Name: Italian Meringue Buttercream
Prep time: 23 min
Cook time: 23 min
Yield: 12
Ingredients: Egg whites - 5; Cream of tartar - 1 pinch; White sugar - 1 ¼ cups; Water - ⅔ cup; Unsalted butter, chilled and cubed - 2 cups; Pure vanilla extract - 1 teaspoon

Ingredients for - Italian Meringue Buttercream

1. Egg whites 5

2. Cream of tartar 1 pinch

3. White sugar 1 ¼ cups

4. Water ⅔ cup

5. Unsalted butter, chilled and cubed 2 cups

6. Pure vanilla extract 1 teaspoon

How to cook deliciously - Italian Meringue Buttercream

1 . Stage

Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.

2 . Stage

Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.

3 . Stage

Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.