour the syrup into the egg whites slowly.
Whip at high speed until thick, about 8 to 12 minutes.
With the mixer running, add the butter.
If the mixture curdles continue whipping until smooth.
Add the vanilla.
