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
⅓ cup / 67 g granulated sugar
1 cup / 200 g granulated sugar	Cook remaining sugar & water to 235–240°F / 113–116°C
⅓ cup / 79 ml water
16 oz / 454 g unsalted butter, room temperature, cut into 1-inch pieces
1 teaspoon pure vanilla extract (optional)

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