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| Italian Meringue Buttercream |
"Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake."
Ingredients :
- 5 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 pure vanilla extract
Instructions :
| Prep : 23M | Cook : 12M | Ready in : 30M |
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- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Notes :
- For a chocolate hazelnut buttercream, beat a whole container of chocolate hazelnut spread (such as Nutella®) into the finished buttercream. It is delicious on a rich chocolate layer cake.
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