Italian Meringue Buttercream for Perfect White Cake

  • Yield: Makes 4 cups

Ingredients

  • 1 1/2 cups sugar
  • 5 large egg whites
  • Pinch of cream of tartar
  • 1 pound unsalted butter, cut into small pieces (4 sticks)
  • 1 teaspoon pure vanilla extract

Directions

  1. In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees.on a candy thermometer).

  2. In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.

  3. With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.

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