How to Make Italian Buttercream

• 4 egg whites large, room temperature
• 1⅓ cups granulated sugar (267g)
• ¼ teaspoon salt optional
• 16 ounces unsalted butter (454g) room temperature cut into 1-inch pieces
• 1 teaspoon pure vanilla extract optional (4.9mL)
• ¼ teaspoon cream of tartar (0.84g)
• ⅓ cup water (79mL)

DIRECTIONS

1. Beat the egg whites, salt, and cream of tartar, slowly add in ⅓ cup of sugar and continue beating until soft peaks form.
2. While the eggs are getting whipped add the remaining sugar and ⅓ cup of water into a medium pot and place on medium-low heat.
3. Stir until sugar melts and becomes clear.
4. Maintain at medium-high heat until temperature reads 235-240F.
5. Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.
6. Run mixer until meringue is cool/tepid.
7. Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
8. Add the salt and vanilla if using.
9. Beat until butter is combined and mixture has reached a silky consistency.

NOTES

• Eggs are easier to separate when cold, but egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time. In addition, allowing the egg whites to sit gives them a chance to relax, which improves their elasticity during the whipping process.
• It is essential to have a clean and dry bowl for whipping the egg whites. The egg whites cannot contain any egg yolk whatsoever. If the bowl is not completely clean or yolk-free, it prevents your meringue from setting up.
• If your equipment or bowl has grease on it, wipe down everything with lemon juice or vinegar.
• Monitor the temperature of your sugar syrup closely, you don’t want it to get too hot.
• Make sure you are using a medium pot as the sugar mixture will bubble as it heats up and will overflow out of a small pot.