Italian Meringue Buttercream
- 1 cup granulated sugar (200 grams)
- ¼ cup water (60 ml)
- 4 large egg whites
- 2 cups unsalted butter , at room temperature (1 pound, 450 grams)
- 1 teaspoon vanilla extract
Combine the water and sugar in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.
Meanwhile, whip the egg whites in the bowl of a stand mixture to soft peaks. When the sugar is at 238°F, add it to the egg whites in a slow steady stream with the mixer on medium speed.
Increase the speed to high and beat until cooled to room temperature.
Add the butter a few tablespoons at a time, while continuing to mix on medium high speed. Add the vanilla. Increase the speed to high and beat until smooth.
Calories: 1026kcal, Carbohydrates: 50g, Protein: 4g, Fat: 92g, Saturated Fat: 58g, Cholesterol: 244mg, Sodium: 64mg, Potassium: 76mg, Sugar: 50g, Vitamin A: 2836IU, Calcium: 27mg