How to make Italian Buttercream

By Preppy Kitchen · 15 min

Ingredients

Instructions

1. Beat the egg whites, salt and cream of tartar. Slowly add ⅓ cup of the sugar and keep beating until soft peaks form.
2. Meanwhile, put the remaining sugar and ⅓ cup of water in a medium pot over medium-low heat.
3. Stir until the sugar dissolves and the syrup is clear.
4. Raise the heat to medium-high and cook until the syrup reads 235–240°F.
5. Immediately drizzle the syrup into the whipping egg whites. The meringue should be at soft peak stage.
6. Keep beating until the meringue is cool or tepid.
7. Switch to the paddle attachment. Add the room-temperature butter one tablespoon at a time while the mixer runs.
8. Add the salt and vanilla, if using. Beat until the butter is combined and the mixture is silky.

Summarized from Preppy Kitchen's video. Watch it for the details.

More recipes with

EggCream