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Italian Meringue Buttercream

Italian Meringue Buttercream
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Total Time 30 minutes
Course Dessert
Cuisine Italian

Equipment

  • mixer

Ingredients
  

  • 8 oz granulated sugar
  • 2 oz water
  • 4 oz egg whites
  • 14 oz unsalted butter, softened
  • 1/2 tsp lemon juice
  • 1 tsp vanilla

Instructions
 

  • Heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Boil until a candy thermometer reads 243F
  • While the syrup is cooking, beat the egg whites in a stand mixer until they form soft peaks.
  • With the machine running very slowly beat in the hot syrup. (Be careful not to eat the whisk).
  • Continue beating until the meringue is cool and forms firm peaks.
  • Little by little, add the soft butter and continue to whip. Add each piece after the previous one has been incorporated.
  • When all the fat has been incorporated, whip in the lemon juice and vanilla.
  • Continue to whip until the buttercream in smooth.
Keyword buttercream, buttercream frosting, italian meringue buttercream
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