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Italian Meringue Buttercream

Use this to frost the Baby Block Cake, or your favorite layer cake.

Martha Stewart Living, January 2004 http://www.marthastewart.com/356465/italian-meringue-buttercream
3.20513
Rated
64.1026100(122)122
  • Yield Makes 4 1/2 cups

Ingredients

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

Directions

  1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
  2. Meanwhile, 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.
  3. With 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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