Silky Smooth Italian Meringue Buttercream Recipe

(Recipe below) Silky smooth Italian buttercream is the most stable of all the buttercreams and is not very sweet. It is made by pouring hot sugar syrup into whipping egg whites and then finished with butter, salt and flavoring.

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RECIPE ►
16 ounces (454 g) granulated sugar
8 ounces (227 g) water
1/4 teaspoon salt
8 large (264 g) egg whites
24 ounces (680 g) unsalted butter softened
2 tsp vanilla extract

PRO-TIPS ►
-Bring your butter to room temperature so that you can gently press a finger into the surface of butter, but not so that its melting.
-Use a scale to measure your ingredients
-If you cool your meringue in the mixing bowl, it will take longer to cool.

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