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Sarah's Italian Meringue Buttercream
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Prep Time:
30 minutes
Cook Time:
7 minutes
Total Time:
37 minutes
Italian meringue buttercream: fluffy, sweetened egg white and butter heaven created with hot sugar syrup.
Ingredients:
  • 1 cup pasteurized liquid egg whites (such as Crystal Farms® All Whites®)
  • 1.25 cups white sugar, divided
  • 0.25 cup cold water
  • 2 cups unsalted butter, cut into 1-tablespoon chunks
  • 1 tablespoon pure vanilla extract
Instructions:
  • In a clean bowl of a stand mixer fitted with a whisk attachment, pour in the egg whites and beat at medium speed until frothy. Gradually add 1/4 cup sugar while continuing to beat until stiff peaks form.
  • In a small saucepan, mix the remaining 1 cup of sugar with water. Secure a candy thermometer to the saucepan and heat over low heat. Cook until the syrup reaches 244 degrees F (117 degrees C) or until a small amount of syrup dropped into cold water forms a firm yet pliable ball.
  • Turn the mixer to high speed and slowly pour the syrup down the side of the bowl while beating for 1 to 2 minutes. Then, lower the speed to medium-high and beat for an additional 3 to 4 minutes until the meringue is stiff and the bowl feels slightly warm.
  • Gradually incorporate the butter into the mixture until smooth. Swap to the paddle attachment, mix in the vanilla extract, and beat on high speed until the buttercream is airy and fluffy, for 4 to 7 minutes.

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