Italian Buttercream

Ingredients

• 6 large egg whites, room temperature
• 1 1/2 cups granulated sugar
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3 cups unsalted butter, softened and cut into cubes
• 2 teaspoons vanilla extract

Method

1. 1

   Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment; set aside.

2. 2

   In a small saucepan, combine the sugar and water. Set over medium heat and stir just until the sugar dissolves, then stop stirring.

   2:00 · Dissolve sugar
3. 3

   Attach a candy thermometer to the saucepan and continue cooking the syrup without stirring until it reaches 240°F (soft-ball stage).

   8:00 · Cook sugar syrup to 240°F
4. 4

   When the syrup reaches about 230°F, begin whipping the egg whites and salt on medium speed until foamy and soft peaks form.

   2:00 · Whip egg whites to soft peaks
5. 5

   With the mixer running on medium-low speed, carefully pour the hot syrup into the egg whites in a thin, steady stream, avoiding the whisk and bowl sides.

6. 6

   Increase speed to medium-high and whip the meringue until the bowl feels cool to the touch and stiff, glossy peaks form.

   10:00 · Whip meringue until cool
7. 7

   Switch to the paddle attachment. With the mixer on medium-low, add the softened butter a few cubes at a time, beating until fully incorporated after each addition.

   5:00 · Beat in butter
8. 8

   If the mixture looks curdled or soupy, continue beating; it will come together into a smooth, thick frosting after a few minutes.

   3:00 · Beat until smooth
9. 9

   Add the vanilla extract and beat on low speed until evenly combined.

10. 10

    Beat on medium speed for 1 to 2 minutes more until the buttercream is light, silky, and fully smooth with no air pockets.

    1:00 · Final whip
11. 11

    Use immediately to frost and pipe, or cover and store at room temperature if using within a few hours; re-whip briefly before use if it separates.