Italian Meringue Buttercream Frosting
"There's several of these recipes on here, each one a little different, but since I found this one on the CRAFTSY site it's become my go to recipe and always a hit. Not to sweet, and easy to work with. Someone stated - "tastes like clouds it's so light" a little time intensive but oh so worth it"
photo by Bonnie G #2
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
4 cups
- Serves:
- 15
ingredients
- 8 large egg whites
- 2 1⁄2 cups granulated sugar (500g)
- 1 teaspoon cream of tartar
- 1⁄4 teaspoon salt
- 1⁄2 cup water (120ml)
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract
- 6 stickes unsalted butter, softened
directions
- In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
- Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
- Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
- Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
- Add vanilla whip until just combined.
- Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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