Name: Sarah's Italian Meringue Buttercream
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Pasteurized liquid egg whites (such as Crystal Farms® All Whites®) - 1 cup; White sugar, divided - 1 ¼ cups; Cold water - ¼ cup; Unsalted butter, cut into 1-tablespoon chunks - 2 cups; Pure vanilla extract - 1 tablespoon

Ingredients for - Sarah's Italian Meringue Buttercream

1. Pasteurized liquid egg whites (such as Crystal Farms® All Whites®) 1 cup

2. White sugar, divided 1 ¼ cups

3. Cold water ¼ cup

4. Unsalted butter, cut into 1-tablespoon chunks 2 cups

5. Pure vanilla extract 1 tablespoon

How to cook deliciously - Sarah's Italian Meringue Buttercream

1 . Stage

Pour egg whites into the clean bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until frothy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.

2 . Stage

Combine remaining 1 cup sugar and water in a small saucepan. Attach a candy thermometer to the saucepan and place over low heat. Cook until syrup reaches 244 degrees F (117 degrees C) or until a small amount of syrup dropped into cold water forms a firm but pliable ball.

3 . Stage

Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until combined, 1 to 2 minutes. Reduce speed to medium-high and continue beating until meringue is stiff and the sides of the bowl feel barely warm, 3 to 4 minutes more.

4 . Stage

Beat in butter 1 tablespoon at a time until smooth. Switch to the paddle attachment, add vanilla extract, and beat on high until buttercream is light and fluffy, 4 to 7 minutes.