Italian Meringue Buttercream Frosting

READY IN: 40mins
SERVES: 15
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
  • Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
  • Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
  • Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
  • Add vanilla whip until just combined.
  • Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.
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