- 1/2 cup of cold water (120ml)
- 2 1/4 cups of caster sugar (530ml / 430gr)
- 1 cup of eggwhites (10) pasturized eggwhites only!
- 1 1/2 pound of soft unsalted butter (680gr)
- 1 teaspoon of vanilla extract
- Kitchen stand mixer
Makes 8 cups.
Step 1: First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.
Step 2: Place sugar & water in a casserole and bring it to the boil and start the timer. Boil it on medium high temperature.
After 10 minutes, you should now have a lovely thick meringue like on the photo.
Step 5: Now its time to add the butter. Start the mixer on high speed and with a knife cut pieces of the butter and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smoothe buttercream. When that happend slow down the mixer and add 1 teaspoon of vanilla extract. Stop the mixer and scrape down the bowl and start again. I do this two times. You should now have a bowl full of Italian meringue buttercream.
If you have taken it out from the fridge or freezer then bring it back to room temprature and whip it smoothe before use.