Italian Meringue Buttercream

 

METHOD :

1️⃣ Make Sugar Syrup:

Combine sugar and water in a saucepan. Heat to 240°F (115°C) without stirring.

2️⃣ Whip Egg Whites:

While syrup cooks, whip egg whites with cream of tartar and salt to soft peaks.

3️⃣ Combine:

With mixer running, slowly pour hot syrup into whites. Whip until cool (about 10 mins).

4️⃣ Add Butter:

Gradually add butter 1 tbsp at a time. If mixture curdles, keep whipping - it will come together!

5️⃣ Flavor & Use:

Mix in vanilla. Frost cakes immediately or store refrigerated for 1 week.

Pro Tip: For chocolate version, add 6oz melted cooled chocolate at the end!

Bon appetite !! 

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