Italian Meringue Buttercream

INGREDIENTS

3/4 cup water

2 1/4 cups sugar

Splash of light corn syrup

2 egg whites (pasteurized if you wish)

2 whole eggs (pasteurized if you wish)

1 tablespoon vanilla extract

1 1/4 lbs unsalted butter at room temperature (4 1/2 sticks)

DIRECTIONS
Add the sugar to a small pot, then slowly poor water over top, making sure no sugar is above water level, stirring if necessary. Add a splash of corn syrup to the sugar water, then attach a candy thermometer to side of pot. Turn heat to medium-high. Bring sugar water to 238 degrees Farenheit.

While the sugar is heating, beat the eggs in the bowl of a mixer on medium speed until they are doubled. Slow the mixer down if they double before the sugar reaches 238 F.

When the sugar is ready, remove from heat. Turn the mixer on high, and slowly — VERY SLOWLY (I didn’t realize how slowly one must do this until I watched Amanda demonstrate) — pour the sugar into the bowl, close to the edge and away from the beater, to avoid it from splattering against the sides of the bowl, where it will immediately harden. When all of the sugar has been poured in, continue beating the mixture on high until the bowl is cool to touch. This takes approximately 10 minutes, give or take a few.

With the mixer on low-medium speed, add the butter, small piece by small piece until it is fully incorporated. If the buttercream looks soupy at first, don’t be dismayed — just keep gradually adding the butter, piece by piece. The buttercream may break apart before starting to thicken up. When it begins to thicken, add the vanilla. Beat until very thick and shiny.

You can decorate your cake or cupcakes immediately with the buttercream or store it in the fridge or freezer for future use, in which case it will need to be brought to room temperature and possibly whipped again lightly before using.

From: ashleybrouwer.com