Yo's Famous Italian Meringue Buttercream!

Recently Added
0 Item	Total $0.00

Go to Checkout

The item you just added is unavailable. Please select another product or variant.

1 3/4 cups Granulated Sugar
8 large egg whites, at room temperature
2 cups (4 sticks) unsalted butter, cut into tablespoon-sized pieces, at room temperature
1 teaspoon Pure Vanilla Extract

Item Name:	Availability:
Electric Stand Mixer and Whisk Attachment	View On Parsel
Saucepan	View On Parsel
Candy Thermometer	View On Parsel
Rubber Spatula	View On Parsel

Preparation

Boil Sugar & Water

In a small saucepan, combine the sugar and 1/2 cup water. Place over medium heat and bring to a boil. Clip a candy thermometer to the side of the pan.

Prepare Egg Whites

While the sugar syrup is heating, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.

Whip Egg Whites

When the syrup reaches 230°F on the candy thermometer, begin to whip the egg whites on medium/high speed. Whip until the egg whites are stiff.

Combine Sugar and Egg Whites

When the syrup reaches 240°F, immediately remove the pan from the heat and, with the mixer running, pour the syrup into the egg whites in a very thin stream. Pour the syrup between the side of the bowl and the whisk attachment.

Whip It

Whip the meringue at high speed until thick and glossy and the bowl is no longer warm on the outside, about 8 to 12 minutes.

Add Butter and Vanilla

With the mixer running, add the butter, a piece at a time, whipping until each piece is fully incorporated before adding the next. Scrape down the sides of the bowl with a spatula occasionally.

Whip Your Buttercream

After all the butter has been added, continue to whip the buttercream until it’s thick and smooth, 3 to 5 minutes.

Beat in the vanilla.

Congratulations!

If all went well, you should see something that looks like this...

Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing