Italian Meringue Buttercream
I like a meringue buttercream because it is not too sweet. Here is the recipe I like to use:
- 1 1/4 cups sugar
- 5 large egg whites
- Pinch of cream of tartar
- 1 pound (4 sticks) unsalted butter
- 1 teaspoon pure vanilla extract
1. In a small saucepan over medium heat, bring sugar and 2/3
cup water to a boil. Continue boiling until syrup reaches 238° on a
candy thermometer (soft-ball stage).
2. Meanwhile, place egg whites in the bowl of a standing mixer fitted
with the whisk attachment, and beat on low speed until foamy. Add cream
of tartar, and beat on medium-high speed until stiff but not dry; do
3. With mixer running, add syrup to whites in a stream, beating on high
speed until no longer steaming, about 3 minutes. Add butter bit by bit,
beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing
curdles, keep beating until smooth.
This is a great recipe. The ising is smooth and not grainy, the way
icings made with confectioner's sugar can be. It is light and creamy
and not too sweet.