Italian buttercream
Ingredients
- 16 ounces (454g) Granulated sugar
- 8 ounces (227g) Water
- 1/4 tsp Salt
- 8 large 264g Egg whites
- 24 ounces (680g) Unsalted butter softened
- 2 tbsp Vanilla extract
Instructions
- Cook the sugar and water until the temperature reaches 117c
- While cooking, beat the egg white until a stiff peak
- Once the syrup reaches 117c, pour it into the egg white mixture slowly
- Beat it until it is back to room temperature
- Add softened butter and vanilla.
- Beat it until it looks glossy and stiff.
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