Italian Meringue Buttercream Frosting Recipe

Instructions

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1. - In a small saucepan, combine 1 and 1/4 cups of granulated sugar and 2/3 of a cup of water. Cook over medium-high heat, stirring just until sugar just starts to dissolves. Let it cook until it the syrup reaches 240°F when measured with a candy thermometer. Set mixture aside.
2. - Next, in a large bowl, beat the 5 egg whites and 1/2 teaspoon of salt with an electric stand mixer fitted with the whip attachment on high speed until stiff peaks form.
3. - With the mixer still running, slowly drizzle the sugar syrup that was set aside, down the side of the bowl. Continue to beat the mixture until the bowl has cooled to room temperature, which should take about 10-12 minutes. Do not begin adding the butter until the mixture has cooled fully.
4. - Gradually add the butter, 1 piece at a time as the mixer runs, beating on medium-high speed. Let each piece of butter incorporate fully before adding another. The texture of the frosting will change as the butter is incorporated.: First, it will become runny. Next, it may appear curdled. Once all of the butter has been added, add the 2 teaspoons of vanilla and continue whipping for about 1-2 minutes until smooth.

Notes

How To

Buttercream Frosting Consistency

Whether you're frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Thankfully, it's easy to take your buttercream from stiff to soft consistency, and the other way around!

Buttercream Frosting Tips and Tricks

Did your homemade buttercream come out runny or too dry? Are your buttercream flowers drooping or is your frosting filled with air bubbles? We're here to help!