Italian Meringue Buttercream
Ingredients: large room temperature eggs, cream of tartar, salt, granulated sugar, water · 30 min cook time · 460kcal · $9.50
Ingredients
4ea large room temperature eggs, 3 dashes cream of tartar, pinch salt, 1.33cup granulated sugar, 0.33cup water, 1pound unsalted butter, 0.33cup dark bittersweet chocolate
Instructions
1. Clean mixing bowl thoroughly with lemon juice and a paper towel to remove any traces of fat.
2. Separate the whites of 4 large room temperature eggs into a separate bowl.
3. Attach whisk to the mixer, add egg whites, 2-3 dashes of cream of tartar, and a healthy pinch of salt.
4. Start mixing on low, breaking up the eggs, and gradually increase speed.
5. In a saucepan, combine 1 cup of sugar and 1/3 cup of water. Heat over medium-high heat until it reaches 240F (115C) using a candy thermometer.
6. When egg whites reach soft peaks, slowly drizzle in 1/3 cup of granulated sugar.
7. Drizzle the hot sugar syrup (240F) slowly and carefully into the whipping egg whites with the mixer on low.
8. Continue whipping the meringue until it cools down to room temperature.
9. Add 1 pound of room temperature unsalted butter one tablespoon at a time while mixing on low.
10. Continue whipping until buttercream comes together and reaches smooth, creamy consistency.
11. Add flavorings like melted dark bittersweet chocolate or vanilla extract and whip to combine.
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