How to Make Italian Buttercream
10 servings
| prepBring egg whites, butter, and water to room temperature | ||||
| 4 large egg whites, room temperature | Beat egg whites, salt & cream of tartar to soft peaks | Drizzle hot syrup into meringue, beat until cool | Add butter one piece at a time, beat until silky | Beat in vanilla if using |
| ¼ teaspoon salt (optional) | ||||
| ¼ teaspoon cream of tartar / 0.84 g | ||||
| 67 g granulated sugar | ||||
| 200 g granulated sugar | Cook remaining sugar & water to 235–240°F / 113–116°C | |||
| 79 ml water | ||||
| 454 g unsalted butter, room temperature, cut into 1-inch pieces | ||||
| 1 teaspoon pure vanilla extract (optional) | ||||
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