Italian Meringue Buttercream
- Egg whites (large), 5
- Extra-fine granulated sugar, 10 ounces (1 1/4 cups)
- Cold water, 1/4 cup
- Unsalted butter (at room temperature), 1 pound (4 sticks)
- Standing mixer
- 1-quart heavy-bottom saucepan
- Candy thermometer
- Set out the ingredients and equipment.
- Separate the egg whites into the bowl of a standing mixer fitted with the wire whip attachment.
- Measure 1 cup sugar and the water into a 1-quart, heavy- bottomed saucepan.
- Gently stir to combine (I use the candy thermometer for this).
- Measure the remaining 1/4 cup sugar into a small bowl and set aside.
- Cut the butter into tablespoon-sized pieces and set aside in a medium bowl.
- To make the sugar syrup, place the candy thermometer in the saucepan and heat the mixture over medium-high heat.
- Partially cover with a lid to capture the evaporating waterthis helps to moisten the sides of the saucepan to prevent sugar crystals from forming.
- With the mixer on high speed, begin whipping the egg whites to stiff peaks.
- When the peaks are stiff, you have a meringue.
- Keep the mixer running and pour the 1/4 cup of sugar into the meringue.
- Raise the heat under the sugar syrup to bring the syrup to 245F, if it is not there already.
- When the syrup is at 245F, remove the thermometer and slowly pour the syrup into the meringue.
- After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled.
- Add the butter 1 tablespoon at a time.
- Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.
- Flavor Variations:
- The following flavorings can be added to the base recipe for Italian Meringue Buttercream:
- Vanilla: 1 teaspoon vanilla extract
- Chocolate: 1/2 cup bittersweet chocolate, melted
- Rum: 2 to 4 tablespoons (to taste) dark rum
- Amaretto: 2 to 4 tablespoons (to taste) amaretto
- Raspberry: 1/4 to 1/2 cup raspberry puree
- Lemon: 2 tablespoons limoncello
- Orange: 1 teaspoon orange oil
- Lime: 1 teaspoon lime oil
egg whites, sugar, water, butter, mixer, saucepan, thermometer
Taken from www.cookstr.com/recipes/italian-meringue-buttercream (may not work)