Ingredients

1 1/4 cups granulated sugar
2/3 cup water
5 egg whites
1/2 teaspoon salt
2 cups butter, softened
2 teaspoons vanilla extract

2 teaspoons vanilla extract Clear Imitation Vanilla Baking and Flavoring, 8 oz. - $6.59

Tools
Small saucepan
Large bowl
Electric stand mixer
Candy thermometer

Candy thermometer

Instructions

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- In a small saucepan, combine 1 and 1/4 cups of granulated sugar and 2/3 of a cup of water. Cook over medium-high heat, stirring just until sugar just starts to dissolves. Let it cook until it the syrup reaches 240°F when measured with a candy thermometer. Set mixture aside.
- Next, in a large bowl, beat the 5 egg whites and 1/2 teaspoon of salt with an electric stand mixer fitted with the whip attachment on high speed until stiff peaks form.
- With the mixer still running, slowly drizzle the sugar syrup that was set aside, down the side of the bowl. Continue to beat the mixture until the bowl has cooled to room temperature, which should take about 10-12 minutes. Do not begin adding the butter until the mixture has cooled fully.
- Gradually add the butter, 1 piece at a time as the mixer runs, beating on medium-high speed. Let each piece of butter incorporate fully before adding another. The texture of the frosting will change as the butter is incorporated.: First, it will become runny. Next, it may appear curdled. Once all of the butter has been added, add the 2 teaspoons of vanilla and continue whipping for about 1-2 minutes until smooth.

Notes

Italian Meringue Buttercream Frosting is best on the day it is made.
Pasteurized eggs may be used, but they do not whip up as well as regular eggs and will yield less frosting. Begin adding sugar syrup when eggs reach soft peaks.
To make Chocolate Italian Buttercream Frosting, add 8 ounces of semisweet or dark chocolate that has been melted and cooled slightly after all the butter has been incorporated into the mixture.

How To

Buttercream Frosting Consistency

Whether you're frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Thankfully, it's easy to take your buttercream from stiff to soft consistency, and the other way around!

How to Hold a Piping Bag

The way your decorations curl and point and lie depends not only on the frosting's consistency but also on the way you hold the bag and the way you move it. Bag positions are described in terms of both angle and direction.

Buttercream Frosting Tips and Tricks

Did your homemade buttercream come out runny or too dry? Are your buttercream flowers drooping or is your frosting filled with air bubbles? We're here to help!

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