Italian Meringue Buttercream



Italian Meringue Buttercream

Yield- 7 qt mixing bowl

1 pound sugar
4oz water
1Tbl. Corn Syrup

14 egg whites
5 1/2 oz sugar
2 1/4 pound unsalted good quality butter (no margarine)

Items you will need:
Mixer with paddle attachment
Candy thermometer

1. Cream butter on high until white,(use paddle attachment) light and fluffy. set aside. (clean mixer bowl really well with soap and water so no fat residue is left).
2. take 1 pound of sugar, water and corn syrup in pot, stir once to mix sugar and water, but avoid getting sugar crystals on the side of pot, place thermometer in pot and cook on med/high until it reaches "firm ball" or 245 degrees. TIP- if you need to stir again for even cooking be sure to have cleaned your spatula each time before re-entering the pot, to avoid re-crystalization of sugar.
3. while the sugar is cooking take the Egg Whites and remaining sugar and whip (use whip attachment) to soft/med peak, then turn mixer down to low.
4. when the sugar is ready very slowly pour into mixer while on low setting, then once all sugar is in, turn back up, just a little and continue mixing until meringue mixture is almost room temp.
5. Turn mixer to high and sling your butter in chunks at a time, until all butter is fully incorporated. If it starts to separate just turn to highest setting and beat the stuffing out of it.

It should be super smooth and yummy!

Post when you try it, let me know how it comes out,