Italian Meringue ButtercreamIngredients400g granulated sugar½ cup water8 egg whites1 lb b
Italian Meringue ButtercreamIngredients400g granulated sugar½ cup water8 egg whites1 lb butter, room temperature1 tsp vanilla extractInstructionsIn a small saucepan over medium heat, bring sugar and water to a boilWhile sugar mixture is heating, place egg whites in the bowl of a stand mixer with a whisk attachmentWhen the sugar mixture reaches 230˚ on a candy thermometer, begin whipping egg whites at a medium-high speed until stiff.When sugar mixture reaches 240˚, immediately remove from heat.With the mixer running, add sugar to egg whites in a thin stream and beat on high speed.Whip your meringue until no ho heat remains. Check by placing your hand on the side of the bowl.With the mixer still running, add butter bit by bit, beating until spreadable - about 3-5 minutes. Then beat in vanilla. -- source link
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