Hey lovelies!! I am sharing a longer version of my Italian Meringue Buttercream where I have shared more tips and tricks to get that perfectly smooth and silky Italian Buttercream.
This is my go-to buttercream as it is very stable and most importantly very delicious!❤️❤️❤️
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Ingredients -
145g sugar (3/4cup)
40g water (3 tbsp)
140g Egg White (3/4cup)
400 g butter (approx 2 cups/3.5 sticks)
1. Boil water and sugar on medium-high and bring it to 114C.
2. Simultaneously, beat the egg whites until soft peaks.
3. Check on the sugar mixture with a thermometer.
4. Once it has reached 114C, pour from the side of the bowl into the egg whites on a slow steady stream while whisking it at medium-high speed.
5. After you have poured the syrup, continue whisking the meringue on high speed for 10mins or until cool to the touch.
6. Gradually add in butter with a spatula while whisking the meringue.
7. After all the butter is in, continue to whisk for 6-8mins.
8. If the buttercream has split and looks grainy, melt 3 tbsp in the microwave and add it to the buttercream and whisk again.
9. If the buttercream is too liquidy, then chill the bc in the fridge for 15 mins.
10. After you have achieved the desired consistency, mix the buttercream with a spatula to get rid of large air bubbles.
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