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Italian Meringue Buttercream
Yields:
4 c.
Use this to frost the Barbie Birthday Cake (pictured), or your favorite layer cake.
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Ingredients
- 1 1/4 cups sugar
- 5 large egg whites
- 1 pinch cream of tartar
- 1 lb. unsalted butter
- 1 tsp. pure vanilla extract
Directions
- Step 1In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees F on a candy thermometer (soft-ball stage).
- Step 2Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
- Step 3With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
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