Italian Meringue Buttercream Good Recipes

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Italian Meringue Buttercream

"Everyone thinks that I got the cake from a professional bakery after I use this buttercream. It is fluffy and now not too candy, ideal for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it may be frozen for a month or two. Makes enough to frost an eight-inch layer cake."

Ingredients :

five egg whites
1 pinch cream of tartar
1 1/4 cups white sugar
2/3 cup water
2 cups unsalted butter, chilled and cubed
1 teaspoon natural vanilla extract

Instructions :

Prep : 23M	Cook : 12M	Ready in : 30M

Pour egg whites into the bowl of a stand mixer geared up with a whisk attachment; beat on low pace until foamy. Add cream of tartar, increase pace to medium-high, and beat till stiff peaks form.
Combine sugar and water in a small saucepan over medium warmness; carry to a boil. Cook till syrup reads 240 levels F (115 ranges C) on a candy thermometer or until a small amount of syrup dropped into cold water paperwork a smooth ball that flattens when positioned on a flat surface.
Increase mixer pace to high and pour syrup in a gradual and constant circulate down the facet of the bowl, beating till meringue is not steaming, 2 to 3 mins. Beat in butter one dice at a time till buttercream reaches a tender and spreadable consistency, 3 to 5 mins. Beat in vanilla extract.

Notes :

For a chocolate hazelnut buttercream, beat an entire container of chocolate hazelnut unfold (including Nutella®) into the finished buttercream. It is delicious on a wealthy chocolate layer cake.

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