Italian Meringue Buttercream
While it might seem daunting, it's really very easy! Butter and light, not gritty and overly sweet. You can flavor it by adding 1/4-1/2 cup puree or curd. this makes enough to generously frost 24-36 cupcakes, depending on how much you pipe on! prep time includes the mixer time.
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DIRECTIONS
- Put egg whites in the bowl of your stand mixer
- combine 1 cup sugar and 1/3 cup water in a small sauce pan and bring to a boil over medium high heat. reduce heat to medium and boil 7 minutes (if you have a thermometer it should be 140-145 degrees)
- after 5 minutes of boiling whip the egg whites to stiff but not dry peaks (use optional cream of tartar if you like) and add the other 1/4 cup sugar.
- with the mixer on high stream in the boiling sugar syrup slowly into the egg whites. try to get it near the edge of the bowl but not onto the bowl.
- keep beating on medium high until the meringue cools to room temp (you can now use this frosting for fluffy white frosting, great on lemon or white cake!).
- meanwhile, cut the butter into tbs and when the meringue is cooled to room temp with the mixer going add it 1 tbs at a time until they are all in.
- it might look liquidy or curdled but it will come together if you keep beating it. if its not, put it in the fridge for a few minutes then whip it again.
- it should turn into a silky smooth frosting and you can now add your vanilla or whatever flavoring you want.
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