Italian Meringue Buttercream
by Samantha Codd
- 4 Egg Whites (room temperature)
- 1 1/3 Cup Granulated Sugar
- 1/4 Tsp Salt
- 16 Ounces Unsalted Butter
- 1 Tsp Vanilla Extract
- 1/4 Tsp Cream of Tartar
- 1/3 Cup Water
Beat the egg whites, salt, and cream of tartar, slowly add in ⅓ cup of sugar and continue beating until soft peaks form.
While the eggs are getting whipped add the remaining sugar and ⅓ cup of water into a medium pot and place on medium-low heat.
Stir until sugar melts and becomes clear.
Maintain at medium-high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.
Run mixer until meringue is cool.
Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
Add the salt and vanilla.
Beat until butter is combined and mixture has reached a silky consistency