Italian Buttercream
This creamy, silky buttercream is perfect for decorating cakes and beyond delicious! It's easier to make than you think and might just become your go to frosting!
Nutrition Information
Ingredients
4 egg whites
1 1/3 cups granulated sugar
1/4 tsp salt
16 ounces unsalted butter
1 tsp pure vanilla extract
1/4 tsp cream of tartar
1/3 cup water
Instructions
Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
While the eggs are getting whipped add the remaining sugar and 1/3 cup water into a medium pot and place on medium-low heat.
Stir until sugar melts and becomes clear.
Maintain at medium-high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.
Run mixer until meringue is cool/tepid.
Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
Add the salt and vanilla if using.
Beat until butter is combined and mixture has reached a silky consistency.
