ITALIAN MERINGUE BUTTERCREAM FROSTING

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Italian Meringue Buttercream Frosting image

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

Provided by Bonnie G 2

Categories     Dessert

Time 40m

Yield 4 cups, 15 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 148.6, Sodium 70.5, Carbohydrate 35.9, Sugar 34.2, Protein 1.9

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