Italian Meringue Buttercream

1. Stage

In a small heavy saucepan, combine 3/4 cup sugar and the water. Bring the mixture to a boil, then cook over medium-high heat until a thermometer reads 250°F (hard-ball stage). This will take 8 to 10 minutes.

2. Stage

Meanwhile, using a stand mixer with the whisk attachment, beat the egg whites in a large bowl on high speed until foamy. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, continuing to beat everything on high after each addition until the sugar is dissolved and soft peaks form. Editor’s Tip: A few things to make sure your meringue comes out in tip-top shape: Start with a very clean bowl; make sure all your ingredients are room temperature for easier mixing; and try not to overbeat the eggs. If egg whites are whipped too long, they’ll collapse.

3. Stage

This is the trickiest part of the buttercream, but just go slow and it will turn out beautifully. Slowly pour the hot sugar syrup into the egg whites, beating the mixture continuously until the mixture cools to room temperature. This should take 15 to 20 minutes. ​​ Editor’s Tip: Instead of pouring the sugar mixture directly on top of the whipped egg whites, pour it down the side of the bowl so it gradually incorporates.

4. Stage

Gradually add butter, a few tablespoons at a time, beating the buttercream on medium speed after each addition until smooth. Then beat in the vanilla. Editor’s Tip: You want the butter soft but not so droopy it’s melting in your fingers. If it’s still a little cool to the touch, that’s OK. You can pinch it a bit in your fingers before dropping it in the bowl.