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      Yo's Famous Italian Meringue Buttercream!

      The perfect frosting for any cake!

      I make this buttercream frosting recipe by the boatload. Other than Simple Syrup, it is probably the ingredient you see the most on How To Cake It. One of the things I love about Italian Meringue Buttercream is that it goes on so smoothly, providing the perfect surface for fondant - more so than Swiss Meringue Buttercream.  And taste wise, you just can't beat this recipe! It's light yet creamy and not too sweet - which very often American Buttercream or other types of frosting can be.  

      Share this recipe

      • Ingredients
      • Tools
      • Instructions
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      • 1 ¾ cups Granulated Sugar
      • 1/2 cup Water
      • 8 large Egg Whites
      • 1 lbs Unsalted Butter, room temperature
      • 1 teaspoon Pure Vanilla Extract
      Item Name: Availability:
      Electric Stand Mixer and Whisk Attachment
      Saucepan
      Candy Thermometer
      Rubber Spatula

      Preperation

      Boil Sugar and Water

      In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.


      Prepare Egg Whites

      While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.


      Whip Egg Whites

      When your sugar reaches 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff.


      Combine Sugar and Egg Whites

      When sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.


      Whip It

      Whip your meringue until no heat remains. Place your hands along the sides of the bowl to check.


      Add Butter and Vanilla

      With the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla.


      Congratulations!

      If all went well, you should see something that looks like this...

      How To Cake It

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