Italian Meringue Buttercream

Ingredients

• 120g egg whites (about ½ cup)
• 250g granulated sugar (1 ¼ cups)
• 80g water (⅓ cup)
• ¼ tsp salt
• 452g unsalted butter (2 cups)
• 1 tsp vanilla extract

Directions

• Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Let them sit while you make the sugar syrup.
• Combine the sugar and water in a small saucepan. Cook over medium heat without stirring until the syrup reaches 240°F (116°C). If sugar crystals cling to the sides of the pot, brush them down with a wet pastry brush.
• When the syrup reaches about 230°F (110°C), start whipping the egg whites on medium speed until foamy and soft peaks form. The goal is to have the whites ready when the syrup hits temperature.
• With the mixer running on medium speed, slowly stream the hot sugar syrup down the side of the bowl. Try not to pour directly onto the whisk to avoid splashing hot syrup.
• Increase the mixer to medium-high and whip until the meringue is glossy, thick, and the bowl feels neutral to barely warm to the touch, about 10-15 minutes.

Adding the butter

1. With the mixer on medium speed, add the softened butter a few tablespoons at a time.
2. Keep mixing until the buttercream becomes smooth and fluffy. It may look soupy or curdled halfway through, but keep whipping on medium-high speed to create an emulsion.
3. Add the salt and vanilla extract, then whip for another 1-2 minutes until smooth, glossy, and spreadable.
4. Switch to the paddle attachment and mix on low speed for 2-3 minutes to knock out large air bubbles. This gives the buttercream a smoother finish for frosting cakes.