Italian Meringue Buttercream
A silky, stable buttercream made by whipping egg whites into a hot sugar syrup, then beating in butter until smooth and fluffy.
| prepFit stand mixer with whisk attachment | |||
| 392 g granulated sugar | Cook sugar & water to 240°F / 115°C | Stream hot syrup into whites, add salt, beat to stiff peaks & cool | Beat in butter 1 tbsp at a time until smooth & fluffy |
| 177 ml water | |||
| 177 ml egg whites (from about 5 large eggs) | Whip egg whites on high speed | ||
| 1/2 tsp salt | |||
| 4 sticks / 448 g unsalted butter, room temperature | |||
| extracts and flavorings as desired | |||
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