-
1
Set out the ingredients and equipment.
-
2
Separate the egg whites into the bowl of a standing mixer fitted with the wire whip attachment.
-
3
Measure 1 cup sugar and the water into a 1-quart, heavy- bottomed saucepan.
-
4
Gently stir to combine (I use the candy thermometer for this).
-
5
Measure the remaining 1/4 cup sugar into a small bowl and set aside.
-
6
Cut the butter into tablespoon-sized pieces and set aside in a medium bowl.
-
7
To make the sugar syrup, place the candy thermometer in the saucepan and heat the mixture over medium-high heat.
-
8
Partially cover with a lid to capture the evaporating waterthis helps to moisten the sides of the saucepan to prevent sugar crystals from forming.
-
9
With the mixer on high speed, begin whipping the egg whites to stiff peaks.
-
10
When the peaks are stiff, you have a meringue.
-
11
Keep the mixer running and pour the 1/4 cup of sugar into the meringue.
-
12
Raise the heat under the sugar syrup to bring the syrup to 245F, if it is not there already.
-
13
When the syrup is at 245F, remove the thermometer and slowly pour the syrup into the meringue.
-
14
After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled.
-
15
Add the butter 1 tablespoon at a time.
-
16
Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.
-
17
Flavor Variations:
-
18
The following flavorings can be added to the base recipe for Italian Meringue Buttercream:
-
19
Vanilla: 1 teaspoon vanilla extract
-
20
Chocolate: 1/2 cup bittersweet chocolate, melted
-
21
Rum: 2 to 4 tablespoons (to taste) dark rum
-
22
Amaretto: 2 to 4 tablespoons (to taste) amaretto
-
23
Raspberry: 1/4 to 1/2 cup raspberry puree
-
24
Lemon: 2 tablespoons limoncello
-
25
Orange: 1 teaspoon orange oil
-
26
Lime: 1 teaspoon lime oil
